Corned Beef Cooking Hints
Easy Stove Top Directions:
Remove corned beef from package and place in large pot with sufficient water to cover meat. Bring water to boil. For a more robust flavor, add desired amount of enclosed spice packet to water. Reduce to simmer and cover. Simmer approx. 2 1/2 – 3 hours or until firmly fork tender. Internal temperature should be at least 160°F. Remove meat from pot and let stand 5 – 10 minutes. Slice thinly across the grain and serve.
Remove corned beef from package and place on rack in roasting pan with 1″ of water. Cover pan and seal with foil to trap moisture. Cook in oven at 275°F for 2 hours 45 minutes or until firmly fork tender (160°F). Remove meat from oven and let stand 5 – 10 minutes. Slice thinly across the grain and serve.
Crock Pot Directions:
Remove corned beef from package and place in crock pot and completely cover with water. Cover and cook for approximately 11 hours on low or 5 hours on high, or until firmly fork tender (160°F). Please note that crock pot cooking times may vary greatly depending upon style. It is important to check the meat with a meat thermometer to ensure it has reached at least 160°F and is firmly fork tender. For best results, monitor at regular intervals. Slice thinly across the grain.
Pressure Cooker Directions:
Remove corned beef from package and place in pressure cooker with 4 cups of water. Cook 25 – 30 minutes at full pressure. Bring pressure down; add vegetables; bring to full pressure and cook 15 additional minutes, or until firmly fork tender (160°F). Remove meat from pressure cooker and let stand 5 – 10 minutes. Slice across the grain.
Great on the Grill:
Remove corned beef from package and score meat diagonally. Spread on favorite barbecue sauce. Wrap in tin foil, fat side up. Grill on low or indirect heat for 20 – 30 minutes per pound, or until firmly fork tender. Remove from foil and brown for 15 minutes.
Pickling Spice Contents
Whole Mustard, Coriander, Black Pepper, Red Pepper, Clove, Fennel, and Bay Leaf.
SSR Preparation Directions
Pre-heat the grill to medium – high (approximately 425 – 450°F). Remove meat from packaging and place directly on hot grill. Grill each side approximately 15 minutes until the internal temperature is 145°F (well done). Remove from grill, wrap in foil and let meat rest for 5 – 10 minutes before slicing across the grain and serving.
Pre-heat broiler on high. Remove meat from packaging and place on broiler pan. Broil for approximately 15 minutes per side until internal temperature is 145°F (well done). Remove from oven, wrap in foil and let meat rest for 5 – 10 minutes before slicing.
While resting, the meat continues to cook (meat temp will rise 5 to 10 degrees) as the juices redistribute.
Cuts of Meat
|Brisket||A cut taken from the breast section under the first five ribs|
|Brisket 1st Cut||A cut excluding the point (the fattier part of the brisket); made by cutting the natural seam|
|Brisket Flat Cut||A cut made up from the square end of the brisket which has little fat and more flavor; sometimes referred to as center cut|
|Brisket Point Cut||A cut taken from the upper portion of the brisket separated at the natural seam; it is the fattier part of the brisket otherwise referred to as Deckle|
|Cap of the Top Round||The gracilis muscle, one of three muscles from the top round|
|Eye Round||A cut taken from the outer extremity of the bottom round, has a fine texture with an approximate 4″ round slice|
|Flat Round||A cut taken from outside of the round; sometimes referred to as outside or bottom round|
|Top Round||A cut taken from inside of the round, sometimes referred to as inside round; the most tender muscle of the round|
|Steamship Round||Represents the entire round. Bone-in, trimmed to remove tougher portions and to allow the round to set upright for easy slicing. Primarily used for buffet style presentation.|
|Navel||A cut taken from the beef plate, the underside of the carcass; most commonly used for pastrami|
|Rib Eye||A cut taken from the primary muscle of the rib; one of the most desirable cuts|
|Corned Beef||A beef cut that has been cured in a seasoned brine|
|Marbling||The visible intra-muscular fat|
|Natural Seam||The separation between muscle groups|
|Pastrami||A highly seasoned beef cut that has been rubbed with a peppery spice, cured and smoked|
|Prime Rib Roast||A dish prepared from the rib eye cut; roasted whole then sliced in slabs for serving|
|Roast Beef||A cut of beef that has been marinated and cooked|
|Establishment Number||Assigned by the USDA; identifies the processing facility|
|USDA||United States Department of Agriculture; oversees all processing of meat products sold in the United States|
|Grade of Beef||Levels of meat quality determined by the USDA Grading Service (ie. prime, choice, select)|
|Grade – Prime||USDA’s highest grade for beef; Prime beef has the most marbling making it tender and flavorful|
|Grade – Choice||Has less marbling than Prime grades; is still high quality|
|Grade – Select||Leaner than Prime and Choice grades; yet still contains much of the tender juicy flavor of higher grades|
|Curing||The process of preserving by use of curing salts; controls the growth of harmful bacteria|
|Flavorings||Ingredients used to enhance the natural flavor of the meat|
|Gluten||A protein found in flour; most commonly forms during bread making; All Grobbel’s Gourmet Corned Beef Briskets are Gluten Free|
|Hydrolyzed Corn Protein||Flavor enhancing agents|
|Monosodium Glutamate||A flavor enhancing agent; sometimes referred to as MSG; All Grobbel’s Gourmet Corned Beef Briskets are MSG Free|
|Papain||A tenderizing agent; an enzyme derived from papaya|
|Preservatives||Ingredients used to prevent spoilage|
|Salt||A flavor and curing agent; otherwise referred to as sodium chloride|
|Sodium Erythorbate||A curing agent; accelerates the curing process; preserves the natural characteristics of the product|
|Sodium Nitrite||A primary curing agent; preserves the natural characteristics of the product|
|Sodium Phosphate||A binding agent; a natural compound present in meat; helps to stabilize the moisture in finished product|
|Soy||A plant whose seeds are used primarily to produce protein meal and oil; was cultivated for many centuries throughout Asia; is now a leading crop in the United States; soy protein products are used as flavor enhancing agents in processed meat products; All Grobbel’s Gourmet Corned Beef Briskets are Soy Free|
|Spice Packet||Packaged with Grobbel’s Gourmet Corned Beef Brisket; a variety of spices including whole mustard, coriander, black pepper, red pepper, clove, fennel, and bay leaf|
|Tenderizers||Agents used to tenderize meat tissue|
|Water||Makes up the liquid portion of brines and marinades|