How to Cook Corned Beef

Corned Beef Recipe
Corned Beef

Corned Beef and Cabbage for St. Patrick’s Day

As we get closer to St. Patrick’s Day we’re all probably thinking about Corned Beef and Cabbage. This delicious meal of true comfort food is a wonderful way to celebrate March 17 (and beyond)!

Corned beef gets its name from the process of preserving the meat in a salty brine. The term “corn” refers to the large, coarse grains of salt used for the curing process. In the days before refrigeration, corning was a key way to store meat. We enjoy corned beef this time of year because it was traditionally served with the first spring cabbage – and break any fasts during Lent on Easter.

Corned Beef Brisket is on sale now at Coborn’s and CobornsDelivers so you can save some money and enjoy a great meal at the same time! This succulent brisket is pre-marinated to make it super simple and convenient for you to make at home. It’s Ready for the oven, stove or crockpot!

Here’s how to cook the brisket

Simmering: Remove brisket from package. Cover Brisket with water, bring to boil, cover and simmer 2-1/2 – 3 hours or until fork tender. Slice across the grain.

Roasting: Remove brisket from package. Wrap in foil. Place on rack in shallow pan fat side up. Set temperature at 300 and roast 1 hr per pound or until the meat is fork tender. Let stand 15 minutes before eating. Slice across the grain. We recommend that for best flavor any juices in the package be used in cooking of the product. A spice packet is included with each brisket.

If you’re cooking a piece of brisket that isn’t already marinated – here is a great recipe for Corned Beef. It’s a delicious and simple step-by-step recipe if you want to know how to make corned beef.

Interested in making Irish Soda Bread for St. Patty’s Day? Epicurious has a great history on the bread and several delicious recipes for Irish Soda Bread to try.

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