We sell Corned Beef slices, which are ready for your sandwich and great to take on the go. We also offer our Corned Beef in whole pieces, which you can steam gently, with vegetables if you like, and serve as a main course.
Our Corned Beef is fully cooked and seasoned, so you don’t need to boil it submerged in water with extra spices as some recipes suggest. However, steaming or braising it for 1-3 hours will help the meat to become tender and delicious.
Steam on the Stove Top:
If you have a fleishig steamer, use it. If not, crumple several wads of aluminum foil to fill the bottom of a pan large enough to hold the corned beef. Add water up to just below the top of the foil, so that the corned beef is still above the water. Cover pot, bring to a boil, then reduce heat and simmer 1-3 hours, until meat is tender. Check to make sure water doesn’t all evaporate if your lid doesn’t seal firmly.
Braise in the Oven, with vegetables:
Put Corned Beef in a large Dutch Oven or baking dish with a lid (if you don’t have one, you can use tin foil to seal tightly). Add water to fill up to about a third of the way up the roast. Cover tightly, and braise at 200F 1-3 hours. After about one hour, add wedges of onions, cabbage and chunks of carrot; cover and return to oven. Cook until vegetables and meat are tender, about 1-1.5 more hours.