Step 1

Brisket Basics

Step 2

Raw Corned Beef usually comes pre-prepared and oven ready. It will come in 2 basic ways: a long flat piece and a larger “tip”, “point” or “triangle” cut. These are the two parts of a whole brisket, when together it can weigh about 15 pounds! The flat pieces will cook faster but are more lean and can be tough if not cooked long and slow enough. The “points” have more fat in them and because they are thicker, can be better for sandwich slicing.

Step 3

Because these ‘high use’ muscles are so dense, long cooking times and very moist cooking procedures are needed. If the roasts are undercooked, cooked too quickly at high heat or allowed to dry out they will be tough, chewy and terrible. “Low and Slow” is the ideal method.

Step 4

Roasting Pan – Find one deep enough to hold the piece of brisket covered with water. Make sure it has a lid or you can simply use foil. Enamelware iron or iron Dutch Ovens are best. But any heavy deep roasting pan will do. No worries if you don’t have one, wait for a nice pan to go on sale, every kitchen needs one. A big ‘ol foil pan like the one you use for the Thanksgiving turkey will work just fine.

Step 5

Time to get Cooking – 300 degree oven

Step 6

Put the roast in the pan and fill up with water until it reaches about three quarters of the way up the roast. Add the small packet of seasoning (if it comes with one). Cover and bring to a boil, turn off and place it in the 300 degree oven. (Do not boil if using a foil pan, just add water, cover and place it in the oven) Set your timer and check the water level every hour. Add more as it evaporates. Each time you add water, skim the fat off first.

Step 7

I usually allow at least 1 hour for every pound of brisket. You want longer cooking times than your regular beef pot roasts. So a 4 pound roast usually takes me at least 5 hours to get to pull apart easily. You want the internal temperature to hit 160 or above... but that does not mean it’s done. You have to let it continue to cook until it is fork tender.

Step 8

For a slicing roast, lessen the cooking time so it does not pull apart easily. (great for next day sandwiches) How do you know it’s done? You’ll have to taste-test it, the best part of being a cook! Stick a fork into the roast, then gently turn to see if it pulls apart.

Step 9

Once done, remove from the cooking liquid and let it “rest” for 20 minutes before carving.

Step 10

That’s it, the core recipe.

Step 11

Browning Roasts - If you would like more flavor, add some brownness to the roasts, you can do that in your heavy iron roasting pan. (another need for those thick heavy pans) Start with a hot pan and add some vegetable oil. Gently put the roast in the pan and let it sit & sear, don’t move it around. Get a dark sear on every side then follow the recipe above.

Step 12

Alternative – you can also add (more) brownness at the end of the cooking time. When the roast is done, drain off the water and crank the oven up to 450 degrees. Once the oven is pre-heated, put the roast back in and let it get nice and dark. This happens very quickly, so set your timer for 10 minutes and keep an eye on it.

Step 13

Where’s The Cabbage? – There are two schools of thought on how to cook the cabbage. First choose the cabbage you like regular. Napa(curly and long) or Savoy (curly and round). I like them all. Wash the heads under cold running water, peel off any wilted or damaged leaves and remove the core.

Step 14

Cabbage in the Pan – Pull off the first 2-3 layers of leaves, place them in the bottom of the roasting pan, then take the head and quarter it into wedges, or cut into smaller chunks. Add the roast into the pan and pack the cabbage chunks around it. Cook the roast to the desired doneness and add your veggie choices during the last hour.

Step 15

Cabbage on the Side – Coarsely chop the cabbage into 1 ½” inch pieces and simply simmer it. It’s served on the side with butter and a little pepper. This is for those that don’t want the salty brine from the beef to saturate the cabbage, spuds and veggies. –see veggies next:

Step 16

Veggies for the pot or pan – add these tasty veggies. Potatoes, I like little red & Yukon gold potatoes, onions, carrots, celery and parsnips. Some add other root veggies like kohlrabi, rutabagas, and turnips. Cut everything into big large “rustic” chunks, all relatively the same size so they will be fully cooked at the same time. These will be your side dishes to the roast. Most people like to add them to the roasting pan juices during the last hour of cooking, this keeps them firm and full of flavor. Others add them at the beginning. ( I think they absorb too much of the salty brine and are overcooked and mushy.) While others gently boil them in water while the roast is resting. But it’s up to you, enjoy your veggies any way you like them.

Step 17

Herbs & Spices – commonly added corned beef friendly herbs and spices are black & green peppercorns, coriander seeds, a couple of allspice seeds, cloves and mustard seed. Add several bay leaves and thyme. I will sometimes add some dry oregano. As you skim off the fat while roasting, you’ll want to add more of these herbs & spices. After everything is cooked, I like to garnish with a ton of fresh chopped parsley. It adds an aromatic and earthy depth of flavor.

Step 18

Herbs & Spices Note: if you don’t have these spices, just wait for them to go on sale and stock your spice rack. The whole seed spices last much longer than a year and are great with all other beef or lamb roasts.