When cooking corned beef, there are a few things to avoid in order to ensure the best results. Here are some tips on what not to do when cooking corned beef:
1. Do not skip the soaking step: Corned beef is typically cured in a brine solution, which can be quite salty. To remove some of the excess salt, it is important to soak the corned beef in cold water for a few hours or overnight before cooking. This will help to tenderize the meat and prevent it from becoming overly salty.
2. Do not overcook the corned beef: Corned beef can become tough and dry if it is cooked for too long. It is important to cook the meat gently and for the appropriate amount of time. The cooking time will vary depending on the size of the brisket, so it is best to follow a recipe or cooking guidelines. Generally, a two to three-pound brisket will need to cook for 2 1/2 to 3 hours, while a three to five-pound brisket will require 3 to 3 1/2 hours.
3. Do not cook the corned beef at a high temperature: Corned beef should be cooked at a low, gentle simmer rather than a rapid boil. Cooking the beef at a high temperature can cause it to become tough and chewy. It is best to bring the water to a boil and then reduce the heat to a simmer.
4. Do not remove the fat from the brisket before cooking: The fat on the brisket helps to keep the meat moist and flavorful during cooking. It is best to leave the fat intact and trim it off after cooking, if desired. Removing the fat before cooking can result in a drier and less flavorful final dish.
5. Do not forget to add flavorings: While corned beef is already seasoned with spices, adding additional flavorings can enhance the taste of the meat. Common additions include onions, garlic, bay leaves, and peppercorns. These ingredients can be added to the cooking water to infuse the meat with extra flavor.
6. Do not rush the resting time: After the corned beef is cooked, it is important to allow it to rest before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful end result. It is best to let the corned beef rest for at least 10 to 15 minutes before slicing.
In summary, to cook the perfect corned beef, avoid skipping the soaking step, overcooking the meat, cooking at a high temperature, removing the fat before cooking, forgetting to add flavorings, and rushing the resting time. By following these tips, you can ensure a tender, flavorful corned beef dish every time.