Double Cooked Corned Beef Recipe
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Category: |
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Ingredients: |
Ingredients: Corned Beef Brisket (I’ve used points and/or flat cuts - whichever is on sale)
Brown Sugar
Maple syrup
Red Potatoes
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Directions: |
Directions:Place corned beef and seasoning packets (generally included with meat) in a pot with water and bring to a boil. Cooking time varies depending on how many lbs you’ve purchased and how many people you’re cooking for. Make sure to bring it to at least 145° internal temperature for food safety purposes.
The trick here is timing. You’ll want to remove the briskets from the boiling water with tongs BEFORE the meat is too tender. Reserve the water as you’ll be boiling your spuds in the liquids.
Cut the potatoes into quarters, carefully drop into the pot of reserved water and return to a boil. This will help your spuds take on a wonderful corned beef flavor. Cook for about 10 minutes or until fork tender.
While potatoes are cooking, place the meat on a large cutting board, carve off any of the fat. Slice against the grain into ½” slabs and arrange on a baking sheet (see note). In a bowl combine brown sugar, maple syrup and a bit of your boiling liquids to make enough sauce for your meat. Brush each slab of meat with the sauce and place under a high heat broiler for 5 minutes. Keep an eye on it as you can overcook at this step.
Drain potatoes and roughly mash. Add butter and milk if you wish, but no salt or pepper. Warm any extra maple sauce and serve to drizzle on top of corned beef and potatoes. |
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Personal
Notes: |
Personal
Notes: Notes: Generally I make this for a crowd using 3-5 briskets and up to 5 lbs of potatoes. If you’re using one brisket then 1 lb of potatoes should do, and start the sauce with a ½ C of brown sugar ¼ C of maple syrup, adding enough cooking liquid to get it to a glaze-consistency.
This recipe is messy, I’ve found using disposable trays for the second cooking is key for speedy clean up. The double cook method is something my family has done for years. Done correctly, the second cooking/glazing of the corned beef provides a wonderful sweetness to go with the saltiness of the beef.
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