How long do you cook point cut corned beef?

Q: Is point cut corned beef tough?

Its a tough cut of meat that benefits from a lengthy cook time. For stovetop cooking, plan on at least three hours for a three-pound corned beef, or eight to 10 hours for a three- to four-pound cut thats prepared on low in the slow cooker.

Butcher's Tip

Best cuts for slow-cooking corned beef

Corned brisket
Corned silverside
Corned girello /eye of silverside

Five easy steps to divine corned beef

Step 1 Rinse beef in cold water to remove surface brine. Place into a heavy-based pot and cover with cold water.

Table of Contents Show

Butcher's Tip
Best cuts for slow-cooking corned beef
Five easy steps to divine corned beef
How to carve corned beef
Need more help?
How to carve beef
Find corned beef recipes
What is corned beef?
How to cook corned beef in the oven:
How long to cook corned beef in the oven?
I love to have oven baked corned beef and cabbage!
Reader Interactions
How long should you cook corned beef?
Is it better to cook corned beef on high or low?
How do you cook corned beef so it's tender?
How long does it take to cook a 10 pound corned beef?
Is point cut corned beef tough?
What is the best temperature to cook corned beef?

Step 2 Bring pot to boil, remove grey foam that rises to the surface, then reduce heat to a low simmer.

Step 3 Add aromatics such as a bay leaf, brown sugar, onion and cloves. Then add chunks of carrot, celery and onion to flavour the beef delicately.

Step 4 Adjust heat and maintain a simmer so small bubbles occasionally rise to the surface throughout the cooking time. Allow 25–30 minutes for each 500 g of beef.

Step 5 A fork should easily penetrate the centre of the meat when ready. Once cooked, remove pot from heat and leave beef to rest in the cooling liquid.

Chef's Tip

Most supermarkets sell corned beef with brining liquid in vacuum-sealed bags. Rinsing your cut before cooking avoids an overly salty taste.
You can also draw out excess salt by soaking corned beef in a bowl of cold water overnight.
Keep the cooking temperature at simmering point. Boiling makes it dry and stringy, and you don't want that!
To serve corned beef cold, cook as per easy steps above. Once steam from the liquid evaporates, place beef on a plate, cover with foil or plastic wrap and refrigerate immediately. Don't cool it completely on the kitchen bench.

How to carve corned beef

Place beef fat side up on the carving board, with the tip to the right of the carver.
Begin at the tip, slicing across the grain.
As the grain changes, turn beef so that you're always cutting across the grain for maximum tenderness.

Need more help?

How to carve beef

Find corned beef recipes

If you are looking for the best, easiest way to make baked corned beef, you have come to the right place. For years I couldn't figure out how to make corned beef just the way I liked it to taste, but as it turns out, it's really simple: I now know how to cook corned beef in the oven!

Before we get into all the specifics of how to cook corned beef in the oven, let's start with the basics:

What is corned beef?

At the most basic, corned beef is a piece of beef brisket that has been cured in rock ( "corn" ) salt and usually something else that you don't really want to know about, like delicious, delicious nitrates and nitrites.

Look, in seriousness, I don't love nitrates and nitrites either, but once a year ... well I make an exception.

Because corned beef is delicious.

Corned Beef with Mustard and Seasoning

Now that you know what corned beef is, let's move on to the how of it all. If you'd rather watch how it's done, check out this video:

How to cook corned beef in the oven:

Rinse the corned beef off with water and pat dry
Rub the corned beef in your favorite mustard ( dijon for me )
Sprinkle whatever magic seasoning was provided to you in the package of corned beef on the top ( fat side up )
Wrap tightly in foil and place on an ovenproof pan with high sides so the moisture released during cooking doesn't overflow
BAKE!

How long to cook corned beef in the oven?

The time to bake corned beef in the oven until it is tender, juicy, but still sliceable, is really simple to remember! Bake it for one hour per pound, and if your corned beef isn't a "perfect", even weight, round up to the quarter pound for times. For instance, a 2.65 lb corned beef should cook for the same time as a 2.75 lb corned beef: 2 hours and 45 minutes.

Here's some common times to spare you any math:

1 lb corned beef : bake 1 hour
2 lb corned beef: bake 2 hours
2.25 lb corned beef: bake 2 hours 15 minutes
2.5 lb corned beef: bake 2 hours 30 minutes
2.75 lb corned beef: bake 2 hours 45 minutes
3 lb corned beef: bake 3 hours
3.5 lb corned beef: bake 3 hours 30 minutes
... you get the idea!

Don't forget, once you take the corned beef out of the oven, it needs to REST before you slice into it, otherwise it will end up dry.

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I love to have oven baked corned beef and cabbage!

So make sure to make some sautéed cabbage to go with your corned beef. It's a great vegetable side dish for St Patrick's Day!

1 package corned beef seasoning packet included
¼ cup dijon mustard
1 sheet foil heavy duty preferred

Preheat the oven to 350 degrees F and place a large piece of aluminum foil in an oven-proof dish with high sides like a Pyrex dish.
Remove the corned beef from the package. Set the spice packet aside. Throw out any other packaging. Rinse the corned beef with cold water, pat dry, and set it on the foil in the dish, with the fatty side on the top.
Rub ¼ cup of mustard all over the corned beef ( top, bottoms, sides )
Open the seasoning packet, and sprinkle the seasoning on top of the mustard-rubbed corned beef. The seasoning only needs to go on the top of the meat, not all over.
Tightly wrap the corned beef with the foil it's resting on. Place pan with the foil wrapped corned beef into the oven. Bake for 1 hour per pound of corned beef.
Once the beef has cooked, remove it from the oven and open the foil.
Optional: Broil the corned beef for 5 minutes, or until the top begins to crisp.
After all cooking ( broiling or not ) has completed, let the corned beef rest for 10 minutes before transferring it to a cutting board. Slice the meat against the grain and serve with sautéed cabbage.

Nutrition Facts

Baked Corned Beef in the Oven

Amount Per Serving (3 oz)

Calories 213

* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

How long should you cook corned beef?

For a two to three-pound corned beef brisket, cook for 2 1/2 to 3 hours. For a three to five-pound corned beef brisket, cook for 3 to 3 1/2 hours. STOVE: 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 1 hour per pound.

Is it better to cook corned beef on high or low?

Cooking Over a High Temperature When cooked on high for too long, corned beef is likely to turn out tough and chewy rather than soft and tender. Instead: Regardless of the cooking method, corned beef is best cooked over low heat.

How do you cook corned beef so it's tender?

Directions.

Preheat the oven to 325 degrees F (165 degrees C)..

Pour beer into a roasting pan. ... .

Bake in the preheated oven for 1 hour..

Scatter carrots around corned beef; roast for about 1 1/2 hours more..

Distribute red potatoes around meat; roast until corned beef and vegetables are tender, about 40 minutes more..

How long does it take to cook a 10 pound corned beef?

It is recommended to cook corned beef for 50 minutes per pound. It may take 2-10 hours to cook corned beef depending on the cooking method you choose as well as the size of the cut. A pressure cooker will be the quickest way to cook your brined brisket.

Is point cut corned beef tough?

It's a tough cut of meat that benefits from a lengthy cook time. For stovetop cooking, plan on at least three hours for a three-pound corned beef, or eight to 10 hours for a three- to four-pound cut that's prepared on low in the slow cooker.

What is the best temperature to cook corned beef?

For food safety and tenderness, cook to internal temperature of 160°F; for optimal tenderness cook to 190°F internal. Allow the meat to rest for 20 to 30 minutes. Slice across the grain into 1/4-inch slices with a sharp knife and serve.