My 3.67 pound corned beef took 3.5 hours to cook at 350. "Corned" refers to the beef being cured or pickled in water saturated in salt; therefore, no salt was applied, just the packet. Boiling is easier, but this was a good alternative; however, some corned beef is saltier than others and mine was VERY salty. I "saved" it by soaking it in water until it tasted just right. Soak it for only a few hours - not all night, or it'll take ALL of the salt out rendering the corned beef essentially tasteless. My family had it the next day for lunch.

Reviewed On: Apr. 30, 2008