Cooking and Grilling
Cooked Corned Beef with Juices

Note: Cooking instructions are meant as guidelines only. Cook to recommended internal temperature guidelines and adjust cooking times if necessary for size and weight of products as appliances will vary. You may not achieve desired results due to these variables, therefore, while care has been taken to provide accurate cooking guidelines users are advised to use their discretion.

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Stove Top

  1. If you prefer to heat in water instead of the microwave, do not puncture vacuum bag and place the package containing the corned beef into water that has been brought to boiling.
  2. Heat for about 25-30 minutes.
  3. The bag will be very hot after heating, remove carefully from the pot and place on a cutting board (do not yet  open bag).
  4. Allow to rest for at least 3 minutes.
  5. Remove bag and carve by slicing against the grain of the meat.

Microwave

  1. Remove cardboard sleeve.  Leave Bill Bailey’s Cooked Corned Beef in the vacuum bag and in the provided microwave-safe tray.
  2. Puncture the top of the bag and microwave on high for 4-5 minutes per pound.  Total heating time should not exceed 15 minutes.
  3. The bag will be very hot! Allow to rest in the microwave for at least 3 minutes.  As appliances may vary, adjust cooking time as necessary.
  4. For best results, carve the corned beef against the grain.

To cook with vegetables:

  1. To cook the corned beef and vegetables together, remove the vacuum bag completely and place the Bill Bailey’s Cooked Corned Beef with all the juices into a microwave-safe container with a lid.
  2. Add fresh cabbage cut in wedges, potatoes, carrots or other fresh vegetables and cover tightly.
  3. Heat in microwave on High for 4-5 minutes per pound of corned beef. Total cooking time should not exceed 15 minutes.
  4. Container and contents will be very hot, so allow to rest in the microwave for at least 3 minutes. As appliances may vary, adjust cooking time as necessary to reach the temperature you desire.
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General Guidelines

  • Cook with a calibrated food thermometer to accurately measure the internal temperature of meats.
  • Cooking safely to medium doneness requires the meat to reach an internal temperature of 145°F and hold for at least 3 minutes.
  • Internal Temperature for other levels of doneness: Rare: 120-125°F; Medium Rare: 130-135°F; Medium Well: 150-155°F; Well Done: 160°F
  • Appliances will vary; adjust cooking times as necessary.
Safety First Icon - Washing Hands

Safety First!

  • Before you begin any food preparation always wash hands with soap and water.
  • Do not rinse raw meat.
  • Wash hands with soap and water after handling raw meats.
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