Cody Casey
Corned beef is a delicious, traditional meal that can be cooked in a variety of ways, including in a pot on the stove, in an oven, or using a slow cooker or pressure cooker. The cooking time will depend on the method and the desired tenderness of the meat. For example, cooking corned beef in a pot on the stove involves boiling it for a few hours, while using a pressure cooker may only take 70-90 minutes. Adding vegetables, such as potatoes and carrots, usually happens towards the end of cooking, with cabbage being added in the last hour or 30-40 minutes.
| Characteristics | Values |
|---|---|
| Stovetop method | Place corned beef in a Dutch oven, cover with water, add spices and simmer for 2.5-3 hours |
| Oven Braised method | Preheat oven to 300-350°F, place corned beef in a Dutch oven, add spices and beef broth, cook for 3.5-4 hours |
| Instant Pot method | Place corned beef brisket fat side up, add spices and beef broth, cook on high pressure for 70-90 minutes |
| Slow Cooker method | Place corned beef in a slow cooker, add spices and beef broth, cook on low for 8-9 hours |
| Electric Pressure Cooker method | Place corned beef in the cooker with water, cook at full pressure for 70 minutes, add vegetables and cook for an additional 15 minutes |
| Smoker method | Soak corned beef in water for 12-24 hours, smoke at 225°F until the internal temperature reaches 160°F |
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What You'll Learn
Cooking corned beef in an oven
For a 5-pound brined corned beef brisket, preheat your oven to 350°F. Place the corned beef in a Dutch oven and sprinkle with a tablespoon of pickling spice blend. Pour in 4 cups of beef broth, bring to a boil on high heat, cover, and cook for about 3.5 to 4 hours. You can add vegetables such as potatoes, carrots, and cabbage towards the end of the cooking time, about 30-40 minutes before the meat is done.
It is important to cook corned beef to temperature rather than time. The optimal temperature for fork-tender corned beef is between 180-205°F, with some suggesting that 185-190°F is a good sweet spot. Use a meat probe or instant-read thermometer to check the internal temperature of the meat.
If you are cooking for a crowd, you can cook corned beef in a large hotel pan in the oven. You can also cook corned beef ahead of time and reheat it when needed. This is a great option if you are short on oven space or want to reduce the stress of cooking for a large group.
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Using an electric pressure cooker
First, prepare your corned beef by removing it from its packaging and placing it in the pressure cooker. If you want to add extra flavour, rub the beef with mustard and sprinkle with brown sugar. You can also add vegetables such as potatoes, carrots, and cabbage, but be aware that these will affect the cooking time.
Next, you'll need to add liquid to the pot. Completely cover the beef with water or, for added flavour, use beef stock or beer. If using water, add the spices from the spice packet that comes with the corned beef. You can also add diced mirepoix (carrots, celery, and onion) for extra flavour.
Now, it's time to cook your corned beef. Attach the lid and cook at full pressure for around 70 to 90 minutes. If you're using vegetables, bring the pressure down, remove the lid, and add them to the pot. Put the lid back on and cook at full pressure for an additional 15 minutes.
Finally, release the pressure and remove the lid. Let the meat rest for 5 to 10 minutes before slicing. The internal temperature should be at least 160°F for food safety, and 190°F for optimal tenderness.
There you have it—tender and flavourful corned beef made in your electric pressure cooker!
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Stovetop cooking
Preparation:
First, remove the corned beef from its packaging and rinse it under cold water for about a minute to remove excess brine and spices, preventing it from becoming overly salty. If you plan to cook the corned beef the next day, you can place it in a sealable bag with 2 quarts of water and leave it in the refrigerator for 12-24 hours to further reduce saltiness while maintaining flavour.
Cooking the Corned Beef:
Place the corned beef in a large stock pot or Dutch oven with the fat cap facing up. Corned beef typically has a thin layer of fat on one side, which adds flavour. Add a bottle of dark beer or lager, water, and spices to the pot. You can use the spice packet that often comes with corned beef, or add your own mix of pickling spices, bay leaves, peppercorns, allspice, ginger, cinnamon, or other warming spices. You can also add aromatics like onions, vinegar, and sugar to enhance the flavour. Ensure the beef is fully submerged in the liquid.
Bring the pot to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cover the pot and let it cook until the meat is tender. The cooking time will depend on the size and shape of the corned beef, but it typically takes about 45-50 minutes per pound, or approximately 2 1/2 to 3 1/2 hours total. The corned beef is done when a fork can easily penetrate the centre of the meat.
Resting the Meat:
Once the corned beef is tender, remove it from the pot and let it rest for at least 20 minutes. You can place it in a warm oven to keep it warm while you prepare the vegetables.
Cooking the Vegetables:
While the meat is resting, bring the cooking liquid back to a boil and add your desired vegetables. Classic choices include potatoes, carrots, and cabbage. Simmer the vegetables for about 15-25 minutes until they are tender.
Serving:
Always cut corned beef across the grain. Look at the direction of the fibres in the meat and cut in the opposite direction to ensure the most tender slices. Serve the corned beef with the vegetables and enjoy!
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Cooking time and temperature
Corned beef can be cooked in a variety of ways, including boiling, baking, and pressure cooking. Here is a detailed guide on the cooking time and temperature for each method:
Boiling on a Stovetop
Place the corned beef in a large pot and add enough water to cover the meat. For added flavour, include the spice packet that comes with the corned beef. Bring the water to a boil, then reduce the heat, cover the pot, and let it simmer. For a 5-pound brined corned beef brisket, simmer for about 2.5 to 3 hours, or until the meat is fork-tender. The internal temperature should reach at least 160°F for food safety, and 190°F for optimal tenderness.
Baking in an Oven
Preheat your oven to 300°F to 350°F. Place the corned beef in a Dutch oven or a baking dish, fat side up, and cover with aluminium foil. Bake for approximately 3 to 4 hours, or until the meat is fork-tender. As with boiling, the internal temperature should reach at least 160°F for food safety, and 190°F for optimal tenderness.
Pressure Cooking in an Instant Pot
Place the corned beef brisket, fat side up, on a rack inside the Instant Pot. Sprinkle with a pickling spice blend and pour in beef broth. Close the vent and cook at high pressure for 70 to 90 minutes, followed by a natural pressure release. The internal temperature should reach 160°F for food safety, and 190°F for optimal tenderness.
Slow Cooking
Place the corned beef in a slow cooker and sprinkle with the seasoning packet. Add 4 cups of beef broth and cook on low for 8 to 9 hours. You can add vegetables halfway through the cooking time to prevent overcooking.
Smoking
Soak the corned beef brisket in water for 12 to 24 hours before smoking to reduce saltiness. Preheat your smoker to 225°F and place the corned beef, fat side up, in the smoker. Smoke until the internal temperature reaches 160°F.
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Adding vegetables
Corned beef typically requires a longer cooking time than most vegetables. Therefore, it is best to add the vegetables towards the end of the cooking process to prevent overcooking them.
When cooking corned beef in a pot on the stove, bring the pot to a boil over medium-high heat. Then, reduce the heat to low to maintain a gentle simmer. Cover the pot and cook until the beef is tender and forkable. This usually takes about 2 to 3 hours.
About 30 minutes before the corned beef is ready, prepare your vegetables. Cut 1 pound of carrots crosswise into 2-inch pieces. Cut 1 pound of cabbage into 1-inch-thick wedges, leaving the core intact. Halve any small or baby potatoes larger than 2 inches wide.
Once the corned beef is ready, transfer it to a cutting board and cover it with aluminum foil to keep it warm. Then, add the potatoes and carrots to the broth and simmer until they are almost tender, which should take about 15 minutes. Finally, add the cabbage, cover, and simmer for another 12 to 15 minutes until all the vegetables are tender.
You can also add vegetables to the corned beef while it cooks. For instance, when cooking corned beef in a crockpot, some people add carrots and potatoes at the beginning, halfway through, or an hour before the end. You can also add onions and garlic to the broth for extra flavor. If you're using cabbage, it's best to add it about an hour before the corned beef is ready to prevent overcooking.
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Frequently asked questions
Corned beef can take anywhere from 70 minutes to 36 hours to cook in a pot, depending on the method used. For example, cooking corned beef in an electric pressure cooker will take around 70 minutes, whereas cooking it in an oven at 155°F will take 36 hours.
Corned beef takes between 45 minutes and 90 minutes to cook in an Instant Pot.
Corned beef takes between 8 and 9 hours to cook in a slow cooker.
Corned beef takes between 3 and 6 hours to cook in an oven, depending on the temperature.
