whats the best way to cook a brisket of corned beef?

Question

I boiled it and i thought it was kind of tough and I would have liked to have more flavor than it had. It also shrunk a lot.

Answer 1

I invented a way a good few years ago and almost always make it this way now...I think it is SOOO much better than plain boiled. It's similar to Roumanian Pastrami but with corned beef.

First boil the corned beef until tender but not done...approx 3/4 the cooking time. Although I have done this with it totally cooked and it's ok long as you don't dry it out. But you will have to keep a watchful eye on it and cover it, as it can dry out this way.

As it's cooking, I then prepare a glaze with honey, chopped garlic, a little additional garlic powder, a small amount of dried mustard powder, and sometimes a little ginger. Remove from water, drain, and put in baking pan. Let meat cool a little bit (if you put it on directly out of the boiling water it will melt right off). Pour a liberal amount on both sides of the meat, preferably after trimming off as much visable fat as possible, and rubbing in. Leave some additonal aside to top with later.

Bake on a very low oven, approx 250, for about an hour. Baste and turn several times, adding the last of the honey to the better looking side the last 20 min of cooking. Cut against the grain as you would any corned beef.

It is a yummy blending of sweet and salty, and very tender from both boiling then baking.

Answer 2

Thanks to the invent of the crockpot, instead of constantly watching the dutch oven so it maintains the proper temperature, I can now put the meat in the crockpot and do what I need to do without worry.
Rinse the meat under cold water.
Place it on a rack in the crockpot and cover with water. Add the seasoning packet, if you did not get one, then add 2 T pickling spices.(I also like to add a can of beef broth for extra flavor)
Set crock pot to high for the 1st 1 1/2 hours.
Reduce heat to low and cook axxp. 4 more hours. After hour # 4 1/2 add one hole head of cabbage, wedged.
wait 45 min and then add small, halved red potatoes.
Continue cooking until potatoes are tender.
Buy 1/3 again the amount of raw meat as it will reduce it's size when cooking.

Answer 3

We plop ours in the crockpot with the seasonings packet, some quarted onions and potatoes and minced garlic and bay leaves. Add a beer and about 4-6 cups of water. Slap the lid on and cook on high about 6-7 hours.

It's so tender and flavorful when it's done. And leftover are good for a potato/corned beef hash.

Answer 4

OK you did OK but the best way is to cook it at 150f 0r 200 no more the slower it cooks the better it will take about 8 hours and then its sooooo good add any brisket or any smoke flavor to it and let it cook just leave it alone and you will get ever-one waiting some

Answer 5

If your doing New England Boiled dinner... its so many minutes per pound ,plus you should have added lots of spices like cloves, bay leaf and peppercorns.. potatoes.. and last cabbage.
According to America Cooks...a 4-5lb brisket should be brought to a boil then be simmered about 3-4 hours.
It's not hard just don't boil it the whole time.. lower the heat and simmer for 3 hours.

Answer 6

Check out that question for previous reveiws as I saw it asked here a couple days ago and someone answered with the entire recipe! Sounded very good and the guy claimed to be the corn beef guru of the area he was from.

Answer 7

Smart pot