Cooking Guide

Corned Beef:

Easy Stovetop 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 for food safety; for optimal tenderness, cook to an internal temperature of 190°F.

Remove meat from pot

and let stand 5 – 10 minutes. Slice thinly across the grain and serve.

Oven Directions:

 

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. Internal temperature should be at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F.

Remove meat from oven

and let stand 5 – 10 minutes. Slice thinly across the grain and serve.

Crock Pot/Slow Cooker 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. 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 for food safety; for optimal tenderness, cook to an internal temperature of 190°F. 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. Internal temperature should be at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F.

Remove meat from pressure cooker

and let stand 5 – 10 minutes. Slice across the grain.

Grill Directions:

 

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. Internal temperature should be at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F.

Remove from foil

and brown for 15 minutes.

Smoker Directions:

Remove the Corned Beef brisket from its packaging

and remove spice packet.

When ready to cook, set the temperature of smoker to 275°F

and preheat, lid closed for 15 minutes.

Rinse brisket and pat dry.

Place directly on the grill grate, fat side up and smoke for 2 hours or until beef is fork tender.

Transfer the brisket to a roasting pat, fat-side up.

Cover pan tightly with foil and cook for 5 hours or until beef is fork tender. For food safety and tenderness, cook to internal temperature of 160℉; for optimal tenderness cook to 190℉ internal.

Allow the meat to rest for 15 to 20 minutes.

Slice across the grain into 1/4-inch slices with a sharp knife and serve.

BEEF BRISKET:

Oven Directions:

Preheat the oven to 350°F

and remove Beef Brisket from package.

Place on oven rack in roasting pan with 1/2” of water

and roast uncovered for 1 hour.

Lower oven to 300°F

and cover pan tightly. Continue cooking for 3 hours, or until fork tender. Internal temperature should be at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F.

Remove brisket from oven.

and let stand 10 – 15 minutes. Slice thinly across the grain.

Crock Pot/Slow Cooker Directions:

 

Remove Beef Brisket from package

and place in crock pot and completely cover with water.

Cover and cook

for approximately 5 hours on high or 11 hours on low, or until firmly fork tender. 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 for food safety; for optimal tenderness, cook to an internal temperature of 190°F. For best results, monitor at regular intervals. Slice thinly across the grain.

Smoker Directions:

 

Remove the Beef Brisket from its packaging.

When ready to cook, set the temperature of smoker to 250°F

and preheat, lid closed for 15 minutes.

Rinse brisket and pat dry.

Place directly on the grill grate, fat side up and smoke for 2 hours, lid closed.

Once internal temp has reached 160°F,

wrap in a double layer of butcher paper (or foil) and place back on smoker grate, lid closed. Cook for 2.5 – 3 hours or until beef is fork tender. For optimal tenderness cook to 190℉ internal.

Allow the meat to rest for 15 to 20 minutes.

Slice across the grain into 1/4-inch slices with a sharp knife and serve.

BEEF CHUCK ROAST:

Oven Directions:

 

Preheat oven to 275°F

And remove Chuck Roast from package


In a large pot or Dutch oven, heat some olive oil over medium-heat.


If desired add favorite vegetables to the pot, tossing until browned. Move to plate.


Place roast in roasting pot and brown on all sides.


Add enough liquid to cover the meat halfway, then toss in any vegetables.


Cover with lid and roast in oven for 3 hours

for 2-3lbs, or until firmly fork tender. Internal temperature should be at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F.


Remove chuck roast from oven

and let stand for 5-10 minutes. Serve with optional vegetables.

Crock Pot/Slow Cooker Directions:

Remove Chuck Roast from package.

If desired, add favorite vegetables to crock pot.

 

Place Roast in crock pot on top of vegetables with about 2 cups of liquid.

Cover and cook for approximately 1.5 hour on high and an additional 4.5 hours on low, or until firmly fork tender. Please note that crock pot cooking times may vary greatly depending on style. It is important to check the meat with a meat thermometer to ensure it has reached at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F. For best results, monitor at regular intervals. Serve with optional vegetables.
Stovetop- Beef Chuck Roast

 

Easy Stovetop Directions:

Remove Chuck Roast from package.

Heat some vegetable oil in a large pot or Dutch oven over medium-high heat.

Place the meat in pot and quickly brown on all sides.

Fill pot with enough water to completely cover roast. Bring water to boil.

Reduce to simmer and cover.

Simmer approx. 2 1/2 – 3 hours or until firmly fork tender. If desired, add favorite vegetables with 45 minutes remaining. Internal temperature of roast should be at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F.

Remove meat from pot

and let stand 5 – 10 minutes. Serve with optional vegetables.

 

 

Pressure Cooker Directions:

Remove Chuck Roast from package.

And place in pressure cooker with 4 cups of liquid.

Cook 25-30 minutes at full pressure.

Bring pressure down; add favorite vegetables if desired; bring to full pressure and cook an additional 15 minutes, or until firmly fork tender. Internal temperature should be at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F.

Remove chuck roast from pressure cooker

and let stand for 5-10 minutes. Serve with optional vegetables.

 

Smoker Directions:

Remove the Chuck Roast from its packaging.

 

When ready to cook, set the temperature of smoker to 180°F

and preheat, lid closed for 15 minutes.

Place meat directly on the grill grate and smoke for 1.5 hours, lid closed.

 

Remove meat from grill and increase temperature to 275°F

Move chuck roast to a large Dutch oven with 2 cups of liquid. Add favorite vegetables, if desired.

Cover with lid and place back into smoker.

Braise for 4-5 hours or until firmly fork tender.

Allow the meat to rest for 15 to 20 minutes

and serve with optional vegetables.