FINALLY I broke my record and made a fabulous, TENDER, corned beef!!

C

cheezz

Well-known member
It's just one of those silly things that I've tried and tried - it shouldn't be so hard to do - but mine always come out dry and tough. So... this is what I did -

Big square of heavy foil - 3 lb. corned beef point cut in the center. Added 1/2 cup water and wrapped it tightly. Popped it in the oven, turned it to 250 deg. and left it for 6 hours. It just fell apart!

Whew.... now if I could just figure out how to make a good loaf of bread, I'd be set smileys/smile.gif

 
I was just beginning to post when I read your post; I was going to

thank Curious for the post for worlds best braised green cabbage which I made along with corned beef for St. Patricks Day. Both were fantastic!!! I will never boil again. For the corned beef I followed from a post here from 2005, but it didnt copy the name for me to say here who to credit, but they put the corned beef on a rack, poured beer over it, topped with spice packet, garlic, covered with aluminum foil and baked 300 for 4 hours (4 lb brisked) I did mine for 3 hours for a 3 pound. Both were awesome and so much easier than a boiled dinner. I have also used ginger ale with good results too.

 
I've always done the 3-hour thing and had corned beef jerky smileys/smile.gif

That's why I was about to give up, when I happened on this long, slow cooking method. Everyone seems to do well with 3 hours... must just be Los Angeles -- or too close to the ocean -- too much humidity... who knows!!! *g*

 
Cheezz ~ Was your corned beef thawed? I'm making mine this Sunday ~ had Easter dinner this past

Sunday and will be having St. Patricks this coming Sunday (seems like I'm always doing things backwards ~ I know) and your recipe is exactly what I want to make ~ I usually make mine in a crock pot for 6 hours but I am quite interested to make your recipe.

Also...... how did you make you cabbage?

 
Yes, it was thawed... about 1 hr. before done, unwrap and add cabbage wedges. Wrap tight and finish.

 
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