Qlandav2ex_small
Reputation: 4209
Follow 5
Follow 1

What is the best way to prepare a corned beef brisket at home?

I do love corned beef, but it is a food I eat rarely. I enjoyed preparing one of the typical vacuum packed pieces you find in the grocery stores this winter that requires several hours of boiling/simmering. Cross grain sliced it was tender and tasty. However, recently I decided to have a Reuben sandwich when we were out for lunch. The deep deep purple color and the hearty mouth-feel of the beef was markedly different from what I ate at home.

How do I prepare this food at home so that the taste experience is the same as what I have had in restaurants? Do I need to be corning my own brisket? Or is it in the preparation after the boiling process?

Russ Campbell, NWEBS asked in Meat about 1 year ago | Report

Answer this question or share it with a smart friend:

Avatar_default
Type your answer here…

Asker's Favorite

  • N510833790_3563_small
    Reputation: 387
    Follow 0

    I like to prepare mine from scratch, but that's not really necessary. If you want a good recipe for it, look in Charcuterie by Micheal Ruhlman. Once it's cured, you need to cook it. Don't boil it! If you have a pressure cooker large enough, that's the best way. If not, cook it in a roasting pan in the oven, partially covered at about 250F. This will take 3 or 4 hours to become tender. Once it's tender, do not remove it from the liquid. Let it cool to room temperature in the liquid, and then refrigerate while still in the liquid overnight. Then you can slice and serve. Either reheat it, or keep it cold.

    Andrew Beck answered in Meat about 1 year ago | Report
    2 comments by Russ Campbell, NWEBS and Andrew Beck…
    Share this answer with a friend: