Corned beef is a salt-cured brisket that has been brined, or “corning”, which gives it a distinct pink color and seasoned flavor. While traditionally made with beef brisket, corned beef can also be made with ox or palm meat for a unique twist. The process of corning meat helps tenderize tougher cuts while infusing them with flavor, resulting in a delicious finished dish when cooked properly. I’ll explain the simple process of how to cook ox and palm corned beef so you can enjoy this savory, comforting meat in your own home.
Selecting and Preparing the Meat
The first step is choosing what type of meat you want to use. Ox meat comes from castrated male cattle and has a lean, fine grain with little fat marbling. Palm corned beef is made from the fleshy palm hearts of palm trees and has a similar taste and texture to corned beef. Both make excellent alternatives to traditional corned brisket. Look for ox cuts like chuck roast, rump roast, or brisket and palm hearts packed in brine when shopping.
When you get your ox or palm corned beef home, you’ll want to remove any packaging and rinse the meat under cool water. This removes excess surface salt and impurities. If there are any spices or seasonings on the meat, lightly scrub the surface with a brush to remove them as well. You can then place the corned meat in a large container or bowl, cover with fresh cool water, and allow it to soak for 1 to 2 hours. This helps desalinate the meat so it’s not overly salty.
The Corning Process
Now it’s time for the corning process! You’ll need
- 4 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons curing salt
- 1 tablespoon black peppercorns
- 4 cloves garlic, crushed
- 2 bay leaves
- 1 teaspoon yellow mustard seeds
- Ox roast, brisket, or palm hearts (3 to 5 pounds)
Bring the water, kosher salt, brown sugar, curing salt, peppercorns, garlic, bay leaves and mustard seeds to a boil in a large pot. Stir to dissolve the salt and sugar completely. Remove from heat and allow brine to fully cool. Place your ox or palm meat into a large non-reactive container and pour the cooled brine over the meat. If needed, you can place a plate on top of the meat to keep it fully submerged.
Cover and refrigerate for 5 to 7 days, turning the meat daily in the brine. This long brining time allows the meat to fully cure and absorb flavors. Ox meat may take a little longer than brisket or palm due to its denser structure.
Cooking Your Corned Meat
Once your ox or palm corned beef has finished brining it’s ready to cook! Remove the meat from the brine and rinse well. Here are cooking guidelines for different cuts
Ox or Palm Corned Beef Brisket:
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Place brisket in large pot and cover with water by 2 inches. Add 1 onion, halved, 6 peppercorns, 4 cloves, and 2 bay leaves to pot.
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Bring to a boil over high heat, then reduce to low. Simmer covered for approximately 3 hours, or until fork tender.
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Remove from water and let rest 10 minutes before slicing across the grain.
Ox or Palm Corned Beef Roast:
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Preheat oven to 325°F. Place roast in a Dutch oven or roasting pan fat side up.
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Add 1 cup beef broth or water and cover pan tightly with lid or foil. Cook for approximately 2 1/2 hours.
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Halfway through, flip roast over so fat side is down to evenly cook through.
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When finished, remove roast from pan and let sit for 10-15 minutes before slicing.
Ox or Palm Corned Beef Brisket or Roast (Slow Cooker):
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Place brisket or roast in slow cooker and add 1 onion, quartered, and enough water to cover meat halfway.
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Cook on low for 8-10 hours, or high for 5-6 hours. Meat should be fork tender.
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Carefully remove meat from slow cooker, let rest 10 minutes, then slice across the grain to serve.
Tips for Cooking Ox and Palm Corned Beef
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Cook times can vary based on size and thickness of your cut. Use a meat thermometer to ensure meat reaches an internal temp of at least 145°F.
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Always let corned beef rest at least 10 minutes before slicing so juices can reabsorb into the meat.
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Add vegetables like potatoes, carrots, and cabbage to the cooking liquid the last hour to make a delicious boiled dinner.
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Leftover cooked corned beef makes excellent hash, sandwiches, pizza topping, and more! Store properly refrigerated up to 4 days.
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Sliced corned beef can be broiled or pan fried to give it a crispy crust while heating through.
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Thinly sliced corned beef also makes tasty roll-ups and appetizers when paired with pickles, mustard, or cheese.
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For those avoiding red meat, try corning pork shoulder or turkey breast using the same brine and cooking methods.
Serving Your Homemade Corned Beef
That’s all it takes to make your own delicious ox or palm corned beef right at home! I recommend serving it with:
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Rye bread or rolls to make sandwiches
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Braised cabbage wedges
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Boiled or roasted potatoes
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Root vegetables like carrots, parsnips, turnips
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Mustard, horseradish, or pickles
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A side salad or coleslaw
For special occasions, try using your homemade corned beef to assemble a classic Reuben sandwich on rye with Swiss cheese, sauerkraut, and Thousand Island dressing. You can also pile freshly sliced corned beef high on a platter along with all the fixings for an easy St. Patrick’s Day meal.
I hope these tips help you discover how easy and rewarding it is to cook ox or palm corned beef yourself. The from-scratch corning process infuses the meat with incredible flavor that beats any store-bought corned beef. Enjoy!
