Nations Best® Corned Beef Basic Instructions
SUGGESTION
The classic accompaniment of tender, boiled potatoes simply-dressed in melted butter, parsley or chives and a light sprinkling of salt is made even more savory when cooked in the water used to simmer the Nations Best® Corned Beef. Serve with braised cabbage and some assorted mustards for a traditional combo.
NOTE: The USDA recommends cooking corned beef until it reaches an internal temperature of 160 degrees F°
Meat Suggestions
Stove Top
Place the Nations Best® Corned Beef, fat-side up, in a large heavy pot. Cover it with cold water. Bring to a boil, reduce the heat, and simmer until very tender, about 1 hour per pound. Vegetables may be added during the last 20 to 30 minutes.
Oven
Preheat the oven to 325-350 degrees F. Place brisket, fat-side up, in a baking dish. Add water to the dish so that it barely covers the meat. Bake, covered, until very tender, about 1 hour per pound.
Slow Cooker (i.e. Crock Pot)
If using root vegetables, place them in the bottom of the slow cooker. Place the Nations Best® Corned Beef on top of the vegetables (if using), or in the bottom of the slow cooker. Add cold water to cover the meat. Cover. Cook on high for 6 to 7 hours or, cook on high for 1 hour, reduce the heat to low and cook for 10 to 12 hours.
Microwave:
Calculate cooking time at 20 to 30 minutes per pound. Place the corned beef in a microwave-safe dish to fit and add 1 1/2 cups water. Cover and cook on medium-low for half of the estimated time. Turn the meat over and rotate the dish. Cook on high for the remainder of the cooking time, or until very tender. Vegetables may be added during the last 30 minutes of cooking time.
