RAW Corned Beef
Your beef brisket is corned and fully flavored but must be cooked prior to service. Here's how we recommend cooking it...
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. (If you don’t see a spice packet, then we’ve already blended it into your brisket package for you. Hurrah!)
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.
