It's that time a year again, St Paddy's Day is near and Corned Beef is cheap and plentiful in the markets, so I decided to purchase two pieces and see if a slow braise in a slow cooker ...or slow roasted in an oven would produce a better result. Both pieces of meat were approximately 4 pounds each.
Braised in a slow cooker for 7 hours on the low setting, the corned beef reached 195 degrees and was fork tender.
Baked low and slow in the oven for 7.5 hours @ 200*...the corned beef reached 170*.
The Final Results and Thoughts:
If you like your Corned Beef softer, braising is the way to go. The oven baked corned beef had a firmer texture and a little chew, but nevertheless, it was still very enjoyable. the oven baked CB was also saltier....in the future, I would probably soak in water and change the water at least a couple of times to remove some of the salt/brine, similar to the process for Salt Cod. One noticeable difference where the baked version is remarkably better is if you like to slice your meat super thin, the baked version will not fall apart at all. My next test for bake, I intend to increase the internal temperature up to at least 185*, to see if it becomes more tender and less chew.