Recipes
Recipes and Cooking Tips
Here is my disclaimer. I am not a chef but as you can tell I love food. Here are a few recipes that I have either eaten or cooked myself. There are many ways to cook meat. There is not one right or wrong answer on how to prepare it properly, other than use a thermometer to achieve proper cooking temperature to avoid not only undercooking, but also overcooking meat.
I have added a chart to help with proper cooking temperatures below. If you try any of these recipes or cooking tips and they turned out great or even not so great and you want to let us know please do so. If you have any additional recipes or cooking tips please send those as well and I will see about adding them for others to enjoy.
Cooking Corned Beef Brisket
Stovetop Method
Place the corned beef in a Dutch oven. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Reduce heat, cover and cook for about 3 1/2 hours. Add water if necessary to keep brisket covered. Slice across the grain.
Oven Braised Method
Preheat oven to 350°F. Place the corned beef in a Dutch oven. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Cover and cook in oven for about 3 1/2-4 hours. Add water if necessary to keep brisket covered. Slice across the grain.
Instant Pot Method
Place the corned beef brisket, fat side up, on a rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Lock the lid in place, close vent. Select High Pressure and set or 90 minutes, with a natural pressure release, NOT a quick pressure release. Remove corned beef and cover with foil to keep warm. Add potatoes, carrots, and cabbage to liquid in pot. Seal with lid and set to HIGH pressure for 3 minutes. Do a Quick pressure release. Serve with corned beef sliced across the grain.
Slow Cooker Method
For a 5-pound corned beef brisket, it needs to be cooked on Low, for about 8-10 hours OR on High for roughly 4-5 hours. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Adding carrot and potatoes at the half time mark and add the cabbage in the last 2 hours. Slice across the grain.