Cooking and Grilling
Corned Beef

General Guidelines

Cooking instructions are meant as guidelines only. Cook to recommended internal temperature guidelines and adjust cooking time if necessary. Size of appliances and weight of products will vary.
Cook with a calibrated food thermometer to accurately measure the internal temperature of meats.
Cooking safely to medium doneness requires the meat to reach and hold an internal temperature of 145°F 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 to reach at least 145°F.

Remove Bill Bailey’s Corned Beef from package.
Place Corned Beef in large pot and cover with water, including any juices that may have separated from meat during handling.
Bring to boil, reduce heat, cover and simmer at a temperature of 180°F for about 90 minutes per pound of meat and until the corned beef can be easily pierced with a fork in the thickest part. Vegetables can be added during the last 30 minutes.
To serve, remove Corned Beef from pot and place on cutting board. Slice across the grain into thin slices and top with your favorite condiment.

Remove Bill Bailey’s Corned Beef from package, place in the slow cooker including any juices in the package.
Cover with water.
Cover slow cooker and cook on low setting for 10 to 12 hours, until the Corned Beef can be easily pierced with a fork in the thickest part of the meat.
Remove Corned Beef from slow cooker and place on cutting board. Remaining juices may be used to steam vegetables separately.
To serve, cut across the grain into thin slices, and top with your favorite condiment.

Remove Bill Bailey’s Corned Beef from package, lay in the bottom of the Instant Pot including any juices from the package.
Add water to just cover meat.
Close and lock lid. Select “Pressure Cook” and use + or – button to set timer for 90 minutes.
When timed cooking is completed, open the pressure cooker using the “Quick Release” (see instructions for your Instant Pot brand).
Remove Corned Beef from Instant Pot, place on a cutting board, cover with foil and let rest for 10 minutes.
While Corned Beef is resting, add cabbage, potatoes, carrots, onions or your favorite vegetables to the Instant Pot, seal and cook on high pressure for 4 minutes. Quick release the steam.
Slice against the grain for maximum tenderness and transfer to a serving platter. Arrange the cooked vegetables around the Corned Beef and serve with your favorite condiment.

Remove Bill Bailey’s Corned Beef from package, place into air fryer basket.
Add water, broth or your favorite liquid to the bottom of air fryer for moisture.
Cook Corned Beef at 370°F for 1 to 2 hours depending upon weight.
Remove Corned Beef from fryer basket, cover with foil and let rest for 10 minutes.
Slice against the grain for maximum tenderness and serve with your favorite condiment.

Recommended temperature and cooking times in a Sous Vide bath:
140°F – cook for 48 hours
160°F – cook for 36 hours
175°F – cook for 15 hours
180°F – cook for 10 hours
190°F – cook for 6 hours
Remove from package and place Bill Bailey’s Corned Beef into a Sous Vide approved vacuum pouch. Place pouch into the heated Sous Vide water bath making sure there are no holes in the packaging.
Use a lid or plastic wrap to prevent evaporation and monitor the water level to ensure the Corned Beef is submerged.
Heat Corned Beef in Sous Vide water bath for time and temperature chosen.
Remove package from bath and remove Corned Beef from packaging, keeping the juices.
Place Corned Beef on a cutting board and cover loosely with foil until ready to serve.
Use the juices to cook cabbage and other vegetables.
Slice Corned Beef against the grain for maximum tenderness.