Note: Corned Beef is a seasonal item that will be offered in the spring months
Method #1- Classic Method
1. Sear corned beef in a Dutch Oven (or any large covered pot)
2. Add enough liquid to cover the corned beef. Can use water, beer, cider, beef stock or combo of all.
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- Optional – you can also add onions, carrots, bay leaves, garlic or other seasonings. These will cook down and are seasonings, not to eat.
3. Bring container to a boil, then lower heat to a slow simmer.
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- For SRF Corned Beef Brisket (avg wt 2.5 lbs.) cook for 3 to 3.5 hours or until internal temp is between 190 and 200 degrees.
- For SRF Corned Beef Round (avg wt 7 lbs.) cook for 4.5 to 6 hours or until internal temp is between 190 and 200 degrees.
4. When done, remove from pan and slice against the grain after resting for 20 minutes.
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
Sear corned beef in a Dutch Oven or pan. Note: searing the beef caramelizes the exterior and develops flavor.
1. Add liquid to cover the corned beef about half way. Place lid on Dutch Oven or seal pan with foil.
2. Cook in a 250 degree oven.
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- For SRF Corned Beef Brisket (avg wt 2.5 lbs.) cook for 4 to 5 hours or until internal temp is between 190 and 200 degrees.
- For SRF Corned Beef Round (avg wt 7 lbs.) cook for 5 to 6 hours or until internal temp is between 190 and 200 degrees.
3. The idea here is to slow cook until the corned beef is fork tender.
4. When done, remove from the pan and slice against the grain after resting for 20 minutes.
*Cabbage, potatoes, carrots, etc. can be added to the stock and cooked for the final hour.
Method #3- Sous Vide Method
Ingredients
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- 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 degrees 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. Seal
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.