I usually use the dutch oven on-top-of-the-stove method for cooking my corned beef but my stove gets too hot and boils the liquid even at the lowest temperature. I was wondering if I put it in the oven instead if I could control that boiling problem. If so, what temperature should I set the oven at and do I have to adjust the time too?

It should be okay in the oven at a low temperature. The kind of pot can make a difference in the temperature you use. Also, ovens can vary with heat levels. Something like Le Creuset (or other enameled cast iron) is a good heat conductor and requires just a low oven heat for this type of cooking. For the oven, I would probably add water just to barely cover the corned beef. I know some people cook their corned beef in the oven with very little liquid. My experience has been it can come out too salty without enough liquid. I would start it out on top of your stove until the liquid is just starting to simmer. Then put your covered pot in the oven at maybe a preheated 300 degrees. Check after 30 minutes or so to make sure the broth is maintaining a low simmer. If necessary, adjust the heat until you have that gentle simmer...boiling can toughen the meat. Hope that helps.

One thing you might do for your stove top cooking is get a heat diffuser. It will help tame your burner heat and help keep the simmer you want. They're inexpensive and easy to find...try Bed, Bath and Beyond or Target.

Thank you. I found a recipe at Cook's Country that had some of the same suggestions as yours. I have about half the meat as they use, however, so I'll just have to watch it. It's in the oven now.

I did hear Melinda talk about a diffusor but I haven't had time to check that out.

Thanks, again.

You're welcome...let me know how it turns out. We really enjoyed our corned beef last night. I'm glad I bought more for the freezer.