Corned Beef - boil or bake?

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MiracleMama

Sun, Sep 25 2016, 2:42 pm

Best method for super tender corned beef?

I have always boiled it but I have seen some recipes where the boiling is skipped and it's just baked straight from the beginning. I guess that makes sense since it's just a pickled piece of brisket (I think???) but wondering which way yields THE BEST result.

THANKS!!

ra_mom

Sun, Sep 25 2016, 2:45 pm

Boiling is best for classic hot corned beef.
Baked corned beef is not as juicy and much more salty.
When I'm in a rush, I'll make a brown sugar balsamic corned beef in the oven but only if I serve right away.

MiracleMama

Sun, Sep 25 2016, 2:46 pm

ra_mom wrote:

Boiling.
Baked corned beef is not as juicy and much more salty.

Thanks Ra Mom. Just simple boil and slice? (Personally, I am perfectly happy with this). Or do you do anything after to jazz it up?

OOTBubby

Sun, Sep 25 2016, 2:52 pm

Instead of boiling it, I put it in a large pan with water to cover and bake it that way until fork tender (takes longer than boiling in a pot). Then I proceed with whatever recipe/sauce I want to use. Very easy, no big pot to deal with.

vicki

Sun, Sep 25 2016, 2:53 pm

Boiled then baked.
I boil with nothing added for a few hours until soft.
Then, when cooled, I slice.
Then I might add a marinade, or not (it's great with nothing added, just a dip of Dijon mustard when eating), then bake for a short period of time. Maybe 30 minutes. Covered.

ra_mom

Sun, Sep 25 2016, 3:09 pm

MiracleMama wrote:

Thanks Ra Mom. Just simple boil and slice? (Personally, I am perfectly happy with this). Or do you do anything after to jazz it up?

I boil, chill, slice and reheat on YT.
My MIL puts the slice in a pan with apricot jam thinned with water and reheats in that. It's quite good but I still prefer classic hot slices as is with no sauce.

Last edited by ra_mom on Sun, Sep 25 2016, 6:29 pm; edited 1 time in total

Queen6

Sun, Sep 25 2016, 3:34 pm

Put it in a silver foil pan with the plastic on. Add water. 200 8 hours

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