I got a corned beef roast at Costco yesterday. I saw that it was the round cut instead of the brisket before I bought it, and wanted to ask if that cut needed any special treatment, like more time or lower heat or something
I cook them the same but you have to be careful at the end with a round. They can be very dry if you overcook them.
Good to know- thanks
Corned beef is generally boiled, not roasted. You might find that itâs too salty if you cook it in the oven.
Oven-braised corned beef is a thing.
My local supplier has a recipe for braising corned beef on the back of the package.
Here is an oven- baked recipe https://croftersorganic.com/recipe/easy-apricot-glazed-corned-beef-brisket/
I put it in the crock pot at 12:30, the darn thing didnât start boiling until almost 5 oâclock, but I tried a piece at 6:15, and it was cooked and tender and delicious. So I put the carrots in and later the spuds, and Iâm thinking about pulling the beef out so it doesnât get tough, and dunking it back in when the veggies are done.
Iâm kind of impressed with the corned round as opposed to a corned brisket. It doesnât seem to have as much fat, and Iâve never had a corned beef brisket be that tender before. but it may not have quite as intense a flavor, possibly due to the lower fat content, of this one, anyway.
I grew up in the Midwest and never had corned beef until I met and married my husband from Massachusetts. New England boiled dinner is the way I was introduced to it. I still cook it in stovetop braise but am unsure of myself about selecting a cut. A funny thing happened a few years ago when I was in Stop & Shop looking for a package of corned beef in a big display cooler. An older man wearing a bloody butcherâs apron was reorganizing the packages, slapping them price sides upâŚhe wasnât a happy camper. I ended up standing next to him and asked which one would he recommend.
Iâll never forget his response: âLady - youâre just going to take it home and boil the hell out of it so it really doesnât matter. These people are spending more time picking out their briskets than I spent picking out my first houseâ
Your butcher sounds like a real âcrabalonianâ.
I did what I said I was going to do and had a really nice dinner. Iâve never âboiled the hell out ofâ a corned brisket- they cost too much to ruin.
Also, this one didnât shrink up nearly as much as the corned briskets Iâve cooked.
Yeah - he was having a bad dayâŚ
Commercial corned beefs are inflated 6with water. When you cook them the water comes out. Hence- shrinkage.
I am a big lover of corned beef and have simmered it for decades. Recently I got a soud vide Joule and did it that way. OMG. 24 hours later and it was tender and juicy and amazing. Make sure you rinse it well. No water to dilute the corning. Trim away almost all of the fat if it has a big cap. It wonât render as much as it does at higher temps. I wonât ever do it any other way! I poured the juices from the bag into a veggie pot and added water and additional seasonings to cook the cabbage carrots, potatoes, onion and celery I like with my corned beef. A sour cream and horseradish sauce served on the side finished it off.