What is the best way to cook tender corned beef?

Question

My mother, who has since passed, used a trick to be certain the corned beef turned out tender. She made corned beef for about 500 people (no joke) and it was the best!! I would like to continue on the tradition, but have failed in the 6 years since her death. I think it was ground mustard? Any help is appreciated.

Answer 1

cook it in a crock pot on low heat for a very long time. many people swear by adding a 12 ounce bottle of Guinness to the pot with the brisket.

here is one variation that is popular:

4 pounds corned beef brisket (approx.)
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer like Guinness

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
Place the brisket on rack in a crock pot or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
Cover, and place in preheated oven. Bake for 2 1/2 to 3 hours. Allow to rest 5 minutes before slicing.
Note: During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.

if you prefer to leave off the beer, but still want rich flavor, consider using a really high quality ginger ale.

good luck.

Answer 2

Corned beef turns out very tender if cooked in a Crockpot. I toss in a bag of frozen stew vegetables (potatoes, carrots, onions, etc.) and enough water to cover the corned beef. In four hours, the meat is perfect. Let it cool a little before slicing, and be sure to cut across the grain of the meat. The veggies will be delicious, too.

Answer 3

You really need to cook the Corned beef in a large pot on a med. to low heat for at least 4hrs. You can't rush perfection.
P.S
Anything our mom made will always taste better to us... So don't put your self down I bet your corned beef is just as good as your mothers (just not to you) Cheer up. and may the wee folk always be with you!!!

Answer 4

I cook it like a drunk bachelor... in a frying pan, lightly greased with huge amounts of pepper and ketchup. I also like it less cooked than most, still fairly pinkish.

In any shape or form, corned beef hash is the nectar of the gods.

Answer 5

I just cook it according to the recipe in my cookbook. Unfortunately corned beef is a cheap cut of meat, so make sure you cut it thin. If you cut it too thick, it'll be almost impossible to chew.

Answer 6

Personally, I would just use mustard and brown sugar and slow roast in the oven set at 200F (I don't know if cooking at 200F is considered roasting. lol.) for 6 to 8 hours.

Answer 7

lightly spread butter in a pan, and put it on the stove. flip it, and season it.