[hlavine]

My family adores corned beef and cabbage dinners and I am making it tonight. I have always boiled the corned beef with the veggies on the stove top and am looking for a different way to shake things up a bit. Any suggestions? Is baking it in the oven as good or better? Thanks muchos!

[allie]

I tried roasting one in the oven and didn't care for it. There was a different texture and it was a bit tougher. I prefer boiling it on the stove top. I like it falling apart. I don't boil it with cabbage or anything just alone since the first time I cooked it, I didn't know it was more traditional with cabbage. lol

[shel]

Braise it in a dutch oven or roasting pan, low and slow.

shel

[Just Jim]

I'm sure you could treat it like pot roast, cook it in a pan with the carrots and potatoes, plenty of liquid.
You'd have to turn it at least once so the top didn't dry out, and you could quickly blanch the cabbage in the cooking liquid for service.

Here at the buffet we used to boil it in the huge steam kettle, but have recently been cooking it in our Alto-shaam's, low heat, long hours, with water in the drip pan for moisture.
Comes out great, especially because we slice it cold and pick it up with the drippings.

[Grumio]

I use a slow cooker, & I cook the veggies separately in the pot likker while the meat rests.

The last few that I've made have been whole tri-tips that I've corned myself (packed in kosher salt & spices, wrapped, & weighted for a week in the fridge, then rinsed & soaked for a day), & they are terrific. If you like corned beef, you should try doing it yourself - it's dead easy.

[AndyG]

from reading this, I'm thinking I might try using a pressure cooker with a minimum of water. Maybe it would turn out moist and with a thicker broth . .

[teamfat]

Roasting it in the oven can work out well, using a low and slow approach. I'm assuming you are talking about the packaged slab you get at the local store, with that little pack of seasonings stuck to it.

As it comes out of the plastic wrapper that cured brisket can be a bit too salty. I take that back - it can be WAY too salty.

If you've got the time and inclination start a day or so before. Remove it from the package and rinse well under cold running water. Put that slab o' beef into a sufficiently large container and cover with cold water, stash it in the fridge. Every 6, 8, 10 hours or so drain off the water, refill and stick back in the fridge. These changes of the water bath should help draw out the excess salt from the corning process. Consider keeping one of those water changes on hand to boil up your carrots, cabbage, potatoes, leek and cauliflower mix or whatever veggie you wish to serve with the beef.

Drain the corned beef, put into an oven proof pot. Sprinkle those seasoning bits from the packet on the meat. Put a lid on that pot and stick it into a 250 degree oven for 5 - 6 hours until tender.

I like mine with some good kick-*** horseradish & mustard type sauce on the side.

mjb.