Making Corned Beef for Beginners: Jane's Questions Answered!

[janezapchef]

Has anyone tried this? Would it work in the microwave? I am a complete novice at the corned beef thing -- I just buy it already done, heated and everything, never made it. So, the more details the better here! I like to offer the Reuben Ring close to St. Patrick's Day, but I still want to feature the DCB.
Thanks,
Jane

 

[PamperedSheep]

holding for an answer.....

 

[letscook04]

I personally would not cook corn beef in the micro. :yuck: It would come out tough. Corn beef needs to cook for several hours.

 

[janezapchef]

So does pretty much everything you make in the dcb in the microwave though, that's why I'm wondering about it.

 

[KellyTheChef]

corned beef (and say...a pork roast or pot roast) are items that benefit from a "low and slow" type of cooking...250 to 300 degrees all day long to break down the tough portions and allow the entire thing to get fall apart tender. I don't think that you are gonna get that in our DCB in the microwave. I would do it in the DCB in a low oven.

(Chicken, pork tenderloin, etc.) all cook relatively quickly in comparison, so I think that's why they lend themselves well to microwave cooking and the stone helps to hold in the moisture so they don't get tough.

For recipes on a low and slow corned beef, check out this website: All recipes – complete resource for recipes and cooking tips It's my "go to" site for recipes...just look for a recipe with LOTS of positive reviews!

 

[KellyTheChef]

Yep! Here is one that calls for 300 degrees for 6 hours...
Corned Beef Roast - Allrecipes

 

[janezapchef]

Thanks for the input!

I guess I was just thinking it might work because I've seen recipes on here for pot roast done in the DCB in the microwave.

 

[KellyTheChef]

Jane...I may be wrong, but that's my educated guess. Maybe someone on here has actually tried it and can let us know how it turned out.

 

[janezapchef]

I think you are probably right, but I just thought I'd ask. I never thought I'd see the day that I could cook a whole chicken in the microwave and it would taste like I roasted it for hours either, so, I thought maybe...

 

[KellyTheChef]

I know what you mean, Jane. I remember the first time I heard about the chicken in the micro, I thought "YUCK". I never thought it would be so moist that it would fall off the bone. So maybe you are right!

Maybe if no one has actually tried it, you could try it out with just a small piece of your corned beef to see how it turns out. That way, if it doesn't work, you can still cook the rest of it in a slow oven.

 

[janezapchef]

Yeah, that's pretty much my plan, but I thought I'd check here first.

 

[Grandmarita]

Please be sure and post the results of your experiment. It sure would be a time saver if it could be done in the DCB, with onions, carrots, and cabbage. Add a cup of water and your seasoning packet that comes with the corned beef. I find that the round is more tender. If it does not have a spice packet you can use a few bay leaves and peppercorns, or use our pepper grinder over the surface. If you want a good Irish Soda bread recipe, I can attach one to go with your corned beef.

 

[Ginger428]

I have tried it, but let me start by saying that I always cook my Corned Beef in the oven. I fill the pan half way with water & cover tightly & let it cook for hours. So I was curious to see if it would work. I started off by checking it every 10 minutes. Well It still took over an hour & it was just not the same.....HTH

 

[janezapchef]

I have tried it, but let me start by saying that I always cook my Corned Beef in the oven. I fill the pan half way with water & cover tightly & let it cook for hours. So I was curious to see if it would work. I started off by checking it every 10 minutes. Well It still took over an hour & it was just not the same.....HTH

Thanks! That's exactly what I was wondering and hoping to find out here! I was just wishing it would work.

 

[Ginger428]

Thanks! That's exactly what I was wondering and hoping to find out here! I was just wishing it would work.

It was really weird!! When I first take it out of the oven, I let it cool down completely before cutting it or it will just shred. Did the same thing after the microwave & it was hard as a rock!!

 

[KellyCooks]

I made my corned beef in the DCB last night. I sprinkled it with the spice packet, pressed 3 cloves of garlic over it, then added water. I cooked it at 350 F for about 3 hours. I didn't think there was enough room for the veggies, so after it was done, I removed the meat and poured the juices into my 4-quart SS pot. I added little potatoes and let them cook for a few minutes. Then I added baby carrots and cabbage wedges on top and boiled it until the cabbage was tender. It was all delicious.

Kelly