Cooking Corned Beef Three Different Ways

Cooking Corned Beef Three Different Ways

Note: Corned Beef is a seasonal item that is offered in the spring months.

Snake River Farms corned beef is crafted for flavor and tenderness. Choose from three easy cooking methods—classic simmering, slow roasting, or sous vide—to create a rich, mouthwatering meal.

Method #1 - Classic Method 

1. Add a tablespoon of oil to a Dutch oven (or any large covered pot) and heat on medium high. Place corned beef on the hot surface and sear it on all sides until brown. This helps develop a richer flavor.
   
   
2. Add enough liquid to cover the corned beef. Use water, beer, cider, beef stock or combo of all.
   
   - Optional – you can also add onions, carrots, bay leaves, garlic or other seasonings. These will cook down and are seasonings, not to eat.
   
   
3. Turn up the heat and bring the contents of the Dutch oven to a boil, then lower heat to a slow simmer.
   
   - For SRF corned beef brisket (avg. wt. 2.5 lbs.) cook for 3 to 3.5 hours or until internal temp is between 190°F and 200°F.
   
   - For SRF corned beef round (avg. wt. 7 lbs.) cook for 4.5 to 6 hours or until internal temp is between 190°F and 200°F.
   
   
4.  When done, remove from pan and rest for 20 minutes. When the corned beef is cool enough to handle, slice it against the grain and serve.
   
   NOTE: Corned beef is pretty fool proof, so it can cook longer than the above times. It’s not sensitive to time like a roast or steak.

*Cabbage, potatoes, carrots, etc. can be added to the stock and cooked for the final 45 minutes.

Method #2 - Slow Roast Method 

1. Sear corned beef in a Dutch Oven or pan. Note: searing the beef caramelizes the exterior and develops flavor. 
   
   
2. Add liquid to cover the corned beef about half way. Place lid on Dutch Oven or seal pan with foil.
   
   
3. Cook in a 250°F oven.
   
   - For SRF Corned Beef Brisket (avg. wt. 2.5 lbs.) cook for 4 to 5 hours or until internal temp is between 190°F and 200°F.
   
   - For SRF Corned Beef Round (avg. wt. 7 lbs.) cook for 5 to 6 hours or until internal temp is between 190°F and 200°F.
   
   
4. The idea here is to slow cook until the corned beef is fork tender.
   
   
5. When done, remove from pan and rest for 20 minutes. When the corned beef is cool enough to handle, slice it against the grain and serve.

*Cabbage, potatoes, carrots, etc. can be added to the stock and cooked for the final hour.

Method #3 - Sous Vide Method 

Ingredients

• 1 – SRF corned beef, brisket (avg. 2.5 lbs.) or bottom round flat (avg. 8 lbs.)
• Beef stock
• Beer (Guinness Stout is ideal – this is also optional)
• 1 shallot, sliced

Prep and Cooking Instructions

1. Set immersion circulator to 150°F. (Some recipes call for a lower temp, but the higher temp is food safe and provides a better cook.)
   
   
2. If using brisket, place in sous vide bag, add sliced shallot and ½ cup stock and ½ cup beer. 
   
   
3. If using half round, cut in half, place each half in a sous vide bag, add 1/2 of the shallot, ½ cup stock and ½ cup beer to each bag. Seal.
   
   
4. Place sealed bag(s) into heated water bath.
   
   
5. Cook a minimum of 12 hours and up to 24 hours. 24 hours is ideal, but 12 hours provides a nice final texture.
   
   
6. Remove bag from water bath. Remove corned beef and pat dry.
   
   
7. Heat broiler and place corned beef, fat side up. Allow to sear and brown. This happens quickly, so keep an eye on the process.
   
   
8. Remove, slice and serve.