Kitchen

[EatWell]

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@bonappetitwrote:

The distinctive pink color in commercial corned beef comes from the use of sodium nitrite.

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That stuff is known to cause cancer and will kill you.

Get an all natural beef brisket Round or Point, and brine it yourself with pickling spices.

Enjoy.

[cuddlesmama]

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@Mothertrucker wrote:

the best way, hands down, to cook corned beef...Drain it, throw out the packet..Wrap the meat in heavy duty foil, place on baking sheet .place in 300 degree oven..bake 1 1/2 to 1 3/4 hr per pound..  

if you like, when it is done, glaze with a mix of apricot jam, horseradish and mustard and broil for a few minutes..

it it will be the most tender and least shrunken corned beef EVER..

Wehave done this for 40 years, and swear by it...

CORRECTION!!!- Temp should read 275 degres NOT 300!  sorry!

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       I am surprised you keep your oven that low as the corn beef package says 325 degrees if foil wrapped.

[SXMGirl]

Since DH is out of town tonight, I cooked my first corned beef last night.  Got it from Costco, put it in the crockpot with the spices, topped it with bold beef stock, and let it cook.  While I am not a fan, DH proclaimed it the best that he has ever had.  Our dog loved it, too.  Certainly easy to prepare this way.  At least I will only be making it once a year and our dog will eat the leftovers.

[Lisa now in AZ]

Ah, the annual corned beef cooking discussion. I have tried it in the crock pot, but my go to way is the pressure cooker - works every time. I do cook the potatoes seperately since I don't want them in that fat. I also only use the flat cut. Yum!

However, I am going to try @Mothertrucker's recipe to see how that works.

[Mothertrucker]

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@Lisa now in AZ wrote:

Ah, the annual corned beef cooking discussion. I have tried it in the crock pot, but my go to way is the pressure cooker - works every time. I do cook the potatoes seperately since I don't want them in that fat. I also only use the flat cut. Yum!

However, I am going to try @Mothertrucker's recipe to see how that works.

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Just saw this! did you try it? How did you like it?

[Lisa now in AZ]

LOL @Mothertrucker , I JUST logged on to find and print your recipe since I am making it this weekend! I will report back - promise!! And, thanks for checking.

[Lisa now in AZ]

One more question: can I do this in my countertop Oster oven or should I go for the real oven? Sometims the smaller one cooks things too quickly. Thanks!

[Mothertrucker]

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@Lisa now in AZ wrote:

One more question: can I do this in my countertop Oster oven or should I go for the real oven? Sometims the smaller one cooks things too quickly. Thanks!

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Hmmm. I do not know, I havent tried it in my Breville- if you try it, please let me  know!

[aroc3435]

@Lisa now in AZ   Just my take--I wouldn't use the convection feature on the Oster (I have one, too) because it might dry it out or make it less tender.  When I use that feature I lower the temp by 25 degrees.  

@Mothertrucker  might have a better/more informed answer.  It will be interesting to see her thoughts.

[Lisa now in AZ]

Thank you @aroc3435 and @Mothertrucker. I wasn't going to use the convection feature, just the baking one, but I decided that if @Mothertrucker had been making it this way for 40 years, that was long before we had those smaller toaster/countertop ovens, so I made it in the real oven. Yummy!