DLM Corned Beef Brisket 2 - 3 lb
DLM Corned Beef Brisket 2 - 3 lb
$60.00
Corned Beef Brisket - Ready to Cook!
We start with tender DLM Natural Beef Brisket that’s lifetime free of hormones and antibiotics and brine it in a blend of pickling spices, topping it with peppercorn and bay leaves. We do not add nitrates or nitrites other than what naturally occurs from the celery powder.
A centerpiece dish for your traditional St. Patrick’s Day meal that pairs perfectly with steamed cabbage and red-skin potatoes. DLM Corned Beef Brisket is shipped RAW, frozen, and perfectly ready for you to cook at home. Average weight is 2 lbs to 3 lbs. Cooking instructions provided.
Shipping Options
This item is perishable and should arrive within 2 days of shipment from our headquarters in Dayton, Ohio. Depending on where this item is headed, it may require expedited shipping.
Instructions
Corned Beef Brisket Cooking Instructions:
OVEN: Set the oven for 350°F or no lower than 325°F. Place brisket fat-side up in a large pot that fits the brisket. Barely cover the meat with water — about 1inch — and cover with a lid or foil during cooking. Allow about 1 hour per pound.
STOVE: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about 1 hour per pound. Vegetables may be added during the last 20 to 30 minutes of cooking. Cook vegetables to desired tenderness.
SLOW COOKER: If using root vegetables, put them in the bottom of slow cooker. Place brisket on top of vegetables (if using) or in bottom of cooker. Add about 1½ cups of water or enough to cover meat. Cover and cook on high setting for the first hour of cooking. Then cook for 10 to 12 hours on the low setting or 5 to 6 hours on high. Cabbage wedges may be added on top of the brisket during the last 3 hours of cooking.
Storage
Refrigerate or freeze immediately upon receipt.
How Long Do I Cook Corned Beef Brisket?
Corned Beef Brisket Cooking Instructions:
OVEN: Set the oven for 350°F or no lower than 325°F. Place brisket fat-side up in a large pot that fits the brisket. Barely cover the meat with water — about 1inch — and cover with a lid or foil during cooking. Allow about 1 hour per pound.
STOVE: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about 1 hour per pound. Vegetables may be added during the last 20 to 30 minutes of cooking. Cook vegetables to desired tenderness.
SLOW COOKER: If using root vegetables, put them in the bottom of slow cooker. Place brisket on top of vegetables (if using) or in bottom of cooker. Add about 1½ cups of water or enough to cover meat. Cover and cook on high setting for the first hour of cooking. Then cook for 10 to 12 hours on the low setting or 5 to 6 hours on high. Cabbage wedges may be added on top of the brisket during the last 3 hours of cooking.
Storage
Refrigerate or freeze immediately upon receipt.
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