DH's Irish family boils the meat with the spices for a full 3 hours. Then they use the same water to boil cabbage and potatoes to make a mashed potato dish call colcannon. It's so good, but I recommend you strain out the spices before reusing the water.

Anonymous wrote:

Anonymous wrote:I generally rinse the meat and cook it in plain water without the packet of spices. The flavor is milder that way, but still a nice corned beef flavor.

+1 DH doesn't rinse it, and it's salty. I asked him to rinse it, but he won't.

Note that Martha uses 4-6 cups of water to nearly cover the meat. You people are not using enough water and that is why your corned beef is so salty. Whether you use a slow cooker or a stock pot, you need to cover it with water. None of this "half an inch" stuff.

Anonymous wrote:I generally rinse the meat and cook it in plain water without the packet of spices. The flavor is milder that way, but still a nice corned beef flavor.

+1 DH doesn't rinse it, and it's salty. I asked him to rinse it, but he won't.

Too late to start today but corned beef is the one thing I make in the slow cooker.

https://www.marthastewart.com/891899/slow-cooker-corned-beef-and-cabbage

Anonymous wrote:Easiest methid: Put it in the slow cooker fat side up with the spices on you and about 1/2 cup of water. Do not rise off the spices. About 4 hours on high.

If you use a slow cooker, make sure the meat is covered with water. Otherwise, it will be unbearably salty. Learn from my mistake. You need plenty of water to pull the salt out of the meat.

Put the brisket in a large pot and cover with water and the seasoning packet. Simmer until you can push a fork all the way through it. It takes about 3 hours. Continue to add hot water to the pot when the water level to keep the meat covered.

I generally rinse the meat and cook it in plain water without the packet of spices. The flavor is milder that way, but still a nice corned beef flavor.

Instruction is on the package. Is this your first time with corn beef?

Anonymous wrote:Dump out most of the brine but add some to pot with water to cover and bring to a boil then knock down to a simmer. Skim anything that comes to the top and add a can of Guinness and the spices. Simmer for a few hours.

The brine and spices are all together, and I don’t see a separate spice packet. The meat is packed already sitting in what looks like spiced briny water.

Corned beef is supposed to be salty -- it gets its name from the large "corns" or chunks of salt used in preservation.

Put the meat and liquid/spices in a dutch oven, adding water if necessary to come about halfway up the meat.

Dump out most of the brine but add some to pot with water to cover and bring to a boil then knock down to a simmer. Skim anything that comes to the top and add a can of Guinness and the spices. Simmer for a few hours.

Easiest methid: Put it in the slow cooker fat side up with the spices on you and about 1/2 cup of water. Do not rise off the spices. About 4 hours on high.

Anonymous wrote:Is this corned beef? Dump out the brine and boil in heavy pot (Dutch oven) with 1/2 inch water or beer, while the spices are sprinkled on top of the fatty side (facing up). Simmer with the lid on. The time depends on the size of the pieces. I'd say about 2 hours but really until "fork tender."

I like to finish it off by broiling in the oven for 5-10 minutes just to crisp up the fatty side.

Sorry yes it’s corned beef! The liquid and all the spices look like they are all together with the meat in it though. Should I try to strain and rinse, and put the meat and the chunkier spices in with water in a pot? I feel like if I dump all of this in it will be salty, but without the spices in the pot during simmering wont it have less flavor?

Sorry I know I am probably overthinking, but first time making corned beef and DH is part Irish and very excited.

Is this corned beef? Dump out the brine and boil in heavy pot (Dutch oven) with 1/2 inch water or beer, while the spices are sprinkled on top of the fatty side (facing up). Simmer with the lid on. The time depends on the size of the pieces. I'd say about 2 hours but really until "fork tender."

I like to finish it off by broiling in the oven for 5-10 minutes just to crisp up the fatty side.

I bought three bags. Each has a 1-1.35 lb piece of brisket in what looks like brine and spices like mustard seed. Am I supposed to just dump all in pot and cook, or should I rinse and strain this stuff and just cook in plain water? I don’t want it to be too salty. Any experience with how long to cook on stovetop in a regular stock pot?