Description
How to cook corned beef for best texture.
Ingredients
- 1 corned beef
- 1 onion
- 2 carrots
- 2 stalks celery
Instructions
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- Rinse the excess salt mixture from the corned beef.
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- Place the beef in a pot. If it’s too big to fit, cut it into smaller pieces and wedge them in together.
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- Cover the beef with at least an inch of water.
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- Insert a probe into the beef and either set up another probe temping the water using a pot clip or dangle a waterproof probe in the water directly.
- Set the high-temp alarms for both the water and the meat to 190°F (88°C).
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- Bring your water up to your target temperature, and maintain it there by adjusting the heat on your burner.
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- Monitor the internal temp of your corned beef. Once it reaches your target temperature, let the meat cook until it can be easily pierced by a knife—at least 2 hours after the target temp is reached.
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- You may need to add more water in the course of the cook, as some will be lost to steam. You may also want to weigh the beef down with a bowl or plate if it doesn’t want to stay submerged.
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- Once your beef is nearly tender enough, add the vegetables to the pot and simmer them together for at least 20 minutes, or until they reach the texture you like.
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- Remove the beef from the pot and let it cool enough to handle.
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- Slice the beef to your liking, and serve with the cooked veggies and some good mustard.