How can I cook corned beef small piece?

NYCNika
NYCNika Posts: 611 Member
in Recipes
I bought a small piece of corned beef in the supermarket. It looked good on display covered in cornmeal or something. Now I have no idea what to do with it. I tried googling, but those recipes involve a huge chunk and cabbage. I have neither.

What can I do with it?

Replies

  • NYCNika
    NYCNika Posts: 611 Member
    Bump
  • abetterluke
    abetterluke Posts: 625 Member
    Do you have a slow cooker? Put some water over it and then slow cook it on low for 8 hours.

    If not then boil it for 4 hours.

    Corned beef is brisket which is traditionally a very tough cut of meat...hence why everyone uses a slow cooker.

    Good stuff though.
  • circesfire
    circesfire Posts: 33
    I always cook mine in the oven. Boiled meat just didn't appeal to me. I line a roasting pan with foil. Then cover the corned beef with whole grained mustard and put a little brown sugar on the top (this forms a nice crust under the broiler). Next put the meat in the foil lined roasting pan, cover with foil and cook until done. Just before taking it out, take off the top piece of foil and turn the oven to broil.
  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    slow and low in the oven or slow and low boiled or crock pot. Slow and low temp is the key as it is a tough piece of meat and needs time to tenderize...but too much heat will dry that sucker out and over cook it before it is properly tender.
  • TimeForMe99
    TimeForMe99 Posts: 309
    How small? I assume you bought it at the meat counter, not the deli. If it's from the deli then you won't want to cook it again but you can warm it for serving. Most techniques will work just fine for a smaller piece if you adjust the cooking time. I like to cook the meat and store it for another day, then reheat while the vegetables are cooking.

    Assuming 2 lbs:

    Put your corned beef in a deep lidded pan, such as a dutch oven. Add a carrot and half an onion, cut in chunks, two garlic cloves, peeled and crushed, some ground pepper and 1/2 teaspoon each caraway seeds and mustard seeds. if you don't have the seeds, just add a teaspoon of brown mustard or omit them.

    Pour a bottle of beer or some beef broth over the beef until it's just covered. Bring to a simmer on the stovetop and simmer for an hour or until tender. Flip the meat over about half way through and add more liquid if necessary.

    When the meat is tender add half a pound of carrots, cut in chunks, and 1 pound of potatoes, cut in 1 1/2 inch chunks or wedges. Simmer until the veggies are tender, 15-20 minutes.

    To serve, use a slotted spoon to remove the veggies. Cut the meat against the grain. Save some of the cooking liquid if you plan to reheat later. Don't forget the brown or whole grain mustard.

    If you did get deli meat, just cook the vegetables as detailed above and then add the meat, sliced, to heat up.
  • NYCNika
    NYCNika Posts: 611 Member
    Thank you. It is 0.6 lb
  • TimeForMe99
    TimeForMe99 Posts: 309
    You can cook it in the oven or stove top. 30-45 minutes should do it. Check at 30 for tenderness. Set the oven at 300 degrees.

    You don't really want to cover it in water as it will wash away the flavor. Just barely cover it in broth or beer (or both); not less than half way up.
  • NYCNika
    NYCNika Posts: 611 Member
    Thank you. I cooked it. In beer with onion, garlic and cumin seeds. It was good. :)

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