Return to the Recipe Exchange Forum | Post a Follow-Up

RECIPE: Corned Beef cooked in roaster?

Posted by artemis_mo (My Page) on
Wed, Mar 11, 09 at 14:24

I'm fixing 6 flat cut corned beef roasts for work. I'm thinking I will cover the meat with beef broth/beer/water. Add onion and extra spices. Bring to a boil. Lower the heat to a simmer, cover and cook till tender.
Does this sound right? Has anyone out there cooked this many roasts at once in their roaster? I have a large Nesco roaster. Suggestions or tips are appreciated.

Follow-Up Postings:

RE: RECIPE: Corned Beef cooked in roaster?

Yep....that ought to do it
Just don't boil hard, slow simmer does it....ought to take about 2 12/ hours...or a little more.
Linda C

RE: RECIPE: Corned Beef cooked in roaster?

This may not be quite what you're looking for, but it's worth preparing if you love corned beef. This recipe is from the cook book "Come On In", from the Jr. League of Jackson, MS. It really is wonderful!

1 Corned Beef Brisket (3-4lbs.)
1/4 cup Peppercorns
2 Cloves minced garlic ( I use minced garlic in a jar)
1/4 cup whole cloves
2 TABS. Vegetable Oil
4 TABS. Light Brown Sugar
3 TABS. Vinegar
3 TABS. Dry Mustard

Place brisket in a pot with water to cover. Add the seasonings, bring to a boil, then lower heat and simmer until very tender, about 1 to 1 1/2 hrs.

We eat this with cabbage (of course), then refrigerate the remaining corned beef for Reuben sandwiches. (one of my favorites!) Hope you'll give this a try!


RE: RECIPE: Corned Beef cooked in roaster?

I like to add 1 Tb. of mixed pickling spices when I cook store bought corned beef. Seem there's never enough spice in that little packet they include. Also, cook it low and slow.

RE: RECIPE: Corned Beef cooked in roaster?

Thanks everyone. I will take the advice...low and slow. I think with that much meat, 6 briskets, it could take as long as 3-4 hours. I may use a large dutch oven on top of the stove for a couple of the briskets. I think trying to cram them all in the Nesco may not work. I'm planning on refrigerating the meat and slicing it the next day. I'll take it to work in several zip locks, and then reheat in the nesco with some of the cooking broth doused on top to moisten. I will cook some small new potatoes in the broth in a crock pot and ditto with some cabbage.
Every year I organize a Green Food Day on St. Pat's. It is fun. People bring in all kinds of cakes, cookies, dips, and veggies.
Donna, your recipe sounds good. I will try that one for my family.

 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!

Return to the Recipe Exchange Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.

Learn more about in-text links on this page here