Corned beef is the traditional meat served on Saint Patrick's Day. Like many roasts, unless cooked properly, corned beef will dry out during the cooking process, leaving you with a slab of almost inedible meat. There is one way of cooking corned beef that will leave it moist and tender every time. Braising is a method of cooking in small amounts of water for long periods of time. Braising can be done on the stovetop, in the oven or in a slow cooker.
Things You'll Need
- Corned beef roast
- Sharp knife
- Roasting pan, Dutch oven or slow cooker
- Water or beef broth
Remove the corned beef from the vacuum packaging, reserving the liquid and spices in the bag.
Trim away the visible fat from the roast, using a sharp knife.
Place the roast, fat side up, in a roasting pan, Dutch oven or slow cooker.
Pour in the reserved liquid and spices. Add water or beef broth to bring the level of the liquid halfway up the side of the roast.
Cover the roasting pan, Dutch oven or slow cooker. Roast the corned beef in a pre-heated 325 degree Fahrenheit oven for two to four hours or until a meat thermometer registers 160 degrees. Cook in a Dutch oven over medium low heat two to four hours or until the meat can be easily pulled apart with a fork. Slow cook on low for eight to 10 hours.