Description
How to cook corned beef for best texture.
Ingredients
Scale
- 1 corned beef
- 1 onion
- 2 carrots
- 2 stalks celery
Instructions
-
- Rinse the excess salt mixture from the corned beef.
-
- Place the beef in a pot. If it’s too big to fit, cut it into smaller pieces and wedge them in together.
-
- Cover the beef with at least an inch of water.
-
- 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).
-
- Bring your water up to your target temperature, and maintain it there by adjusting the heat on your burner.
-
- 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.
-
- 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.
-
- 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.
-
- Remove the beef from the pot and let it cool enough to handle.
-
- Slice the beef to your liking, and serve with the cooked veggies and some good mustard.