Flat Cut Corned Beef Brisket

Skylark Flat Cut Corned Beef Brisket starts with the best, USDA Inspected Choice Beef Brisket. Our quality control ensures tenderness and juiciness in each brisket. A separate spice packet is included in every package to enhance our old world flavor profile for every corned beef brisket.
Flat Cut Corned Beef Brisket image

Ingredients

Spice Packet Included.
Flavored With Up To 35% Water, Salt, Less Than 2% Brown Sugar, Sodium Citrate, Natural Flavors, Citric Acid, Sodium Erythorbate, Sodium Diacetate, Sodium Nitrite, Papain. Tenderized With Papain.

Nutritional Information

SERVING SIZE: 4oz.
SERVINGS PER CONTAINER: Varied
AMOUNT PER SERVING % DAILY VALUE
Calories 230
Calories from Fat 170
Total Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 75mg 25%
Sodium 990mg 41%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0g 0%
Protein 15g

Vitamin A 0%.  Vitamin C 0%.  Calcium 2%.  Iron 8%.
Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. 

Cooking Instructions

HOW TO PREPARE

If frozen, thaw before cooking, then proceed as follows:
 
Stove Top: Remove meat from package. Place meat in pot and cover with water. Add contents of spice packet, if desired. Cover pot and bring to a boil then reduce to a simmer. Simmer approximately 4– 6 hours to an internal temperature of 160-180°F, as measured with a food thermometer. Once corned beef is done, remove from pot and let rest for 20 to 30 minutes. Carve the meat by cutting across the grain about the thickness of a pencil.
 
Oven: Preheat oven to 300°F. Remove meat from package and place on rack in pan, fat side up. Add approximately 1” of water to bottom of pan. Add contents of spice packet, if desired. Cover pan with lid or foil. Bake 1½ - 2½ hours, with 10 minutes, left uncover pan and bake to an internal temperature of 160°F, as measured with a food thermometer. Once corned beef is done, remove from oven and let cool 20-30 minutes. Always slice meat across the grain.
 
Slow Cooker: Remove meat from package. Place meat in slow cooker and fill with enough cool water to completely cover the roast. Add contents of spice packet, if desired. Set cooker on high and cook for 4 hours or to an internal temperature of 160°F, as measured with a food thermometer. Once corned beef is done, remove from cooker and let cool 20-30 minutes. Always slice meat across the grain.
 
Reminder: We recommend that any juice in this package be used in cooking the product.

 

FEATURED RECIPE

Corned Beef & Cabbage

Ingredients:
• 3 pounds of corned beef • 4 medium carrots, peeled and cut into 1" segments • 2 pounds of potatoes, cleaned and cut into 2" chunks • 1 small head of cabbage, cut in wedges.

Instructions:
Place the corned beef in a large pot along with enough hot water to cover it by at least 1" and put the lid on. Turn the heat to medium, bring to a low simmer and keep it simmering for 3-3 ½ hours or until it is fork tender. Keep the meat submerged. Add the carrots and potatoes. After 30 minutes add the cabbage. Cook for 15 to 25 minutes. Remove the meat and place it on a carving board. Carve the meat by cutting across the grain about the thickness of a pencil. Lift out the cabbage, potatoes, and carrots and divide them into serving bowls. Place the meat in the bowl. Spoon some of the cooking liquid over them and serve. Serves 6.