Making a test tiny roast
If I am making a corned beef and after 10 days I want to taste it and make sure I got the seasoning right. If not I'll fix it and let it soak for another few days.
So I want to cut off a small piece and cook it. Maybe 4 oz. what would be the best approach for cooking it? Would it follow the normal rules for making a corned beef such as internal temperature which will probably happen pretty fast or does it need a minimum amount of time for some chemical or mechanical processes to happen? Any other ideas?
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What is important with food safety when cooking meat is to get to a specific minimum safe temperature for the meat being cooked. Sometimes, you must not only reach that temperature, but the meat must also remain at (or above) that point for a period of time to ensure food safety; this is why some meats require a resting period. While the resting period can also have other benefits, those are out of scope for this question, and will not be addressed here.
The following chart gives a brief overview of the issue you are bringing up, although there are more in-depth details available online, if you should wish to look deeper into the matter.
I make a lot of home cured corned beef so the seasonings are pretty set. When I first started, I didn't try to make a soft tiny roast to test the seasoning, instead I sliced off a thicker slice and cooked in slowly on the stovetop until it was done to my liking then tasted it. I wasn't worried about making it soft and tender when I was testing for seasoning.
One of the best ways to make a roast soft and tender is to use a sous-vide immersion circulator. Set it to your final temperature, let the water heat up, put the roast in a plastic bag, remove the air and cook until tender. You can find dozens of resources about sous-vide cooking on-line.
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