Corned Beef

Cooking Corned Beef

To Simmer

1. Remove meat from wrapper.
2. Place Cook’s Corned Beef with juices, fat side up, in a deep pot and cover with water.
3. Add contents of Cook’s spice packet for extra flavor, if desired.
4. Bring water to a boil.
5. Reduce heat, cover pot and simmer for 2 1/2 to 3 hours or until fork tender and an internal temperature of at least 160°F is reached.

For a New England Boiled Dinner

Add new potatoes, carrots and onions to the corned beef during the last 30-40 minute, then add fresh cabbage during the last 20-30 minutes.

To Bake, Oven Roast

1. Preheat oven to 325°F.
2. Remove meat from wrapper.
3. Place Cook’s Corned Beef with juices, fat side up, in baking pan or casserole dish.
4. Add 3/4 inch of water and contents of Cook’s spice packet for extra flavor, if desired.
5. Cover tightly with a lid or foil.
6. Bake at 325°F for 2 1/2 to 3 hours or until fork tender and an internal temperature of at least 160°F is reached.
7. Remove from oven and allow to cool for 15 minutes before slicing.

To Microwave

1. Remove meat from wrapper.
2. Place Cook’s Corned Beef with juices, fat side up, in a deep microwaveable dish; add contents of Cook’s spice packet for extra flavor, if desired.
3. Cover and microwave at three-quarter or medium-high power for approximately 20 minutes per pound.
4. If dish is not on a turntable, turn manually 1/4 turn every 20 minutes until fork tender and an internal temperature of 160°F is reached.
5. Remove from microwave and allow to cool for 15 minutes before slicing.

To Grill

1. Follow manufacturer’s instructions for preparing grill for indirect grilling.
2. Maintain a medium heat setting.
3. Remove meat from wrapper.
4. Wrap Cook’s Corned Beef with juices, fat side up, in foil, adding contents of Cook’s spice packet for extra flavor, if desired.
5. Grill over indirect heat for 2 1/2 to 3 hours until fork tender and an internal temperature of at least 160°F is reached.
6. Remove meat from grill and let cool for 10 minutes before slicing.