MariaAZ
Well-Known Member
Any ideas on the best way to cook a corned beef for slicing for sandwiches? I've always prepared corned beef with cabbage (a might fine way, no doubts) but I'd like to cook one specifically for thin slicing.
DeadYetiBrew said:What pumbaa said, don't both uncovering it it'll be fine
Pumbaa said:yeah you can leave it covered but I like the carmelized crust I get on the top when I uncover it half way through
eriklupust said:i did a cabbage today. gonna smoke one tommorow
Try putting a glaze on it as it bakes. It is the best. Here is a recipe I snagged, there are others that could be better.Pumbaa said:I prefer it baked.
Put it in a roasting pan with about 1/2" of water in the pan. bake it for about 2-3 hours at 325, uncovered for the last half of the cooking time. Let it rest for 20 minutes after you take it out and have a good knife ready . . .when you slice it make sure you are slicing it across the grain of the meat
teacup13 said:when you smoke a corned beef you get pastrami.... make sure you soak the corned beef in water the night b4 you plan on smoking it and change the water a couple of times...otherwise it ends up too salty...
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