Corned Beef Brisket Hot Pot: A Hearty Winter Warmer

Corned beef brisket is a timeless family favourite that is perfect for a hearty weeknight dinner. It is a salt-cured piece of beef brisket that is typically cooked with vegetables such as cabbage, potatoes, and carrots. While it can be prepared in a variety of ways, including in an oven, slow cooker, pressure cooker, stove top, outdoor grill, smoker, or air fryer, one popular method is to cook it in a hot pot.

To cook corned beef brisket in a hot pot, you will first need to rinse the meat under cold water to remove any excess brine and prevent it from becoming too salty. Then, place the corned beef, along with some flavourings such as garlic, onions, and spices, in the hot pot with enough water to cover the meat. Bring the water to a boil and then reduce the heat to a simmer. Allow the corned beef to cook slowly for several hours until it is tender. The cooking time will depend on the thickness of the meat, but a good rule of thumb is to allow 40 minutes of simmering time for every 500 grams or 1.1 pounds of meat.

Once the corned beef is cooked, remove it from the hot pot and allow it to rest for a few minutes before slicing it against the grain. Serve the corned beef with your choice of side dishes, such as mashed potatoes, vegetables, or a simple white sauce. Enjoy!

How to cook corned beef brisket in an Instant Pot

Ingredients

• Corned beef brisket (3-5 lbs)
• 1-2 cups of water or other cooking liquid (e.g. beer, broth, apple juice)
• 1 onion, peeled and cut into wedges
• 4 garlic cloves, lightly smashed
• 4 carrots, peeled and cut into large chunks
• 1 pound of small potatoes, whole or halved
• 1/2 head of green cabbage, cut into wedges
• 3 tablespoons of butter
• 1 teaspoon of garlic, minced
• 1 tablespoon of chopped parsley
• Salt and pepper to taste
• Grainy mustard for serving (optional)

Method

• Remove the corned beef from its packaging, rinse with cold water and pat dry with paper towels.
• Place the onions and garlic cloves at the bottom of the Instant Pot.
• Set the corned beef on top of the onions. If your meat comes with a seasoning packet, add this now.
• Pour in your chosen cooking liquid.
• Seal the lid and set the Instant Pot to manual pressure cook on high for 90 minutes.
• Carefully release the pressure using the quick-release method as described in the Instant Pot owner's manual.
• Remove the corned beef, onions and garlic from the pot. Discard the onions and garlic, and place the meat on a plate. Cover to keep warm.
• Place the carrots, potatoes and cabbage into the liquid in the pot. Seal the pot, then cook on manual high pressure for 5 minutes.
• Carefully quick-release the pressure.
• Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30-second increments or until melted.
• Remove the vegetables and potatoes from the pot. Arrange around the corned beef. Drizzle the garlic butter over the potatoes and vegetables.
• Slice the meat against the grain, then serve with mustard if desired.

How to cook corned beef brisket in an oven

Corned beef brisket is a tasty dish that can be cooked in a variety of ways. Here is a step-by-step guide on how to cook corned beef brisket in an oven.

Ingredients and Preparation:

Firstly, gather your ingredients. You will need a corned beef brisket, preferably uncooked and around 4-5 pounds. You can also get a larger brisket if you want leftovers. In addition, you will need some Dijon mustard (not yellow mustard) and brown sugar (either light or dark).

Before cooking, remove the corned beef from its package and discard the spice packet that usually comes with it. It is also recommended to rinse the corned beef under cold running water to get rid of some of the excess salt.

Cooking Method:

Preheat your oven to 325°F-350°F. Place a rack in a roasting pan or baking dish and put the corned beef on it, fat layer up. Rub the corned beef with a generous amount of Dijon mustard and then sprinkle brown sugar on top and gently pat it on.

Cover the corned beef loosely with aluminium foil, leaving some space between the meat and the foil. Place the covered brisket in the roasting pan and bake for about 2 hours.

After 2 hours, remove the foil and turn on the broiler to low. Put the brisket back in the oven and let the top caramelize for a few minutes, keeping a close eye on it to prevent burning.

Serving:

Once the brisket is done, remove it from the oven and let it rest for about 10-15 minutes before slicing. It is important to slice the meat against the grain. You can serve the corned beef brisket with a variety of side dishes, such as mashed potatoes, colcannon, fried cabbage, or roasted potatoes.

Storage:

Leftover corned beef brisket can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, wrap the slices in foil and warm them in the oven at 350°F until heated through.

How to cook corned beef brisket on a stove

Corned beef brisket is a delicious and tender dish that can be cooked on a stove with just a few simple steps. Here is a detailed guide on how to cook corned beef brisket to perfection on your stovetop.

Ingredients:

• Corned Beef Brisket
• Water
• Pickling spices (optional): yellow mustard seeds, black peppercorns, coriander seeds, allspice, ground ginger
• Onion
• Garlic
• Balsamic vinegar (or white/malt vinegar)
• Brown sugar
• Mixed herbs

Step-by-Step Guide:

• Start by rinsing the corned beef under cold water to remove any excess brine. This step is important to prevent the meat from becoming too salty.
• Place the corned beef in a large pot or saucepan. Add enough cold water to completely submerge the meat.
• For extra flavour, add some pickling spices, a quartered onion, and a few crushed garlic cloves to the pot.
• Bring the pot to a boil, then immediately reduce the heat to a gentle simmer. It is crucial to maintain a low simmer to avoid drying out the meat.
• Cover the pot partially and let the corned beef simmer gently for 2-3 hours. The exact cooking time will depend on the size of your corned beef, aiming for about 40 minutes of simmering time per 500g of meat.
• To check if the corned beef is done, insert a fork or skewer into the centre of the meat. If it penetrates easily, the meat is ready.
• Once cooked, remove the corned beef from the pot and let it rest for 5-10 minutes before slicing. Always slice corned beef against the grain for more tender meat.
• Serve your delicious corned beef with your choice of sides, such as mashed potatoes, cabbage, and a white sauce or sour cream.

Tips for the Perfect Corned Beef Brisket:

• Keep the cooking temperature low to prevent the meat from drying out and becoming stringy.
• If any grey foam rises to the surface during cooking, remove it with a slotted spoon and discard it.
• For extra flavour, consider adding balsamic vinegar, brown sugar, and mixed herbs to the pot along with the corned beef.
• If you have any leftovers, corned beef is delicious when used in fritters or sandwiches.

How to cook corned beef brisket in a smoker

Ingredients and preparation:

Corned beef is a salty, flavourful delight that works well on a sandwich or just plain sliced. Smoking corned beef adds a unique and rich flavour to the meat.

To start, you will need a corned beef brisket (3-5 lbs). You can either buy pre-packaged corned beef or make your own by curing a beef brisket with a blend of pickling spices, salt, and curing agents.

Before cooking, remove the corned beef from its package and run it under cold water to remove any excess brine. Pat it dry with a paper towel. If you find corned beef too salty, you can soak the meat in cold water for 2 hours or even overnight to remove the excess salt.

Smoking the meat:

Choose your wood chips—hardwoods like hickory, oak, or fruitwoods such as apple or cherry work well. Preheat your smoker to 225-275°F.

Apply a generous dry rub of spices to the corned beef. You can use a store-bought spice rub or make your own. Here is a simple recipe for a spice rub:

• 2 tablespoons black peppercorns
• 1/2 tablespoon coriander seeds
• 1/2 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder

Grind the spices and mix them together, then rub the mixture onto the corned beef.

Place the corned beef in the smoker, fat-side up, and let it cook for about 3 hours or until it reaches an internal temperature of 160°F.

Braising:

Once the corned beef has reached 160°F, remove it from the smoker and place it in a disposable aluminum pan. Pour your choice of cooking liquid over the brisket—this could be beer, chicken/beef broth, or apple juice. Re-insert a probe and cover the pan with foil, crimping to seal.

Place the covered pan back in the smoker and continue cooking until the internal temperature reaches 195-205°F. This will take an additional 1-2 hours.

Resting and serving:

Remove the corned beef from the smoker and let it rest for at least 30 minutes before slicing. Slice the meat against the grain and serve.

Tips:

• Do not trim the fat off the brisket, as this will dry out the meat and make it less flavourful.
• Resist the temptation to lift the smoker's lid, as this will let the heat out and lengthen the smoking time.
• If you want to speed up the cooking process, you can smoke the corned beef at 275°F for the entire time, but it won't be as tender.
• Leftover smoked corned beef can be used in sandwiches, tacos, nachos, or even a chile relleno recipe!

How to serve corned beef brisket

Corned beef brisket is a delicious and tender cut of meat that can be served in a variety of ways. Here are some tips and suggestions on how to serve it:

• Allow the meat to rest before slicing: This is an important step to ensure the juices redistribute and the meat stays moist. Let the corned beef brisket rest for at least 10 minutes, covered in foil, before slicing and serving.
• Slice against the grain: Always slice corned beef brisket against the grain to ensure more tender meat. This will help ensure that each bite is juicy and flavourful.
• Serve with vegetables: Corned beef brisket pairs well with a variety of vegetables. You can cook the vegetables separately or in the same pot as the meat. Some popular choices include cabbage wedges, carrots, parsnips, potatoes, and onions.
• Complete the meal with a starch: Corned beef brisket goes well with mashed potatoes, colcannon (an Irish dish made with potatoes and cabbage), or even boiled potatoes.
• Add a sauce: A simple white sauce or sour cream can complement the rich flavour of the corned beef. You could also serve it with a mustard sauce or horseradish sauce for an extra kick.
• Leftovers: Don't throw away any leftovers! Corned beef brisket makes great sandwiches, fritters, or can be added to salads.
• Storing and reheating: Corned beef brisket can be stored in the refrigerator for up to four days. When reheating, do so covered in foil in the oven to retain moisture.

So, there you have it! Corned beef brisket is a versatile dish that can be served in many ways. Whether you're enjoying it as a hearty weeknight dinner or a special occasion meal, these tips will help you serve it like a pro.

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