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Corned Beef Cooking Times
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** Corned
Beef Cooking Times °F ** |
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CORNED BEEF PREPARATION
Cooking
The USDA does not recommend one particular cooking method as
best. Following are methods from various sources. The cooking
times are based on corned beef that is not frozen at the time
of cooking. "Fork-tender" is a good indication of doneness,
but use a food thermometer to be sure. For tenderness and texture,
cook until the corned beef reaches a safe minimum internal temperature
of 160 °F or above.
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Set the oven for 350 °F or no
lower than 325 °F. Place brisket fat-side up. Barely cover
the meat with water—about 1 inch—and keep the container
covered throughout the cooking time. Allow about 1 hour per pound. |
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Place brisket fat-side up in a large
pot and cover it with water. Bring the water to a boil; then
reduce the heat and simmer, allowing about 1 hour per pound.
Vegetables may be added during the last 20 to 30 minutes of cooking.
Cook vegetables to desired tenderness. |
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If using root vegetables, such as
potatoes and carrots, put them in the bottom of slow cooker.
Place brisket on top of vegetables (if using) or in bottom of
cooker. Add about 1-1/2 cups of water or enough to cover meat.
Cover and cook on high setting for the first hour of cooking.
Then cook for 10 to 12 hours on the low setting or 5 to 6 hours
on high. Cabbage wedges may be added on top of the brisket during
the last 3 hours of cooking. |
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Calculate cooking time at 20 to
30 minutes per pound. Place brisket in a large casserole dish
and add 1-1/2 cups of water. Cover with lid or vented plastic
wrap and microwave on medium-low (30 percent power) for half
the estimated time. Turn meat over and rotate dish. Microwave
on high for remainder of time or until fork tender. Vegetables
may be added during the final 30 minutes of cooking. |
USDA Food Safety and
Inspection Service (FSIS)
http://www.fsis.usda.gov/
Last Modified: March 25, 2008
http://www.fsis.usda.gov/fact_sheets/Corned_Beef/index.asp |
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