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Meat cooking question

3 years ago

My Mom requested corned beef and cabbage today. I make it for her a few times a year but I normally have a 6-8 lb piece of beef and I cook it at 300 in the oven, in juice and covered with foil for 5 hours and it is always perfect. This time I was not able to find a large corned beef. I found 4lb and a 2lb pieces.

So my question is, for smaller pieces is it one hour per pound, depending on the size of the roast? Or is it based on how much meat is in the pan total? Should I plan for 4 hours or 5 hours to cook the smaller pieces I guess is my question. I never cook pieces this small.

Featured Answer

chloebud

3 years ago

That should work nicely. I’ve learned that occasionally cooking times can vary even with same size pieces. The density of the meat can factor in so keeping an eye on things is always good.

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Comments (6)

chloebud
3 years ago
Hi Joan, yes, you cook them according to their individual size. I would also check your two pieces a little early since they’re smaller. I usually figure about 45 minutes per pound, but I low simmer mine in broth on the stove. Yum…love corned beef!
JoanM
Original Author
3 years ago
Thanks.

Hhhmmm, wonder if I should put the 4 lb in and then add the 2 lb piece later so they are done at the same time. Too bad I couldn’t find matching pieces.
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JoanM
Original Author
3 years ago
Crisis averted. I put them both in together and I will just start checking the little one half way thru. I already had them both coming to room temp together anyway. It can go straight into her leftover tupperware and I can eat the big one tonight. Thanks Chloebud.
chloebud
3 years ago
Perfect…enjoy!👍🏻
linda campbell
3 years ago
It's the total mass of the meat in the pan. The fact that one piece has had a knife run through it to make 2 doesn't change the cooking time, unless thost pieces are separated. Think chicken pieces on a sheet pan, vs a ehole chicken. The pieces will cook faster.....but if you mass those pieces close together, as the 2 pieces of corned beef will be, the cooking time is about the same.....and I find it hard to over cook corned beef!

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