Our Classic Corned Beef Round
USDA Choice beef and old-world deli-style flavor combine to make Skylark Corned Beef the most succulent corned beef you will ever have. Always tender and juicy, our corned beef consistently delivers great taste at a great value! With no MSG and Gluten Free this corned beef is perfect for the traditional corned beef and cabbage meal as well as year-round favorites like Reuben sandwiches. Quality from the beginning, no matter how it is served you will love it!
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.
SERVINGS PER CONTAINER:Varied
|AMOUNT PER SERVING||% DAILY VALUE|
|Calories from Fat||170|
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.
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.
• 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.
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.