We tested two different methods for preparing corned beef brisket. One resulted in perfect shredding. On the other hand, the other was ideal for slicing. Typically, when you order a corned beef sandwich or a grilled Reuben, you’ll find that the beef is either shredded or sliced. We tested to determine the ideal settings for both.
The recipe is straightforward. We used pickling spice and water to brine two briskets for several hours. Next, we cooked them in the brine.
The ideal shredding brisket was cooked in a CVap Cook and Hold Oven at 190°F Vapor/230°F Air for 11 hours.
On the other hand, the best slicing brisket was cooked in a CVap Cook and Hold Oven at 135°F Vapor/140°F Air overnight.
Both results had phenomenal flavor and tenderness. So it really came down to personal preference, whether you wanted it shredded or sliced.
Speaking of how to serve it…
You can enjoy corned beef year-round! Take a departure from the traditional Reuben or corned beef sandwich by trying a couple of alternative combinations:
- With kimchi, and mayo mixed with Sriracha or your favorite chili paste, served on rye bread (based on a recipe by Chef Camille Parker, Le Cordon Bleu.
- Add horseradish slaw with Fuji apples, and smoked gouda served with dijon mustard on marbled rye bread (based on a recipe by Chef Camille Parker, Le Cordon Bleu.
- With Havarti, dijon mustard, and sautéed or grilled onions, piled on pumpernickel rye bread and finished on a panini grill.
Keep in mind there are more ways to serve corned beef than between two slices of bread:
- With scrambled or poached eggs and toast points.
- Pair with mashed potatoes with parsley or dill, and braised cabbage.
- Chopped with peas, Alfredo-type pasta sauce on fettuccine.
- Diced with bitter greens, and Fuji apples, served with cider vinegar/grainy mustard dressing.
- Of course, for us, a classic sandwich with swiss cheese, cabbage or coleslaw, and spicy mustard on rye bread equals happy campers!
What’s your favorite way to enjoy this protein?