With St. Patrick’s Day right around the corner, it’s easy to make corned beef brisket right in the bag.
Chef Ryan Norman walks us through the different ways to cook corned beef in the Cook & Hold oven.
Cook overnight to save labor. Because the oven automatically switches from cooking to holding, you can place the brisket in the oven the night before and return the next day to the corned beef ready to go.
Use the leftovers to create sandwiches or stews.
Corned Beef Brisket
Cook temperature: 250 degrees Fahrenheit
Hold temperature: 160 degrees Fahrenheit
Leave the brisket right in the bag. If cooking only one brisket, place on the center rack. Turn both vents on the door so that they are half open.
After preheating the oven to 250 degrees Fahrenheit, you can place the brisket in the oven. Set your cooking time for 20 minutes per pound of brisket. If you are cooking additional roasts, add 30 minutes to the timer for each additional roast.
The oven will automatically switch from cooking to holding, naturally tenderizing your corned beef. While Chef Ryan suggests that you cook your corned beef over night to save labor, the corned beef needs to be held for at least four hours before service.