How To Make Corned Beef Tender?

If you’re like me, you love corned beef, but don’t know how to make it tender. If you have a beef brisket in your fridge, here are 3 easy ways to make it tender and delicious.

The Process You Need To Follow

The process of making corned beef is similar to making meatloaf. The first step is to parboil the beef to stop the meat’s enzymes from continuing to work, which is one of the reasons why corned beef is best eaten a few days after it’s cooked. For this, place the steak in a large pot filled with water and bring to a boil. Reduce the heat to low and cook for one hour. Make sure to skim off any scum that rises to the surface. Drain the steak and rinse under cold water. Allow the meat to cool before cutting into steaks.

Best Corned Beef Tender Recipe

I am an Irish fan, though I am not one to go overboard with the corned beef, by any stretch. I mean, a nice corned beef is good, but corned beef and cabbage can be a bit heavy. However, I know that everyone likes it, especially for St. Paddy’s Day. If I am going to serve corned beef, I do not want to fall short. So, I figured I should get some tips on how to make the best corned beef. The first thing to know about corned beef is that it is very simple to make. The key to this recipe is to let the meat sit in the brine for a few hours. This will not only add flavor, but also makes it tender. Next, the best way to add a bit of flavor is to add some spices to the water used to brine the meat. For the spices, I recommend using the following:

How To Make Corned Beef Tender

I find corned beef to be a very delicious and hearty meal that is both comforting and cheap. My family and friends love me because they know they can always find a corned beef tender sandwich on a Sunday. Also, there is nothing better than warming up some of the leftover corned beef for lunch the next day.

Recipe Tips for Making Corned Beef Tender

There is no secret to making corned beef tender, just patience and a recipe. All you need is a well-seasoned brisket, some boiling water and salt. Begin by preheating your oven to 200 ° C. Remove the brisket from the refrigerator about 2 hours before cooking. Place the brisket in a shallow pan and cover with cold water. Boil the water over high heat for 20 minutes. The brisket is now cooked and ready to be seasoned. Remove the brisket from the boiling water. Use a large kitchen towel to blot off as much moisture from the brisket as you can. Next, wash the brisket under cold running water to remove any residual seasoning. Pat dry with paper towels. Combine the salt and other spices in a small bowl. Sprinkle the mixture evenly over the top and bottom of the brisket. Place the brisket back into the oven for 2 hours or until it is done, depending on your preferences. You can also allow the brisket to rest for 30 minutes to an hour after cooking. This will help it tenderize in the oven. Once done, slice the brisket against the grain. Serve the corned beef with a simple horseradish mustard and an extra squeeze of fresh lemon juice.

My Father was making ‘tender’ corned beef for Christmas dinner

We always had to be home for the dinner, so the store-bought version was pretty bland and over-cooked. I am not sure how our Dad came up with this ‘tender’ method, but he always used the oven to cook the meat. The result was delicious and we have been a family of corned beef enthusiasts ever since.