Corned Beef
To Simmer
Remove meat from wrapper. Place Cook's Corned Beef with juices, fat side up, in a deep pot and cover
with water. Add contents of Cook's spice packet for extra flavor if desired. Bring water to a boil.
Reduce heat, cover pot and simmer for 2½ to 3 hours or until fork tender and an internal temperature
of at least 160°F is reached.
For a New England Boiled Dinner
Add new potatoes, carrots and onions to the corned beef during the last 30-40 minutes; then add
fresh cabbage during the last 20-30 minutes.
To Bake, Oven Roast
Preheat oven to 325°F. Remove meat from wrapper. Place Cook's Corned Beef, with juices, fat side
up, in baking pan or casserole dish. Add ¾ inch of water and contents of Cook's spice packet for
extra flavor if desired. Cover tightly with a lid or foil. Bake at 325°F for 2½ to 3 hours or until
fork tender and an internal temperature of at least 160°F is reached. Remove from oven and allow to
cool for 15 minutes before slicing.
To Microwave
Remove meat from wrapper. Place Cook's Corned Beef, with juices, fat side up, in a deep microwaveable
dish, add contents of Cook's spice packet for extra flavor if desired. Cover and microwave at three-quarter
or medium high power for approximately 20 minutes per pound. If dish is not on a turntable, turn
manually ¼ turn every 20 minutes until fork tender and an internal temperature of 160°F is reached.
Remove from microwave and allow to cool for 15 minutes before slicing.
To Grill
Follow manufacturer's instructions for preparing grill for indirect grilling. Maintain a medium heat
setting. Remove meat from wrapper. Wrap Cook's Corned Beef, with juices, fat side up, in foil, adding
contents of Cook's spice packet for extra flavor if desired. Grill over INDIRECT heat for 2½ to 3 hours
until fork tender and an internal temperature of at least 160°F is reached. Remove meat from grill and
let cool for 10 minutes before slicing.
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