The Easiest Way to Cook Delicious Delimondo Corned Beef

As a food blogger and amateur chef, I’m always looking for new recipes to try out in my kitchen Recently, I discovered Delimondo corned beef and fell in love with how tasty and versatile it is!

If you’ve never cooked with corned beef before, don’t worry – it’s actually super easy. In this article, I’ll walk you through the simple steps for cooking tender, juicy Delimondo corned beef. We’ll also cover how to pick the right cut of meat, tips for added flavor, and some mouthwatering recipe ideas to put your cooked corned beef to use.

Let’s get started!

For those unfamiliar, corned beef is a salt-cured brisket that has been seasoned with spices. The “corn” in corned beef refers to the coarse granular salts used to cure the meat – it doesn’t contain any actual corn!

Delimondo is a brand of pre-packaged corned beef that you can find at many grocery stores. Their brisket is nicely marbled for great texture and infused with flavor from spices like black peppercorns, garlic, bay leaves, and cloves. I like Delimondo because the meat is reliably tender and takes just a few hours to cook – much faster than traditional homemade corned beef.

The cut of meat matters when choosing your Delimondo corned beef. Opt for the point cut brisket over the flat cut. The point cut has more fat marbling which keeps the meat moist and flavorful as it cooks.

Step-By-Step Instructions for Cooking Delimondo Corned Beef

Cooking Delimondo corned beef is simple, but there are a few techniques I’ve picked up for making it extra tender:

1. Remove the corned beef from the packaging and rinse well under cold water. This removes any excess salt.

2. Place the corned beef in a large pot and cover completely with water. Bring the water to a boil then immediately reduce to a gentle simmer.

3. Add your favorite spices and seasonings. I like to throw in 2-3 cloves of garlic, 2 bay leaves, 4 whole peppercorns, and 1 teaspoon brown sugar. The seasonings infuse the meat with flavor as it cooks.

4. Let the corned beef simmer for 2 1/2 – 3 1/2 hours. The meat is done when a fork inserted into the thickest part glides in smoothly.

5. Remove the meat from the pot and let rest for 15 minutes before slicing. This allows the juices to reabsorb back into the meat.

That’s really all there is to it! The key is keeping the water at a gentle simmer and not letting it boil rapidly. This slower cooking results in a more tender, melt-in-your-mouth corned beef.

Extra Tips for Maximum Flavor

I like to add a few extra steps to amp up the flavor of my Delimondo corned beef:

• Cover the meat with spices before cooking. A dry-rub of brown sugar, pepper, mustard powder, and paprika adds a tasty crust when cooked.

• Replace some of the water with beef broth or ginger ale. This adds richer, deeper flavor to the meat as it cooks.

• Cook low and slow. Letting the corned beef simmer gently for 3+ hours makes it incredibly tender.

• Slice the meat across the grain. This shorter muscle fiber makes the meat more tender to bite into.

• Make a sauce from the broth. Don’t throw out the leftover cooking liquid! Turn it into a gravy, mustard sauce, or au jus to serve with your sliced corned beef.

With these simple tricks, your corned beef will have amazing texture and taste. Now let’s talk about some mouthwatering ways to eat this delicious meat!

Creative Ways to Use Cooked Delimondo Corned Beef

Warm, tender corned beef is tasty piled high on a sandwich or paired with hearty side dishes. But don’t let your leftovers go to waste – cooked corned beef also shines when used creatively in other recipes:

• Corned Beef Hash – Dice potatoes, onions, peppers and cooked corned beef. Fry it up together for a delicious corned beef hash. Top with a fried egg for breakfast.

• Stuffed Potatoes – Bake potatoes and split open. Top with shredded corned beef, cheddar cheese, sour cream, and scallions.

• Corned Beef Frittata – Whisk eggs with diced corned beef, spinach, and cheese. Pour into a hot skillet and cook until fluffy.

• Reuben Sandwich – Pile sliced corned beef with sauerkraut, Swiss cheese, and Thousand Island dressing on rye bread. Grill to perfection.

• Corned Beef Strata – Layer cooked corned beef, bread cubes, and cheese in a baking dish. Whisk eggs and cream and pour over top. Bake until set.

The possibilities are endless! Leftover cooked corned beef also stores well in the fridge for 5-7 days or in the freezer for 2-3 months.

Quick and Easy Recipe: Corned Beef Hash

Here is one of my favorite corned beef recipes that comes together in a snap – perfect for a lazy weekend breakfast!

Ingredients:

• 2 medium russet potatoes, peeled and diced
• 1 small onion, diced
• 2 Tbsp olive oil
• 2 cups cooked corned beef, diced
• 1/4 tsp each salt and pepper
• 4 eggs
• Chopped parsley for garnish

Instructions:

1. In a large skillet over medium heat, cook potatoes and onion in olive oil for 6-8 minutes until browned and tender.

2. Add diced corned beef, salt, and pepper. Cook for 2-3 minutes until heated through.

3. Form hash mixture into 4 patties and make indentations with the back of a spoon. Crack an egg into each indentation.

4. Reduce heat to low, cover, and cook for 5-7 minutes until egg whites are set but yolks are still runny.

5. Garnish with fresh parsley and enjoy!

This hearty hash is the perfect way to start a chilly morning. The runny egg yolk mixes into the hash creating a delicious sauce – so satisfying! Leftover corned beef was made for recipes like this.

Let’s Get Cooking!

Now you’re ready to grab a pack of Delimondo corned beef and get cooking! Follow the simple instructions for simmering the meat low and slow until tender. Then turn your cooked corned beef into one of the tasty recipes like corned beef hash.