Point Cut Corned Beef Brisket

Skylark Point 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.

 

Point 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.

Nutritional Information

SERVING SIZE: 4oz.
SERVINGS PER CONTAINER: Varied
AMOUNT PER SERVING % DAILY VALUE
Calories 260
Calories from Fat 190
Total Fat 21g 32%
Saturated Fat 9g 45%
Trans Fat 0g 0%
Cholesterol 75mg 25%
Sodium 1020mg 43%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0g 0%
Protein 8g

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 1 – 1½ hours to an internal temperature of 160°F, as measured with a food thermometer. Once corned beef is done, remove from pot and let cool 20 to 30 minutes. Always slice meat across the grain.
 
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 Reuben Sandwich

Ingredients:
• 2 tablespoons butter • 8 slices rye bread • 8 slices corned beef • 8 slices swiss cheese • 1 cup sauerkraut, drained • thousand island dressing

Instructions:
Preheat a large skillet or griddle on medium heat. Lightly butter one side of bread slices. Spread non-buttered sides with thousand island dressing. On 4 bread slices, layer 1 slice swiss cheese, 2 slices corned beef, ¼ cup sauerkraut and second slice of swiss cheese. Top with remaining bread slices, buttered sides out. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot. Serves 4.