Bedel's Guide to Cooking Corned Beef: A Faster and Safer Approach

When it comes to cooking corned beef, the traditional methods can be time-consuming and often result in a less-than-ideal texture. However, with a few adjustments, you can achieve a delicious and tender corned beef in less time with a more straightforward process. In this guide, we'll explore the best method for cooking corned beef and compare it to the classic brisket cooking technique.

Why Corned Beef Cooking Methods Have Improved

Boiling and simmering corned beef is a time-honored tradition, but it often results in tough meat and overcooked vegetables. Our approach is much more modern and efficient. Here's how to cook corned beef like a pro using a faster, simpler method:

The Best Method for Cooking Corned Beef

Step-by-Step Preparation and Cooking

1. **Rinse and Dry:** Take your corned beef and quickly rinse it under cold water. Make sure to dry it thoroughly. A good option is to use paper towels to ensure all excess moisture is removed.

2. **Seasoning:** Spread your favorite mustard on the meat as a base. Then, use the seasoning packet that came with the corned beef and spread it on top, making sure to cover the entire surface.

3. **Wrapping the Meat:** Wrap the seasoned beef tightly in aluminum foil with a little bit of water (about 2 tablespoons). This will help maintain moisture and create a delicious, tender texture.

4. **Baking:** Place the wrapped corned beef in a 350°F (175°C) oven for 1 hour per pound. After 1 hour, take it out and let it rest for 15-20 minutes.

5. **Slicing:** Once rested, unwrap the meat and slice it against the grain to ensure each slice is tender and juicy. Enjoy!

Traditional Corned Beef and Cabbage Recipe

For those who prefer a more traditional approach, here's a detailed recipe for a flavorful corned beef and cabbage dish. This method yields a delicious meal that is both tender and full of flavor.

Ingredients:

A wet-packed corned beef A medium head of green cabbage 3 medium onions 3 large carrots Mustard seeds - 1/4 tsp Peppercorns - 1 tsp Coriander - 1 tsp Bay leaf - 2 Dill seeds - 1/4 tsp Bottled water Beef base - 1 tablespoon to taste

Instructions:

Preparation of Ingredients: Throw away the spice packet that came with the corned beef. Make your own spice mix and toast the seeds dry until fragrant, lightly crushing them afterward. Preparing the Pan: Place a deep braising pan and peel the onions, slicing them in half and placing them on the bottom of the pan, flat sides down. Peel the carrots, leaving them whole, and place them in the pan. Adding the Meat and Vegetables: Place the beef on top of the onions and carrots, fat side up. This keeps the beef from touching the bottom of the pan, promoting better circulation of the spiced braising liquid, which results in fork-tender veggies. Covering and Cooking: Add enough bottled water to cover the beef. Bring the mixture to a boil, add the toasted spice mix, and then reduce to a simmer. Cover the pan and cook the beef till it's fork-tender (about 1 hour per pound). Preparation of Cabbage: Peel and thickly shred the cabbage and place it in a large bowl. Hold the shredded cabbage aside. Finishing the Beef: When the meat is done, remove it from the water, set it aside to rest for a few minutes. Then, fry the cabbage in bacon or duck fat until heavily wilted, season it with salt and black pepper to taste. Serving: Slice the beef across the grain and serve it with the fried cabbage, boiled onions, and carrots. Complete the meal with crusty bread, butter, Dijon mustard, and a good cheap red wine.

Low and Slow Corned Beef Method

Another popular approach is the low and slow method, which is inherited from a family tradition. This method is relatively easy and yields excellent results. Here's a step-by-step guide on how to do it:

Ingredients:

Corned beef Cabbage Bacon fat Potatoes Carrots Beef base - 1 tablespoon to taste Bay leaf - 2

Instructions:

Cooking the Cabbage: Cut the cabbage in quarters, remove the core, and brown it in bacon fat. Adding Vegetables and Meat: Add the potatoes and carrots, and then place the corned beef in the pan. If the package contains a spice pack, add its contents. Simmering and Cooking: Cover the pan with water until the beef is slightly submerged, then add a tablespoon of beef base. Bring the mixture to a simmer, put the lid on, and let it cook for about 4 hours. The beef should be fork-tender, and the veggies will be cooked to perfection. Serving: After cooking, cool the leftover corned beef and make hash with it the next day for a hearty and comforting meal.

Conclusion

Whether you choose the fast and easy method, the traditional corned beef and cabbage recipe, or the low and slow approach, you can explore the numerous ways to cook corned beef. Experiment with different seasonings and cooking techniques to find your favorite way to enjoy this delicious and versatile meat. Happy cooking!