The simplest way to prepare corned beef is in a slow cooker. It turns out tender and delicious every time.
Watch the Recipe Video
The coriander, bay leaves, and allspice would fill the house with a potent fragrance. The beef would be cooked slowly for hours and emerge tender and succulent. You are in for a treat if you have never prepared corned beef this way!
Corned beef spices: bay leaf, coriander, cloves, allspice
The Cook-Off: Slow Cooker vs. Oven-Baked
Last weekend, while I was away, my husband (Jerry) hosted our children and grandchildren for a corned beef dinner. He has always prepared it in a slow cooker, while I have always prepared it in an oven. Although both methods are incredibly simple and delicious, we have never compared them.
This past weekend he did! Here’s our taste-testing crew:
He cooked his corned beef in the slow cooker by adding it to the pot along with 1 inch of water, a dash of liquid smoke, and some finely chopped onions. He cooked it for six hours on low heat. He made another one simultaneously with this recipe below. .
Baked Corned Beef Recipe
Although baking takes a long time, there is not much active preparation required.
- Preheat oven to 275F.
- Remove the corned beef from its packaging and sprinkle the top with the spice packet it came with (fat cap side up).
- Loosely but completely wrap it in tin foil. Make sure the fatty side is up.
- Bake for 6 hours.
- Open the tin foil after removing the corned beef from the oven and remove the seasoning.
- Return the corned beef to the oven and BROIL it for 2 to 5 minutes, just long enough to burn the fat cap.
And the Winner is…
The corned beef baked in the oven was incredibly tender but still firm, so it was clearly the winner. Its flavor was stronger and moister than the other.
But I have to admit, they also really liked the other one. There were NO leftovers of anything!.
Why broil corned beef?
Jerry expressed his surprise that the broiling step did not burn the freakin’ tar out of it this morning over our morning coffee. You perform this step to melt off any remaining fat cap and caramelize the top of the meat, which is why it’s crucial. This creates more flavor.
Is this a baking method or a braising method?
The technique I’ve described in this recipe is, technically, for a braised corned beef. Baking uses dry heat in the oven. Food is cooked by braising using a combination of dry and wet heat.
The meat cooks in its own juices because it is wrapped in foil (wet heat). The final five minutes of uncovered baking are then baked under the broiler to introduce dry heat at the end of the cooking cycle.
What corned beef cut is best?
There are 2 cuts of corned beef: the flat cut and the point cut. If you are going to shred the meat for soup, sliders, or egg rolls, go for the point cut.
Choose the flat cut if you’re going to slice it for sandwiches or dinner. Generally speaking, the flat cut is leaner and has a nice fat cap that will add a ton of moisture and flavor. Additionally, a more uniform cut of meat will cook more evenly.
What is Corned Beef?
Corned beef is a brisket cut of beef. That means it’s cut from the chest of the steer just above the legs. It’s a muscle that does a lot of work so it’s incredibly tough and needs to be cooked a long time and at low temperatures to get it to the point where it just melts in your mouth.
You’ll want to prepare it this way throughout the year because letting it braises in its own juices is so delicious. We sure do!.
It’s always a good idea to make extra too. The meat significantly shrinks, so you’ll want to have leftovers for sandwiches the following day. It makes a killer Ruben on rye!.
Slowly cooking beef releases a lot of flavorful juices. When it’s finished, remove the liquid and use it to boil the cabbage.
What to Serve Next to Your Oven-Braised Corned Beef
Smashed potatoes and sautéed cabbage is a well-known and classic combination.
You can serve it with steamed new potatoes, glazed carrots, and cabbage for a steaming plate fit for an Irish feast.
You won’t want to put corned beef in a pot of boiling water ever again after you’ve tried it slowly braised in the oven.
Baked Corned Beef BrisketFull of flavor, tender, and juicy. Slow baked for the best results. | www.lakesidetable.com
- Corned beef 2 lbs
- Spice packet
- baking sheet
- tin foil
- Preheat oven to 275ºF.
- Corned beef should be covered with spice packet and loosely wrapped in tin foil.
- Place on baking sheet and bake for six hours at a lower temperature
- Open the foil, set the oven to broil, and let the fat cook off for about 3-5 minutes on the top rack and for about 10 minutes on the bottom rack. Watch it carefully so it doesnt burn! .
- Optional: Cook for an additional 30 minutes after setting oven to 350°F. Only when I want it piping hot do I take this step.
Recipe VideoNutrition FactsBaked Corned Beef BrisketAmount Per Serving
How to Cook the Best Tender Corned Beef in the Slow Cooker~Easy Cooking
How long to cook corned beef at 200 degrees?
Oven temperature should be 350 °F or no lower than 325 °F. Place brisket fat-side up. During the entire cooking period, only barely cover the meat with water (about 1 inch), and keep the container covered. Allow about 1 hour per pound.
What is the lowest temperature you can cook a corned beef at?
One of several less tender beef cuts, such as the brisket, rump, or round, is used to make corned beef. Therefore, it requires long, moist cooking. With a minimum internal temperature of 145 °F and a three-minute rest period, corned beef is safe; however, cooking it longer will result in fork-tenderness.
Does corned beef get more tender the longer it is cooked?
The most popular technique is braising, which involves searing the meat and then slowly cooking it in liquid. Do you sear corned beef before cooking? Yes, you should sear the meat first as part of the braising process. This guarantees that the insides are tender while the outsides get nice and brown.