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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna and her daughter (affectionately known as Dotter) Brittany's food truck plans as seen on New Day Northwest - The Old Hen on Tour coming in 2014! You can learn & laugh with Deanna & her friend Buffee (yes, that's her real name) during their cooking demos at the Washington State Fair this September and hear their The Old Hen podcast soon. Here's to starting from scratch. Thank you so much for supporting us!

How to Cook Corned Beef

Corned beef is incredibly easy to make. This post is simply to advertise the fact that everyone can feel confident that they can make it. You’re welcome, corned beef industry. You’re welcome.

If you like, you can soak the corned beef in a large bowl of water in the refrigerator overnight the day before you plan on cooking it. This will reduce some of the salty flavor.

Corned beef comes in the meat department in a bag that already contains its own seasoning packet. You can cook it with or without. I recommend with. The packet is pretty much pickling spices and it balances out the salty flavor of the corned beef oh so well. Place corned beef in a pot with fat side up and about an inch of water in the bottom of the pan.

Cover with a lid and bake at 325F about 3 hours for one that is about 2.5 pound (average size from supermarket).

Allow corned beef to rest for about 15-20 minutes after it is out of the oven.

Slice against the grain into thin slices. Perfect with cabbage dishes or sandwiches or when one is feeling particularly Irish, one can add potatoes and carrots to the corned beef and then add large cabbage pieces for the last 20 minutes or so of cooking time. If you haven’t yet had corned beef, you will never go back after trying it. Lucky you. Lucky corned beef industry.

 
© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014