Baked Corned Beef

Just tried making this dish and it was a colossal fail. I followed the directions exactly, the corned beef came out very rubbery and inedible. You might want to check your instructions if a setting or something is missing. Was I supposed to raise the temperature up after the preheat? I’m pretty disappointed because this sounded like a really good idea and something different to try.

You there are a couple of things that could have happened here, the corned beef was simply tough, or it may not have been cooked long enough. Here were some guidelines that I got from the USDA.gov for the cooking times on a corned beef.

oops
I didn’t scroll down far enough to see Tom’s reply
sheeeesh
I have thirty more minutes left …
and hmmm
this is our dinner.. tonight..
will let you know if it worked or ot…

dang dang,,

This is basically how I cook my corn beef. I wrap securely in tin foil and put in a roaster or onto a pan and cook at 325 for 3 hours. After that if desired you can cut the tin foil back and use brown sugar and mustard to glaze it. I have never had any trouble with those directions and roast always comes out juicy and tender.

I am so much a fan of this site, every thing I have tried has come out so perfect.
This baked corned beef came out so tender and so tasty even before I added the mustard and brown sugar which I did at the end of the cooking time. I was concerned about it being tough and dry but the liquids that came off of it I put in a sauce pan and cooked my cabbage and new potatoes in. I will never go back to the boiling again, it tasted just like in the restaurant. I always squeeze my corn beef first to see how firm it is if it is mushy I put it back. I then take it and wash it and I also use a veggie brush to give it a good scrub to get all the gelled blood off.

I have never boiled a piece of corned beef. I’ve always had the firm belief that anything boiled in a huge pot of water destroys the nutrients in the food. So, my corned beef always gets baked in foil very similar to Dianne’s method, Yes, I’ve ended up with some tough meat, but that is because it started out that way when I bought it, not in the way it was cooked. In fact, I have one in the fridge already wrapped to be baked tomorrow.

I’ve made this dish many times and it’s delicious and tender every time.
I do 375-400 degrees for 3-3.5 hours. Make sure the fat side is up, and I don’t just sprinkle with brown sugar, but really coat it. Plus I do 2 layers of foil, to keep the juices in.

Goodness gracious…… wrap in foil add flavors you want , cook @300 1 hour per pound. let stand for 1/2 hour before slicing

Great Suggestion! ~Stephanie

I’m gonna try it, but do i put the mustard an brown s on 2 the begining?

You put the mustard and brown sugar on at the beginning.

Really good if you also take whole cloves and push it into the meat before basting with brown sugar.

Thank you for that great suggestion! I look forward to giving that a try the next time I make corned beef.