How to cook cornbeef?

Question

Lid on or off?????/

Answer 1

Definitely off

Answer 2

Got to the grocery store and buy a corned beef brisket and 2 pigs trotters (feet). Cover the meat and pigs trotters with fresh water and bring to a boil, then simmer, covered, for 21/2 - 3 hours skimming off the foam as the meat cooks. After the meat has cooked, drain off the liquid through a fine sieve into a bowl and taste a little of the liquid. It should have a good beef favour. Discard the pigs trotters. If serving the corned beef warm, leave the meat to rest for approx. 10 minutes before slicing. Enjoy!

Answer 3

mine is cooking surprising now:) ..... cover it with water in a large Dutch oven. I only simmer it for sort of four hrs, lined, including decrease up potatoes and carrots the final hour; and cabbage wedges the final 15 min. Serve with horseradish and/or mustard .... The corned pork equipment ought to have instructions on it too; and there will be somewhat packet in there with some spices for the water..... i'm no longer Irish the two, yet on St. Patrick's Day, all and sundry is Irish!

Answer 4

I cook it in a pot covered with water and add the spices in the packet for 3 hours on medium heat, remove the corned beef and set aside in the oven, add the potatoes and carrots and cook for 20 minutes or until fork tender, remove and add to the corned beef (keep in oven), add the cabbage and cook for 20 minutes. Remove cabbage to warmed server, remove corned beef, potatoes and carrots from oven and serve. Have some fresh horseradish on the side or whole grain mustard. Lots of fresh hot bread sliced (sourdough). Enjoy! Happy St Patrick's Day.

Answer 5

its pretty easy if u have a pressure cooker...u put the corned beef in and make sure the lid and seal r on.....oops i forgot ,just put enough water in it to cover meat ,then pressure cook it ,when the jiggler on top starts jiggling,cook for about 10 minutes,then turn the stove off and peel ur potatoes and carrots and onions,or whatever u put in it,let all the steam out by lifting the jigglerwith a spoon ...maybe put a cloth over it so steam doesnt get all over ..then when steam is all out ,open the lid ...make sure to open away from u so u don't get heat in face,then put ur veggies or what ever u want to cook with it,turn cooker back on and i put lid back on but u dont need to...anyways let the veggies cook for awhile till they r done...or if u put cooker lid back on ,b sure u make sure seal is still in lid correct and turn fire on medium and cook till jiggler jiggles for a minute,then turn stove back off,let steam out and open back up and it is done!...lot faster to cook meat in pressure cooker than plain old pan and a lot more tender!

Answer 6

Ingredients:
2 cups Chopped Corned Beef
2 cups Chopped Boiled Russet Potatoes
1 Medium Onion, Chopped Fine
Freshly Ground Pepper
Salt
5 tablespoons Heavy Cream

Steps:
Cook corned beef according to directions, including one onion studded with cloves and one carrots and one onion
Mix the beef, potatoes, onion, and salt and pepper to taste (be careful, corned beef can be salty).
Melt the butter in a large skillet. Spread the beef mixture over the bottom and press down with a spatula.
Fry over medium low heat for 15-20 minutes. Use the spatula to peek at the underside to see that it is nicely brown. Turn. Continue to turn the contents and wait for 15-20 minutes in order for a dark crust to form.
When browned to your liking, pour the cream over all and cook as directed for a final time. **Wonderful served with poached eggs and blender hollandaise.

Answer 7

off! the can can explode! Why not try cutting it into slices and fry them on both sides? Or cut it in cubes and stir fry it with vegetables? Rather versatile, corned beef, but unfortunately often too much chemicals inside, so I generally avoid it. But a good thing to have at home in case of emergencies, like a couple of friends come over and you need a quick fix!

Answer 8

When Cooking most meats in an oven it is always best to cover. When you cover (with foil) it keeps the steam in and helps cook the meat evenly. You can remove the foil once the meat is almost donne to allow the outside to darken or crispen however you would like. If you would like to know anything else please feel free to e-mail me it should be visible...

Answer 9

Lid off, plenty of water and add a bayleaf.

The difference in flavour in amazing!

Answer 10

Lid off with a little oil in the pan. Kinda fry it or saute' it.