I genuinely believe I have one of the best jobs in existence. I began my career selling wine to grocery stores, moved on to selling herbal supplements to retailers, then transitioned into food service, where I met the amazing team at Agri Beef.
Agri Beef has brought me full circle to my roots of food and agriculture. I was raised in Parma, Idaho, a rural town of 1,800 hard-working hospitable folks. My dad was a mechanic and supported many of the ag businesses in the area, while my mother kept the books. She taught me at an early age to experiment in the kitchen with what was available in the pantry. Our pantry was not always full, making creativity even more necessary!
Agri Beef has sent me across this great nation and around the world, opening my creative culinary window even further. There are so many talented people in kitchens of every level. I can’t pretend to match their skill and craft, but that doesn’t stop me from trying. Fortunately, I work for a company that happens to produce exceptional beef — so when my efforts are a success, the payoff is even better.
Several St. Paddy’s ago, I created a WOW recipe that took traditional corned beef over the top. And trust me: If I can do it, anyone can!
The traditional way to prepare corned beef is to boil it. It’s a time honored method, but I knew there might be a better way. I decided to slow roast the corned beef in the oven. Let me tell you, gently preparing this cut of beef has many advantages, number one is how it makes fills your home with a beautiful fragrance. Not long after I started cooking, the aromas of cinnamon, ginger, coriander, clove, nutmeg, and rich, juicy beef filled the air. Maybe a hint of Guinness, too! It’s a good time to breathe deep and savor the moment.
After smelling this wonderful aroma all day, I came up with the idea of reverse searing. This technique was becoming trendy, so I decided to give it a try to finish off my corned beef.
I put all the fat drippings and beer in my stock pot and added the traditional potatoes, carrots, and cabbage. (For an additional treat, prop the beef up with halved onions — then watch people fight over them at the dinner table.)
Meanwhile, I turned my oven up to 500 degrees. Once the veggies were almost done, I set the corned beef on a dry roaster and placed it in the oven for about 15 minutes.
Note: A convection oven is better for this technique, but you’ll get good results in a regular oven. It will take longer, so be sure to allow the beef to time to form that delicious outer crust.
The crust brought out so much more flavor and locked in every bit of juice in my Snake River Farms corned beef. I had set out to maximize the meat’s umami, or savory, flavor — and mission accomplished! My brother-in-law exclaimed, “It’s corned beef bacon!” We’re still debating whether that was thanks to my cooking technique or the Guinness.
I wish you all the best and thank you for your support of our family owned company. Keep creative and share your discoveries!
Terry Reynolds is a self-taught home cook who has tons of great cooking tips. He is also the Executive Director of Sales at Agri Beef.