From all of us at the Goose, happy St. Patrick's Day!
Scroll down for cooking instructions for our RAW corned beef and reheating instructions for our COOKED corned beef.
RAW Corned Beef
Your beef brisket is corned and fully flavored but must be cooked prior to service.
1. Store your corned beef in the fridge.
2. Take the brisket out of its package. Put in a large pan and cover with water or a mixture of water + light beef stock or beer or both. Empty the contents of the spice packet into the cooking liquid.
3. Bring the liquid barely to a boil then immediately reduce heat and gently simmer, estimating about 45-50 minutes per pound.
4. Keep the pot covered while simmering the corned beef but check every now and then to ensure that the cooking liquid covers the brisket. Add more cooking liquid if needed.
5. Optional: add any vegetables you'd like (potatoes, cabbage, carrots, etc.) during the last 20-40 minutes of cooking. Cook them to desired tenderness.
6. When the brisket has reached an internal temperature of 160F, remove it from the cooking liquid and let rest for about 10 minutes loosely covered with tin foil. Remove foil, slice and serve.
COOKED Corned Beef
Your corned beef is fully cooked. It should be stored in the fridge but can be served cold, at room temp, or hot. Here's how we recommend warming it up...
1. Remove your corned beef brisket from its package and let rest at room temp for about 30-60 minutes.
2. Put in a large pan and cover with water or a mixture of water + light beef stock or beer or both.
3. Bring the liquid barely to a boil then immediately reduce heat and gently simmer, estimating about 7-10 minutes per pound. (The time it takes to fully warm your corned beef depends on how cold it was going into the pan.)
4.When the brisket has reached an internal temperature of about 140F-145F, remove it from the cooking liquid and let rest for about 10 minutes loosely covered with tin foil. Remove foil, slice and serve.