Corned Beef Brisket
USDA Choice beef brisket flat
Irish Tradition, American Quality
It doesn’t have to be Saint Patrick’s Day – and it definitely doesn’t require a lot of effort to enjoy our delicious, comforting corned beef brisket.
Made with USDA Choice beef, our corned beef brisket is a product of the USA – yet it’s packed with traditional Irish flavor.
Corned beef brisket typically requires up to 10 days of salt-curing. We’ve already taken care of this step and made our corned beef brisket ready to cook – no prep work required.
We recommend cooking your corned beef brisket the traditional way – by boiling it in spiced water and then finishing it off in the oven. But don’t let the word “traditional” fool you – it’s easier than you’d think.
Easy to Prepare Corned Beef Brisket
To cook your corned beef brisket, simply remove the product from the package and place it in a large pot, adding enough water to cover the meat. Next, add as much of the seasoning packet as you want (the more you add, the more robust the flavor will be).
Then, you’ll bring the water to a boil, then back down to a simmer for a minimum of 3 hours. To finish off your corned beef brisket, we recommend placing it in the oven at 350ºF for 15 minutes to get a nice, savory, browned exterior.
After browning in the oven, let the meat rest so the juices evenly distribute throughout the meat, then slice against the grain and serve it to those who deserve it.
Our corned beef brisket is great in a Reuben sandwich, or you can enjoy it with cabbage, potatoes and carrots. No matter how you enjoy it – you simply can’t go wrong with this traditional time-saver.
To cook your corned beef brisket, simply remove the product from the package and place it in a large pot, adding enough water to cover the meat. Next, add as much of the seasoning packet as you want (the more you add, the more robust the flavor will be).
Then, you’ll bring the water to a boil, then back down to a simmer for a minimum of 3 hours. To finish off your corned beef brisket, we recommend placing it in the oven at 350ºF for 15 minutes to get a nice, savory, browned exterior.
After browning in the oven, let the meat rest so the juices evenly distribute throughout the meat, then slice against the grain and serve it to those who deserve it.
Our corned beef brisket is great in a Reuben sandwich, or you can enjoy it with cabbage, potatoes and carrots. No matter how you enjoy it – you simply can’t go wrong with this traditional time-saver.
Cooking Instructions
Serving size 4 oz. Servings per container varied.- Remove corned beef from package and if needed, cut the corned beef to fit in a large pot. Place the corned beef in a large pot.
- Add enough water to cover the meat.
- For a more robust flavor, add desired amount of enclosed spice packet to the water.
- Bring water to a boil. Then reduce heat to simmer and cover.
- Simmer for a minimum of 3 – 4 hours. Cook longer if meat is not fork tender.
- Monitor internal temperature with a meat thermometer in the center of the thickest portion of the roast. Meat should be at least 160ºF.
- Remove the roast from the pot and place in the oven at 350°F for 15 minutes to brown.
- Remove the roast from the oven and let stand for at least 5 minutes before slicing across the grain.
B58
- Remove corned beef from package and if needed, cut the corned beef to fit in an instant pressure cooker. Place the corned beef in an instant pressure cooker.
- Add ½ cup of water to the instant pressure cooker (appliances may vary).
- For a more robust flavor, add desired amount of enclosed spice packet to the water.
- Set instant pressure cooker to high pressure. For smaller brisket flats (3 – 4.5 lbs.), set the time from 45 – 65 minutes. For larger brisket flats (5 lbs. or more), set the time from 75 – 90 minutes. Press start button. Cook longer if meat is not fork tender.
- Confirm internal temperature has reached 160°F, as measured by a meat thermometer in the thickest part of the roast.
- Remove roast from instant pressure cooker and place in the oven at 350°F for 15 minutes to brown. Remove from oven and let stand for at least 5 minutes before slicing across the grain.
B60/B61
- Remove corned beef from package and if needed, cut the corned beef to fit in a slow cooker. Place the corned beef in a slow cooker.
- Add enough water to cover the meat. For a more robust flavor, add desired amount of enclosed spice packet to the water.
- Set slow cooker to high temperature.
- Cook at least 6 – 8 hours. Cook longer if meat is not fork tender.
- Monitor internal temperature with a meat thermometer in the center of the thickest portion of the roast. Meat should be at least 160°F.
- Remove the roast from the slow cooker and place in the oven at 350°F for 15 minutes to brown.
- Remove from oven and let stand for at least 5 minutes before slicing across the grain.
B59
