How do i know when corned beef is done?

[JEDI]

i'm about to goto the supermarket and buy corned beef.

just put it in a pot of water and boil, right?

How do i know when it's done?

edit:
went to the market.

whats the diff between flat cut and point cut?

which is better? why?

 

[Darkstar757]

boil for like 3 to 4 hours.

 

[Darkstar757]

take that back 2 1/2 to 3 1/2 hours.

 

[MagnusTheBrewer]

Its done when the meat easily separates (usually around 180 F). Low and slow is the way to go. Think crock pot or smoker.

 

[FoBoT]

i assume you mean uncooked, since you are cooking it

http://www.kitchenproject.com/history/CornedBeef.htm

Preparation
Corned beef is made from one of several less-tender cuts of beef like the brisket, rump or round. Therefore, it requires long, moist cooking. Keep food safety in mind when preparing the corned beef. It can be cooked on top of the stove or in the oven, microwave or slow cooker (see information below).

"Fork-tender" is a good indication of doneness, but use a meat thermometer to be sure. Cook until the internal temperature has reached at least 160 degrees F.

Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process. This fixes pigment in the meat and affects the color.

Allow the brisket to stand for about ten minutes after removing from the heat. This will make it easier to slice, and it is best sliced diagonally across the grain of the meat.

Cooking Times


The USDA does not recommend one particular cooking method as best. Following are methods from various sources. The cooking times are based on corned beef that is not frozen at the time of cooking. Whichever method you choose, be sure the beef reaches an internal temperature of at least 160 degrees F to ensure it is safely cooked.

OVEN: Set the oven for 350 degrees F or no lower than 325 degrees F. Place brisket fat-side up. Barely cover the meat with water -- about one inch -- and keep the container covered throughout the cooking time. Allow about one hour per pound.


STOVE TOP: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about one hour per pound. Vegetables may be added during the last 20 to 30 minutes of cooking. Cook to desired tenderness.


SLOW COOKER: If using root vegetables, put them in the bottom of slow cooker. Cut brisket into pieces of like size to ensure thorough cooking. Place brisket on top of vegetables (if using) or in bottom of cooker. Add about 1-1/2 cups of water or enough to cover meat. Cover and cook on high setting for the first hour of cooking. Then cook for 10 to 12 hours on the low setting or 5 to 6 hours on high. Cabbage wedges may be added on top of the brisket during the last three hours of cooking.


MICROWAVE: Calculate cooking time at 20 to 30 minutes per pound. Place brisket in a large casserole dish and add 1-1/2 cups of water. Cover with lid or vented plastic wrap and microwave on medium-low (30 percent power) for half the estimated time. Turn meat over and rotate dish. Microwave on high for remainder of time or until fork tender. Vegetables may be added during the final 30 minutes of cooking.

 

[JEDI]

went to the market.

whats the diff between flat cut and point cut?

which is better? why?

 

[Throckmorton]

Ask the people who work there

 

[I4AT]

I came in here thinking corned beef hash and I was gonna say 3 minutes microwaved.

 

[middlehead]

Originally posted by: JEDI
went to the market.

whats the diff between flat cut and point cut?

which is better? why?

There was a Good Eats rerun on corned beef a day or two ago.

Flat cut is shaped like a square, point cut like a triangle. I don't remember why, but I remember that they recommended using the flat cut brisket for corned beef.