How to Cook Shenson Corned Beef to Perfection

Shenson corned beef is a delicious and flavorful cut of meat that is a staple ingredient for many traditional dishes. However, cooking it properly to achieve tender, juicy results can be tricky if you don’t know what you’re doing. In this comprehensive guide, I’ll walk you through everything you need to know to cook Shenson corned beef like a pro, from choosing the right cut to nailing the cooking time and temperature.

For those unfamiliar, Shenson corned beef starts off as a brisket or round cut of cow. It is cured in a spiced brine solution which gives it its signature pink color and salty robust flavor. The curing process also helps tenderize the meat. Shenson corned beef is usually sold in random weight packages averaging 3-4 pounds.

When cooked right, it has a wonderfully moist and fork-tender texture while still maintaining a pleasant bite. The flavors are bold, beefy, and salty with hints of garlic, black pepper, cloves, and other pickling spices.

But to achieve corned beef perfection requires a bit of technique. Follow these tips and you’ll be serving up restaurant-quality Shenson corned beef in no time!

Choosing the Right Cut

There are two main cuts of Shenson corned beef to choose from: the point cut and the flat cut. Here is a breakdown of their differences:

• Point cut – Taken from the fatty end of the brisket. It’s the fattier option but also more tender and shreds apart easily. Great for dishes like corned beef hash.

• Flat cut – Taken from the leaner side of the brisket Lower fat content means slightly firmer texture, but preferred by many as it’s less greasy The traditional choice for corned beef dishes.

For classic corned beef, I recommend going with the flat cut. While the point cut does have beautifully marbled fat, the leaner flat cut holds up better to long cooking times and makes perfect slices for sandwiches and platters.

Prepping the Meat

Properly preparing the corned beef before cooking is an important first step. Start by removing the meat from packaging and rinsing briefly under cold water. Try not to wash off too much of the seasoning spices.

Place the corned beef in a large stockpot and add beef broth until the meat is submerged. I like using low sodium broth so the flavor isn’t overly salty. Add just enough water for the liquid to cover the meat by about 2 inches.

Bring the pot to a boil over high heat, then reduce to a gentle simmer. Cover and cook for about 3-4 hours until fork tender, adding more water as needed to keep the meat covered.

Cooking Methods

There are several ways to cook corned beef ranging from traditional boiling to slow cooking. Here are some popular cooking methods:

Stovetop: The traditional corned beef cooking method. Place meat and liquid in a pot, bring to a boil, then reduce heat and simmer covered for 2 1/2 – 3 1/2 hours depending on size. Add vegetables like potatoes, carrots, and cabbage during the last 30 minutes.

Slow cooker: Combine corned beef and seasoning packet with beef broth in a slow cooker. Cook 8-10 hours on low or 5-6 hours on high until fork tender. Add veggies during last hour. More hands-off than stovetop.

Instant Pot: Pressure cooking cuts cook time significantly. Layer corned beef, pickling spices, broth, and garlic in pot then pressure cook 90 minutes. Quick release pressure, then add potatoes, carrots, and cabbage for another 5 minutes.

Oven: Place corned beef in a Dutch oven or roasting pan with broth mixture. Cover tightly with foil and cook at 300°F for about 3 hours until tender. Can add veggies on a baking sheet during last 30 minutes.

Step-by-Step Stovetop Recipe

For those who prefer the traditional stovetop boiling method, follow these simple steps for perfect Shenson corned beef:

Ingredients:

• 3-4 lb Shenson corned beef brisket
• 1 cup beef broth
• 1 onion, peeled and quartered
• 6 carrots, peeled and cut into chunks
• 6 small potatoes, halved
• 1 head cabbage, cut into wedges
• 2 cloves garlic, minced
• Pickling spice packet

Instructions

1. Rinse corned beef brisket under cold water. Place in large pot and cover with beef broth and just enough water to cover meat by 2 inches.

2. Add pickling spice packet, onion, and garlic to pot. Bring to a boil over high heat.

3. Once boiling, reduce heat to low. Simmer covered for 2 1/2 – 3 hours until meat is fork tender. Check liquid occasionally and add more water if needed to keep meat submerged.

4. After 2 hours, add carrots, potatoes, and cabbage wedges to pot. Continue simmering 30 minutes until vegetables are tender.

5. Remove meat and let rest 10 minutes before slicing across the grain.

6. Serve meat with cooked vegetables and spoon some cooking broth over everything. Enjoy!

Handy Tips for Success

Cooking Shenson corned beef is pretty straightforward, but these handy tips will help you nail it every time:

• Simmer low and slow – The meat needs gentle, moist heat for 2-3 hours to become tender. Don’t be tempted to cook on high.

• Slice against the grain – Always slice perpendicular to the meat grain. It makes the corned beef more tender to chew.

• Use a fork to test doneness – When it slides in easily with no resistance, it’s ready!

• Add veggies carefully – Put carrots and potatoes on bottom, cabbage last to prevent overcooking.

• Skim fat – For leaner results, occasionally skim off and discard any fat that accumulates on the broth.

Common Mistakes to Avoid

It’s easy to mess up corned beef if you aren’t careful. Here are some common mistakes to be aware of:

• Cooking at too high of a temperature which makes meat dry and tough.

• Not allowing enough cooking time for the interior to become tender.

• Letting the liquid evaporate too low which prevents even cooking.

• Failing to slice across the grain which results in chewy meat texture.

• Adding vegetables at the very start which causes them to overcook into mush.

• Not using a thermometer and overcooking the corned beef past 190°F when 170°F is ideal.

Avoid these errors and your Shenson corned beef is sure to impress!

Serving Suggestions and Leftover Ideas

Once you’ve mastered cooking Shenson corned beef, here are some tasty ways to serve it:

• Pile high on rye bread with Swiss cheese, sauerkraut, and Russian dressing for killer Reuben sandwiches.

• Dice or shred and mix with potatoes, onions, bell peppers, and eggs for delicious corned beef hash.

• Pair slices with roasted root vegetables like turnips, parsnips, and rutabaga.

• Chop and add to soups, stews, chilis, and baked beans for extra flavor.

• Mix with cooked cabbage and onions and fry to create quick corned beef fried rice.

Leftover corned beef also freezes well for up to 3 months. Portion it into containers with broth and freeze, then defrost and reheat later for an easy weeknight meal.