Corned beef is a classic dish that we all know and love, but have you ever wanted to switch things up and try a different cooking method? While boiling corned beef is the traditional way to cook it, baking it in the oven can produce incredibly moist and flavorful results. In this article, we will guide you through the steps to make the best-baked corned beef you’ve ever tasted!
Blanche the Corned Beef
Before baking the corned beef, we recommend blanching it briefly in boiling water. This step helps to draw out some of the salty flavor that comes from the curing process. Start by rinsing the excess salt from the corned beef and placing it in a pot of boiling water. Let it simmer for a short time, then discard the water and pat the corned beef dry.
Bake the Corned Beef
Preheat your oven to 350°F. Place the corned beef fat-side up in a roasting pan with a rack or use an oven-safe rack set inside a rimmed baking sheet. If you don’t have either, you can elevate the corned beef by setting it on top of a bed of chopped onions. Feel free to rub the top of the corned beef with Dijon mustard and seasonings for added flavor, or keep it simple and roast it as-is.
Add 1/2-inch water to the roasting pan and tightly wrap the pan with aluminum foil. Bake the corned beef for 2 to 3 hours, depending on the size of the brisket. The internal temperature should reach 195°F for a tender and juicy result. Make sure to check the pan occasionally to ensure it still contains water.
Optional: Add Vegetables
To make a complete meal, consider adding potatoes, carrots, and onions to the pan for the last hour of cooking. These vegetables will absorb the delicious flavors from the corned beef and create a mouthwatering side dish. Serve the meat and vegetables with a side of fried cabbage for a truly satisfying meal.
Optional: Broil for a Crispy Crust
For an extra touch of deliciousness, remove the aluminum foil from the brisket after it reaches the desired temperature. Set your oven’s broiler to high and cook the corned beef for 2 to 3 minutes until the top is golden brown and crispy. This step will give your corned beef a delightful crust that will elevate the flavor to new heights.
Tips for Perfect Corned Beef
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We recommend baking corned beef at a temperature of 350°F. However, you can go as low as 275°F (ideal for smoked corned beef), but the cooking time will be longer.
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As a general rule, corned beef takes about an hour per pound to bake. You can use these guidelines for cooking times:
- 1 lb: 1 hour
- 2 lbs: 2 hours
- 3 lbs: 3 hours
- 3.5 lbs: 3 hours 30 minutes
- 4 lbs: 4 hours
- 4.5 lbs: 4 hours 30 minutes
- 5 lbs: 5 hours
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To ensure your corned beef is cooked to perfection, we recommend using an instant-read meat thermometer. The meat should reach an internal temperature of 195°F for a super-tender and flaky texture. However, if you prefer firmer slices, you can remove it at 180°F.
Boiling vs. Baking Corned Beef
When it comes to cooking corned beef, you have two options: boiling or baking. Both methods can yield juicy and tender results, but they offer distinct advantages.
Boiling corned beef is the traditional method and involves simmering the beef in spiced water for several hours. This technique creates a moisture barrier that prevents the beef from drying out. However, it’s easy to boil too vigorously, resulting in tough pockets in the meat.
Baking corned beef requires blanching and then baking in the oven. While it involves an extra step, this method reduces the cooking time and allows for the option of broiling the cooked brisket to develop a delightful crispy crust.
Ultimately, it comes down to personal preference. If you’re a traditionalist, stick to boiling. But if you’re in the mood for something different and flavorful, give baked corned beef a try!
Storing Baked Corned Beef
If you have any leftovers, store them in an airtight container with the cooking juices in the fridge for up to four days. Leftover corned beef can be reheated in a pan with a bit of beef broth or water. You can also slice it thinly and turn it into a Reuben sandwich or chop it up for corned beef hash. The possibilities are endless!
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