Emilie Meyer
Corned beef is a salt-cured beef product that is typically cooked with cabbage, potatoes, and carrots, and is especially popular around St. Patrick's Day. There are several ways to cook corned beef, including in a slow cooker, an Instant Pot, in the oven, or in a pot on a stovetop. This paragraph will focus on the latter method.
| Characteristics | Values |
|---|---|
| Cooking equipment | Stovetop, slow cooker, Instant Pot, oven |
| Cooking time | 2-3 hours on stovetop, 4-9 hours in slow cooker, 75-90 minutes in Instant Pot, 4 hours in oven |
| Meat | Corned beef brisket, preferably flat cut |
| Vegetables | Cabbage, potatoes, carrots, onion |
| Broth | Beer, water, pickling spices, apple cider vinegar, sugar, beef broth |
| Meat preparation | Rinse under cool running water, place fat cap up, cover with broth |
| Cooking temperature | Low heat, gentle simmer |
| Serving suggestions | Soda bread, cornbread, sandwiches |
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What You'll Learn
How to cook corned beef in a pot on a stovetop
Corned beef is a timeless family favourite that is easy to prepare with just a few ingredients. It is a brine and spice-cured beef brisket that becomes tender when cooked slowly on low heat. Here is a step-by-step guide to cooking corned beef on a stovetop:
Preparation:
Firstly, remove the corned beef from its packaging and rinse in cold water for about a minute to remove the surface brine and any excess spices. This helps prevent it from being overly salty.
Cooking:
Place the corned beef in a Dutch oven or large stock pot with the fat cap facing up. Add a bottle of dark beer or lager, water, and spices such as pickling spices, sugar, and herbs. You can also add vegetables like onions, carrots, potatoes, and cabbage to the pot for a one-pot meal. Ensure that 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 and cook until the meat is fork-tender, which usually takes about 2 to 3 hours.
Serving:
Once the corned beef is cooked, remove it from the pot and let it rest for at least 15 to 20 minutes. Keep it covered and place it in a warm oven to retain heat if desired. While the meat is resting, you can cook the vegetables in the remaining broth for about 15 to 30 minutes. Slice the corned beef against the grain and serve it with the vegetables and broth.
Tips:
- Corned beef must always be cut across the grain for the most tender meat.
- If you are not ready to eat right away, you can allow the corned beef to rest in the cooking liquid and reheat it later.
- Leftover corned beef can be stored in the fridge for up to 3 to 4 days.
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How to cook corned beef in a slow cooker
Slow cookers are a great option for cooking corned beef, especially if you're looking for a mostly hands-off approach. Here's a step-by-step guide on how to cook corned beef in a slow cooker:
Preparing the Ingredients:
Firstly, gather your ingredients. For a classic corned beef and cabbage dish, you'll need corned beef brisket, cabbage, potatoes, carrots, and onions. You can also add other aromatics like celery stalks. When choosing corned beef, opt for a ready-to-cook flat cut as it is easier to find, lean, and will give you tender slices.
Seasoning and Broth:
Rinse the corned beef under cool running water for about a minute to wash off any excess brine or spices. Place the meat in the slow cooker with the fat cap facing up. Scatter the onions over the brisket. You can also add other aromatics like celery at this stage.
For seasoning, you can use the pickling spice packet that often comes with the corned beef or make your own blend. A simple blend can include bay leaves, whole black peppercorns, allspice berries, and cloves. Sprinkle the spices over the meat.
Adding Vegetables and Liquid:
Add your vegetables to the slow cooker. Place the potatoes, carrots, and onion in first, and if you're using cabbage, add it about an hour before the dish is ready. You can chop the vegetables into larger chunks to avoid them turning mushy.
Now, add liquid to the slow cooker. You can use water, beef broth, or a combination of both. Some recipes also call for adding beer or lager for extra flavor. Ensure that the liquid covers the meat and vegetables.
Cooking Time and Temperature:
Turn on your slow cooker to a low setting and let the corned beef cook for 7 to 9 hours. You can also cook it on high for 4 to 6 hours, but the low setting will give you a more tender result.
Serving:
Once the corned beef is cooked to your desired tenderness, remove the vegetables and place them in a separate serving bowl. Keep the meat in the slow cooker until you're ready to slice and serve to prevent it from drying out.
And there you have it! Delicious, tender corned beef made in your slow cooker. This method is perfect for busy days when you want a hearty meal without having to spend hours in the kitchen.
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How to cook corned beef in an Instant Pot
Ingredients
- Corned beef brisket
- Water
- Beer (a dark Irish stout such as Guinness, or lager/brown ale)
- Garlic
- Pickling spices (or a spice packet that comes with the beef)
- Sugar
- Salt and pepper
- Vegetables (baby carrots, quartered potatoes, and cabbage wedges)
Method
- Place a clean trivet into the inner pot of your Instant Pot, then pour in water and beer.
- Season the corned beef with salt and pepper, and place it in the pot with the fat side facing up.
- Secure the lid, making sure the vent is closed.
- Using the display panel, select the Manual or Pressure Cook function.
- Set the pressure to high and the timer to 70 minutes for sliceable beef or 90 minutes for "fall-apart" tender beef.
- When the time is up, let the pressure naturally release for 10-15 minutes, then quick-release the remaining pressure.
- Remove the lid and transfer the brisket to a baking sheet. Cover with aluminum foil and let the meat rest for about 15 minutes.
- If you want to cook vegetables, remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, ensuring the vent is closed.
- Cook the vegetables on high pressure for 4-5 minutes, then do a quick release.
Your corned beef and vegetables are now ready to serve!
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How to prepare the beef before cooking
To prepare corned beef before cooking, start by removing the corned beef brisket from its packaging and rinsing it under cool running water for about a minute. This step helps wash off any excess spices that may have come in the brine.
Next, place the corned beef in a Dutch oven or a large pot with the fat cap facing up. If you're using a slow cooker, simply place the corned beef inside and sprinkle the seasoning packet over it. For a slow cooker, you can also add in vegetables like potatoes and carrots right away, but if you're using a stovetop, you'll add the vegetables later.
If you're cooking the corned beef on a stovetop, scatter an onion, cut into wedges, over the brisket. You can also add other aromatics like carrot chunks, celery stalks, and spices. These ingredients will infuse the cooking liquid with flavour as the corned beef simmers.
Finally, add your liquid. For a slow cooker, use four cups of beef broth. For a stovetop, you can use a combination of lager or brown ale, water, apple cider vinegar, and pickling spices. The beef should be fully submerged.
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How to prepare the vegetables
Preparing the vegetables for corned beef is a simple process. First, peel and cut your carrots into 2-inch pieces. You can also cut them into large chunks or thick spears. Next, cut your cabbage into 1-inch wedges, leaving the core intact. You can use standard green cabbage or Savoy cabbage. Then, prepare your potatoes. Use baby or small Yukon Gold or red potatoes, and avoid starchy potatoes like Russets, which may fall apart during cooking. Halve any potatoes larger than 2 inches wide. You can also use new potatoes or leave them whole if they are small enough.
Some recipes call for onions, which should be peeled and cut into 1-inch wedges or thick slices. Place the onion wedges or slices at the bottom of the pot or slow cooker, and scatter them over the brisket if cooking on the stovetop. You can also add other vegetables like celery stalks or Brussel sprouts. Chop your vegetables into large pieces to avoid them becoming mushy.
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Frequently asked questions
The best way to cook corned beef in a pot is to use a Dutch oven on a stovetop. Place the corned beef brisket in the pot with the fat cap facing up, along with aromatics like carrot chunks, celery stalks, and onions. Add water and spices, bring to a boil, then reduce to a gentle simmer. Cover and cook until tender.
You can use a blend of pickling spices, or make your own blend with bay leaves, whole black peppercorns, mustard seeds, juniper berries, allspice berries, and whole cloves.
Corned beef and cabbage is a classic combination, and potatoes, carrots, and onions also go well with corned beef.
Cooking corned beef in a pot on the stovetop typically takes around two to three hours, depending on the size of the brisket.
Yes, you can use a slow cooker to cook corned beef. This method takes longer, usually around eight hours, but it is a great option if you want a hands-off approach.
