Corned beef brisket is a delicious cut of meat that is popular to serve for holidays like St. Patrick’s Day or just for a hearty family dinner When cooking a 4 pound corned beef brisket, there are a few things to keep in mind to ensure it turns out juicy, flavorful and tender
Choosing the Right Cut
When selecting your brisket opt for a flat cut rather than a point cut. The flat cut tends to have less fat and cooks more evenly. You want to look for a brisket that has good marbling throughout for the best texture and moisture after cooking.
Prepare the Brisket
Take the brisket out of the packaging and rinse it under cool water to remove some of the excess saltiness from the curing brine. Pat it dry. Place it fat side up on a rack in a roasting pan.
Season the Meat
Most briskets come with a packet of seasoning. Sprinkle this all over the brisket along with some fresh cracked black pepper to add flavor. The seasoning often contains spices like mustard seed, bay leaves and red pepper flakes.
Determine Cook Time
A general rule of thumb when oven roasting brisket is to allow 1 hour of cook time per pound. Since you have a 4 pound brisket, you will want to allot about 4 hours for cooking.
Cover and Cook
Preheat your oven to 325°F. Place the brisket in the oven and cover tightly with foil. This allows the meat to braise and tenderize in its own juices. Cook covered for about 3 hours.
Uncover and Finish
After 3 hours, remove the foil and allow the brisket to cook uncovered for the final hour. This helps render excess fat and gives the exterior a nice caramelized crust.
Check for Doneness
An instant read thermometer inserted into the thickest part of the brisket should register 205°F when done. The meat should shred easily when poked with a fork. If not, cover and continue cooking until fully tenderized.
Let It Rest
Once the brisket reaches the proper internal temp, remove it from the oven and allow it to rest for 15-30 minutes. This allows the juices to redistribute through the meat before slicing.
Slice and Serve
To slice the brisket, place it on a cutting board and cut across the grain in thin slices. This gives you those perfect melt-in-your-mouth pieces of corned beef!
Serve warm with sides like cabbage, potatoes or carrots. Enjoy this tender and flavorful home cooked corned beef brisket.
Cooking Methods for Corned Beef Brisket
While oven roasting is a foolproof way to cook corned beef brisket, there are various other methods you can try as well:
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Slow Cooker: Simply place brisket and seasonings in a slow cooker with some beef broth or water. Cook on low heat for about 1 hour per pound.
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Stovetop: Bring brisket, seasonings and enough water to cover to a boil in a pot. Reduce to a simmer and cook for several hours until fork tender.
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Pressure Cooker: Cook brisket with seasonings and liquid on high pressure for 90 minutes. Quicker than other methods.
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Sous Vide: Vacuum seal seasoned brisket in a bag and cook submerged in water at 145°F for 36-60 hours depending on thickness. Very hands off.
Tips for Perfect Results
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Choose a high quality flat cut brisket with good marbling.
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Rinse brisket before cooking to reduce saltiness.
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Cook at 325°F covered then uncovered to braise and caramelize.
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Allow 1 hour per pound of meat. A 4 pound brisket needs 4 hours.
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Use an instant read thermometer to test for 205°F doneness.
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Let rest before slicing to allow juices to redistribute.
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Cut across the grain for tender slices.
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Serve warm with traditional sides like cabbage and potatoes.
Frequently Asked Questions
How long should you boil a 4 pound corned beef brisket?
For a 4 pound brisket, boiling time can vary from 2 1/2 to 4 hours depending on thickness. Bring the brisket to a boil then reduce heat and simmer until fork tender.
What is the best way to cook a corned beef brisket?
The most popular cooking methods are oven roasting, stovetop boiling, pressure cooking, slow cooking or sous vide. All produce delicious results. Oven roasting gives a nice caramelized crust.
What temperature should corned beef brisket reach when done?
An internal temperature of 205°F indicates the brisket is fully cooked and tender. Use an instant read meat thermometer to check.
Should you cook corned beef brisket fat side up or down?
It is best to place the brisket fat side up in the cooking vessel. This allows the fat to render and baste the meat as it cooks.
Can you cook more than one brisket at a time?
Yes, you can roast multiple briskets at once as long as they are not overlapping. Be aware it may increase cook time slightly. Rotate pans if needed for even cooking.
With the right cut of meat, proper technique and some patience, you can make an incredibly delicious 4 pound corned beef brisket right at home. Enjoy this classic cut of meat on St. Patrick’s Day or any time of year for amazing flavor.
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Step 1: Toast the Pickling corned beef seasonings
You can certainly skip this step and use store-bought pickling spices, however, for the best corned beef recipe, I highly recommend this custom blend. Regardless of what you use, you’ll first want to toast the spices in a skillet. Toast them just until fragrant. Once they’ve been toasted, crush them using a mortar and pestle or use the back of a spoon, meat mallet or side of a can.
How to slice corned beef brisket across the grain
It is very important to slice corned beef brisket across the grain or it will taste chewy and rubbery. You can see the “grain” running through the meat in one direction. The grain is essentially the muscle fibers bundled together running through the meat. You want to cut perpendicular to the muscle fibers so they become as short as possible. You can a have melt in your mouth corned beef but if you cut it parallel to the grain you will end up with long muscle fibers AKA chewy, rubbery tough meat. So, cut AGAINST the grain!