Uncured Flat Cut Corned Beef Brisket
Skylark Uncured Flat Cut Corned Beef Brisket starts with the best, USDA Inspected Choice Beef Brisket. Our quality control ensures tenderness and juiciness in each brisket.
Flavored With Up To 20% Water, Sea Salt, Brown Sugar, Natural Flavor, Celery Powder, Sodium Citrate, Citric Acid, Sodium Diacetate.
No Nitrites Or Nitrates Added. Except Those Naturally Occurring In Celery Powder.
SERVING SIZE: 4oz.
SERVINGS PER CONTAINER: Varied
|AMOUNT PER SERVING||% DAILY VALUE|
|Calories from Fat||190|
Vitamin A 0%. Vitamin C 4%. Calcium 0%. Iron 10%.
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. 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. 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. 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.
Modern Corned Beef & Cabbage
• Olive oil • 1 medium head of savoy cabbage, cut into 1 inch slices • a few carrots • 2 potatoes, cut into wedges • cooked and sliced corned beef • grainy mustard • salt and pepper to taste
Drizzle a baking sheet with olive oil, place cabbage slices single layer on top, drizzle the cabbage with more olive oil, salt and pepper. Roast in a 400°F oven. Check after 15 to 20 minutes if golden on bottom carefully flip slices over and continue roasting until tender and golden on the other side. Roast potatoes and carrots in a separate baking sheet with olive oil, salt and pepper.
Credit: Proud Italian Cook
Credit: Proud Italian Cook