Here are Chef Kevin’s step by step instructions for preparing corned beef in an electric roaster for John from LaGrange.

Electric Roaster Corned Beef
Your electric roaster is a great idea for preparing your corned beef, especially if you don’t have a large roasting pan for your oven. A roaster oven cooks at approximately the same temperature and in the same time as a conventional oven. Generally, corned beef is best when cooking slowly and with some moisture, more or less braising. You’ll want to limit the number of times you open your roaster because heat will quickly escape. You’ll want to cook the corned beef brisket at 350 degrees and your large roast will take 5 hours. The cook time for the brisket will depend on your roaster and how often you open the door/lid. The corned beef is finished when it reaches an internal temperature, measured with a meat thermometer, of at least 145 degrees minimum but it will taste best when 160 degrees and fork-tender. The brisket is fork-tender when a two pronged fork can separate the meat. Test meat using the thermometer and ‘if the beef is still pink, that’s OK since that’s typically the case with this brined meat.

Getting Ready
Trim away any big chunks or thick fat but still leave some on. Rinse brisket and dry. Rub brisket with some ground, dried herbs such as coriander, black peppercorns, paprika, mustard seeds or dried mustard, and fresh garlic. Bring roast to room temperature. Preheat roaster oven if it’s recommended by manufacturer (usually the case) for 15-20 minutes.

Braising Liquid
Place your brisket, fat side up, on two overlapping sheets of aluminum foil. Place in roaster pan, then add enough liquid to cover 3/4-1 inch of the way up the roast, probably about 2 cups should do it. For your liquid, use water, apple cider, apple juice, water with cider vinegar, wine, etc.; it really depends on what you like. Definitely add some orange peels (white pith removed), whole cloves, and 2-3 whole bay leaves. Wrap roast by folding top edges together (so you can peak inside to see the roast easily).

Adding Vegetables
After 4 hours or when you test your brisket and it’s reached around 140 degrees, drain most of the liquid into a pan. Take out the meat (you’ll probably need to use gloves for such a big roast) and set aside. Place small or quartered potatoes, large-dice carrots, small or diced onions, diced turnips, and of course, cabbage wedges on the aluminum foil. Put the corned beef on top of the vegetables and return all back to oven for 1 hour.

Serving Ideas

The Heart of New England’s Horseradish Cream
Mix together…..3/4 cup sour cream, regular or low fat, 1/4 cup prepared horseradish, 3 scallions, thinly sliced, 2 teaspoons grainy mustard.

Mustard Tasting
Another serving option is a selection of mustards, sort of a mustard tasting. Get some brown mustard, honey mustard, dijon,
cajun, whatever, and then add a taste of a different mustard with each bite of brisket.

Freezing
You can freeze your corned beef for up to 3 months. Best practice is to let the brisket sit for about ten minutes and slice the whole roast. Then immediately wrap and store in portion sizes that will work best for you. Wrap each portion first in plastic wrap, and then cover in aluminum foil (so you’ll have the right size aluminum foil ready to go for reheating!) and then place in a freezer bag. Store the juices in smaller freezer bags for using later. Defrost in the refrigerator then place your corned beef packets over simmering water in a steamer or double broiler to reheat.

- Chef Kevin Weeks, for ChefsLine
see Chef Kevin’s newly designed cooking blog at Seriously Good

Call us for our Chefs’ Leftover Dish Ideas:
If you’d like some great leftover corned beef dish ideas, feel free to call ChefsLine and talk with our chefs. We’ll all be doing something interesting on Sunday, I’m sure! Call 1-800-977-1224 - your first call is free.