I am looking for a non-traditional (not boiled) way to prepare a corn beef brisket (like a stew or baking)?

Answer 1

Yes you can bake a brisket or put it in a smoker and slow roast it (bbq) which is similar to pastrami. You can also put it in a slow cooker, but that's similar to the traditional method.

Oven method, I've seen two methods.
1) Method 1: using a roasting bag
Pre-heat oven to 325F,
1 coarsely chopped onion
2 stalks coarsely chopped celery
1/2 c orange juice
1/2 c water
pickling spice

Rub brisket with pickling spice and place in bag.
Place veggies around corned beef... add liquids and tie bag.
Bake 3 to 4 hours at 325F.

2) Method 2: No Bag
Preheat oven 225F

Mustard and brown sugar.

Apply a coating of mustard to the corned beef.
Apply a coating of brown sugar.
Bake corned beef in oven for about 6 to 8 hours

3) Pastrami
INGREDIENTS:
1 corned brisket
2 tablespoons peppercorns
1/2 tablespoon coriander seeds
1/2 tablespoon onion powder
1 teaspoon thyme, dried
1 teaspoon paprika
1 teaspoon garlic powder
PREPARATION:
Soak corned brisket in water for 2 hours. Grind peppercorns and coriander seeds. Add remaining ingredients. Rub this on the corned beef brisket. Wrap and let sit overnight. Slow cook brisket at 275º(uncovered) for about 1 1/2hr per pound.
Meat temps need to be near 185º or above.

Someone cooked a corned beef using method #2 and it turned out nice. I was worried that it would be overly salty, but it wasn't. However, I think saltiness varies from brand to brand. I've noticed salt difference when I cook corned beef the traditional boiled method using two different brands.

Answer 2

When you are looking for your beef brisket, be sure and check the package for instructions that you can bake it in the oven. Believe it or not, not all corned beef is designed to be baked! My favorite way of making Corned Beef is in my crockpot. I put it in, add liquid, seasonings, and let it cook for about 8 hours. I take out the meat, cover it and set it aside while I put peeled potatoes and carrots in the brine. When they are fork tender, I add my cabbage. When its all finished (about 45 minutes to 1 hour) I put the whole thing on a platter and slice the meat. Yum!

Answer 3

I cook mine in a pressure cooker - for about 45mins - in water - then use it as the base for Shepherd's Pie - shred corned beef, place in bottom of baking dish, add a layer of corn, some gravy (your choice) and a layer of mashed potatoes. Bake in the oven for 20mins or until top is golden

Answer 4

The wife pressure cooks the meal together in one cooker
(taters, cabbage, carrots and corn beef -- at any rate that's
the "traditional" ingredients here)

Answer 5

I toss mine in a crockpot with some water, onions, potatoes, garlic, bay leaves, and a can of beer and let it slow cook all day. It's always so tender.

In fact there's one in the fridge right now for my hubby's b-day which falls on St. Pattie's Day.