Baked Corned Beef Recipe | Life's Ambrosia (2024)

FAQs

How long do you cook corned beef in the oven at 350 degrees? ›

OVEN: Set the oven for 350 °F (or no lower than 325 °F). Place brisket fat-side up. Barely cover the meat with water—about 1 inch—and keep the container covered throughout the cooking time. Allow about one hour per pound.

Should You Boil or Bake Corned Beef? Really, it's up to you. Both methods create a juicy, tender corned beef when done properly. Traditional recipes, like our corned beef and cabbage or glazed corned beef, call for simmering corned beef in spiced water for about three hours.

Boiling is the most common method, but you can also slow cook, bake, grill, or pan-fry your corned beef. Each method has its distinct flavor and cooking process, so it's worth trying them all to find the best fit for you. The most common method for cooking corned beef and cabbage is boiling.

It's a good idea to do so. Don't worry that you will be rinsing away flavor. Rinsing the corned beef means it will be less salty. Also, keep the seasoning packet if one came with it.

And while brisket can take a much higher temperature than a steak can, it too can be overcooked. If all the collagen turns to gelatin, that's good, but if all the gelatin cooks out of the corned beef, you'll just have a crumbly, dried out piece of salted beef.

Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.

Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot. When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result.

Not rinsing the meat before cooking.

Do this instead: Whether you bought a ready-to-cook corned beef or you cured your own, rinse the meat several times under cool water to remove any excess salt. But don't think this means you're rinsing away all the flavor; by this point, the meat is fully infused with it.

Since corned beef needs to cook with moist heat, you'll cover the pan or wrap the roast with aluminum foil to prevent it from drying out. Check the liquid as it cooks, replenishing it if needed. You can add vegetables during the last hour of cooking.

Corned beef brisket needs to be baked for about 1 hour per pound at a temperature of 325˚F. If you're boiling, it should be simmered for about 50 minutes per pound. Do you put corned beef fat side up or down? Whether you're baking or boiling corned beef, it should be placed fat side up.

Why is my corned beef always tough? ›

Cooking Time: Corned beef requires a long cooking time to become tender. If the meat is not cooked for long enough, it can remain tough and chewy. It's important to follow the recipe's recommended cooking time and temperature, and to check the meat periodically to ensur.

Blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.

How to Cook Corned Beef Brisket. You'll find the full, step-by-step recipe below — but here's what you can expect when you make this top-rated corned beef brisket: Brush the whole brisket with browning sauce, then brown it on both sides in a hot skillet with vegetable oil. Place it on a rack set in a roasting pan.

Test the meat with a fork. If it is fork-tender it is most likely done. Drain the meat and vegetables.

CORNED BEEF BRISKET - CERTIFIED ANGUS BEEF®

Oven: Preheat oven to 350° F and transfer contents into an oven-safe container. Place in the oven 12-15 minutes or until items reach an internal temperature of 165° F (cooking times may vary by oven).