Some corned beef guidelines:
Steps to Cook A Corned Beef
- Open the corned beef package and rinse the meat. We recommend rinsing the meat because the brine that the brisket is cured in is very salty, so it is best to rinse the brine off before cooking. The brine is very salty because the brisket comes from the front part of the cow which is very muscular and therefore a very tough meat. Actually, in the U.K. they call corned beef “salt beef”. Even more interesting is that it is not generally found in Ireland – so much for the traditional Irish meal that the U.S. enjoys each St. Patricks Day!
- Place the corned beef in a large pot and then cover with water plus about two more inches of water. Add the spice packet or your own spices.
- Bring the pot to a boil then cover the pot and reduce the heat to low.
- Simmer for at least 3 hours, up to 5 hours for a large beef. The rule is to simmer for about 50 minutes per pound of corned beef.
- Make a complete casserole by adding chopped potatoes and carrots for the last 30 minutes of cooking. Then add chopped cabbage for the last 5-10 minutes of cooking.
*NOTE: If you used a spice packet, it is best to strain out the spices before adding vegetables as they do not taste good when accidentally crunched on within the cabbage leaves. OR, you can boil your vegetables in a separate pot which not only eliminates the spice problem but also eliminates a lot of fat from your diet as the corned beef water contains a lot of fat at this point (but on the negative your veggies will have less flavor).
What You Can Do
Leftovers?: Make a Reuben Sandwich.
The best way to boil potatoes and other vegetables is to use a pasta pot so you can drain all the water and keep all the food in the pot.