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can you bake 6 lbs corned beef at 250 safely?
- Thread starter anna_x
- Start date
I use the oven and put the beef in a Dutch oven covered in water. I've found the best temperature
is around 300 to keep a gentle simmer and get it tender. I brine a brisket to make the corned beef and have never tried baking it without water as I'm afraid it would be too salty.
is around 300 to keep a gentle simmer and get it tender. I brine a brisket to make the corned beef and have never tried baking it without water as I'm afraid it would be too salty.
Anna, I'm wondering the same thing myself. My brisket is about 5 lbs and best I can tell, it will
take at least 4-5 hours. And I have to be out this afternoon until after 4, so dh is going to heat it on the cook top and put it in the oven for me. Here's the recipe that I'm roughly following, it's from the Food Network. See the link. Note they bake it almost 4 hours and it's only 3 lbs. I should have made notes last year, but alas, I didn't. I'm aiming for at least 4.5 hours.
http://www.foodnetwork.com/recipes/food-network-kitchens/corned-beef-and-cabbage-recipe/index.html
take at least 4-5 hours. And I have to be out this afternoon until after 4, so dh is going to heat it on the cook top and put it in the oven for me. Here's the recipe that I'm roughly following, it's from the Food Network. See the link. Note they bake it almost 4 hours and it's only 3 lbs. I should have made notes last year, but alas, I didn't. I'm aiming for at least 4.5 hours.
http://www.foodnetwork.com/recipes/food-network-kitchens/corned-beef-and-cabbage-recipe/index.html
Report: I cut the 6 lb. chunk into 4 pieces, and
baked 4 1/2 hours at 300 in about 8 cups of water with a bottle of Guinness and some beef broth. I sealed it tightly with aluminum foil and then ignored it.
It sliced nicely. Next time, I will cook a bit longer as I like it to fall apart. As it rested, I cooked the potatoes, carrots, and cabbage on the same broth on the stovetop. Tasted fine. It was a nice alternative to the all-day crockpot.
baked 4 1/2 hours at 300 in about 8 cups of water with a bottle of Guinness and some beef broth. I sealed it tightly with aluminum foil and then ignored it.
It sliced nicely. Next time, I will cook a bit longer as I like it to fall apart. As it rested, I cooked the potatoes, carrots, and cabbage on the same broth on the stovetop. Tasted fine. It was a nice alternative to the all-day crockpot.
Thanks for feedback, I wondered how yours came out. Mine was tender after
3 hours and 20 minutes, so I turned off the oven, removed some broth to cook potatoes and cabbage in and left it there for another hour. The broth was briskly simmering after a couple of hours and I reduced the oven temp to 285, then 275 towards the end. I used a large (9 quart?) oval Le Cruset enaameled Dutch oven. It really came out well. We loved the taste and the meat was extremely tender. However, I started with a brisket that was choice grade. I've noticed that some brands of corned beef don't have a USDA grade on them, so they are probably not choice. I've wondered if that's why some of the commercial corned beef I've cooked doesn't get as tender.
3 hours and 20 minutes, so I turned off the oven, removed some broth to cook potatoes and cabbage in and left it there for another hour. The broth was briskly simmering after a couple of hours and I reduced the oven temp to 285, then 275 towards the end. I used a large (9 quart?) oval Le Cruset enaameled Dutch oven. It really came out well. We loved the taste and the meat was extremely tender. However, I started with a brisket that was choice grade. I've noticed that some brands of corned beef don't have a USDA grade on them, so they are probably not choice. I've wondered if that's why some of the commercial corned beef I've cooked doesn't get as tender.