Mastering the Art of Cooking Harrington’s Corned Beef

Corned beef holds a special place in many cultures, especially around St Patrick’s Day And when it comes to high-quality corned beef, Harrington’s is a name you can trust. Their corned beef briskets are perfectly cured and seasoned, yielding exceptionally flavored and tender meat when cooked properly.

If you’re new to cooking corned beef or just looking to improve your skills, this guide will walk you through the process of preparing delicious Harrington’s corned beef step-by-step. From choosing the right cut to slicing and serving, we’ve got you covered. Let’s get cooking!

Selecting the Best Harrington’s Corned Beef

Harrington’s offers both point cut and flat cut corned beef brisket options. Here’s a quick overview of the differences:

• Point cut – Also called the deckle, this is the fattier, more marbled end of the brisket. It’s juicier and more tender. The irregular shape can make slicing tricky.

• Flat cut – This is the leaner, uniform end of the brisket. It slices neatly and easily for sandwiches but can be slightly drier.

For most purposes, the point cut is preferred for its succulent texture and beefy flavor. However, the flat cut may be a better choice if you’re feeding a crowd or making Reuben sandwiches.

When purchasing your Harrington’s corned beef, look for a brisket of 3-5 pounds to feed 4-6 people. Inspect the packaging dates and only choose briskets that have been recently packaged, within the last 2 months or so.

Preparing the Brisket Before Cooking

Proper preparation is key to ensuring your Harrington’s corned beef turns out perfectly cooked. Here are the steps:

• Rinse thoroughly – It’s important to rinse away any excess salt and seasonings to prevent over-salting Rinse under cool water

• Trim off excess fat – Trim away large fatty areas with a sharp knife for a healthier brisket. Leave some fat for moisture.

• Pat dry – Blot brisket dry with paper towels after rinsing. This helps it brown better.

• Add spices – Use the packet seasoning blend or make your own mix of spices.

• Stud with garlic – For extra flavor, stud the brisket all over with halved garlic cloves.

Once prepped, you’re ready to start cooking using either the stovetop or oven.

Stovetop Method for Cooking Harrington’s Corned Beef

For many corned beef connoisseurs, stovetop simmering is the preferred cooking method. Follow these steps:

• Sear the brisket – First, heat oil in a large dutch oven and quickly brown the brisket on both sides. This adds color and flavor.

• Add liquid – Pour in 4 cups beef stock, ale, or water along with any spice packets or herb bundles.

• Simmer covered – Bring the liquid to a simmer then cover and cook at a bare simmer, turning the meat occasionally, for 2 1⁄2 – 3 hours.

• Add veggies – After 2 hours, add quartered cabbage, carrots, potatoes, and other veggies to cook in the flavorful broth.

• Check for doneness – Test the thickest part of the brisket with a meat thermometer. It should register 205°F when done.

• Rest and slice – Transfer the brisket to a cutting board to rest for 15 minutes before slicing against the grain.

Oven Method for Cooking Harrington’s Corned Beef

For a more hands-off approach, the oven is ideal for cooking Harrington’s corned beef.

• Preheat oven – Preheat oven to 300°F. Select a roasting pan or dutch oven just large enough to fit brisket.

• Brown the brisket – For added flavor, you can quickly sear the brisket on the stovetop before transferring to the oven.

• Add liquid – Place brisket in pan and add water, ale or broth to come 1 inch up sides of pan.

• Cover and cook low and slow – Cover pan tightly with foil and roast for about 3 hours, checking periodically.

• Add veggies – Add chunks of potatoes, cabbage, and carrots for the last hour.

• Check for doneness – Meat should be fork tender and reach 205°F internally when done.

• Rest, slice and serve – Let rest 15 minutes before slicing for maximum juiciness.

Seasoning and Flavoring Hints

Don’t be afraid to add your own touch to Harrington’s corned beef with extra seasonings and flavorings:

• Use the seasoning packet as a rub on the brisket before cooking.

• Toast and grind spices like coriander, mustard seeds, and peppercorns.

• Add a packet of Lipton Onion Soup mix to the cooking liquid.

• Stud the brisket with sliced garlic cloves for extra flavor.

• Add a bottle of stout beer or Guinness to the cooking liquid.

• Use chicken or beef stock instead of water for richer flavor.

• Add a dash of vinegar or lemon juice to brighten the flavor.

Doneness Tests for Harrington’s Corned Beef

With its tough, dense meat, corned beef brisket requires long, slow cooking times to become tender. Here are some ways to test when it’s done:

• Temperature – Use a meat thermometer to check the thickest part of the brisket. It should register 205°F when fully cooked.

• Texture – A fork inserted into the center should meet little resistance. Meat should shred easily.

• Color – Well done corned beef develops a browned crust on the exterior. Inside may still be pinkish.

• Toothpick test – A toothpick or skewer should slide through the meat without resistance when done.

Allow the brisket to rest at least 10-15 minutes before slicing for the juices to redistribute. Resist cutting into it right away.

Slicing and Serving Harrington’s Corned Beef

Follow these steps for serving perfectly sliced Harrington’s corned beef:

• Locate the grain – Identify which way the muscle fibers run to know how to slice against the grain.

• Use a long slicing knife – A carving knife, chef’s knife or slicer works best to cut neat slices.

• Cut across the grain – Slice very thin, even slices perpendicular to the grain for tenderness.

• Cut on a bias – For a nice presentation, slice the rested brisket diagonally across the grain.

• Pair with vegetables – Serve the corned beef alongside cooked cabbage, carrots, potatoes, and mustard.

• Make sandwiches – Pile thinly sliced corned beef on rye bread with Swiss cheese and sauerkraut for Reubens.

With its rich flavor and supple, juicy texture when cooked right, Harrington’s corned beef brisket is a true delight. Mastering both stovetop and oven cooking methods will allow you to serve this iconic dish year-round.