Tillie Doyle
Corned beef is a timeless family favourite that is perfect for a hearty weeknight dinner. It is a salt-cured beef product that can be cooked in a variety of ways, including in a stock pot on the stove. Corned beef is typically cooked with vegetables such as potatoes, carrots, and cabbage, and often served with a white sauce or sour cream. When cooking corned beef in a stock pot, it is important to rinse the meat to remove excess brine and spices, and then place it in the pot with enough water to cover the meat. Beer and spices can also be added to the pot for additional flavour. The corned beef is then brought to a boil and simmered for several hours until it is tender.
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What You'll Learn
Stovetop method
Corned beef is a classic family favourite that is perfect for a hearty weeknight dinner. It is brine and spice-cured beef brisket that becomes tender when cooked slowly on low heat. Here is a detailed guide on how to cook corned beef in a stock pot on a stovetop:
- Place the corned beef in a large stock pot.
- Rinse the corned beef in cold water to remove the surface brine and prevent it from becoming overly salty.
- If your corned beef came with a spice packet, add the contents to the water. If not, add 1-2 tablespoons of pickling spice and 2 bay leaves. Typical spices include bay leaves, peppercorns, allspice, ginger, and cinnamon.
- Add one bottle of beer (optional) and enough water to completely cover the corned beef.
- Bring the water to a boil over medium-high heat.
- Reduce the heat to low to maintain a gentle simmer. Cover the pot and cook until the corned beef is fork-tender. This should take about 45-50 minutes per pound, or 2 1/2 to 3 1/2 hours in total.
- Once the corned beef is tender, remove it from the pot and cover it to keep warm.
- Rest the corned beef for at least 20 minutes before slicing. Always cut the corned beef across the grain for the most tender meat.
- While the meat is resting, you can add vegetables to the corned beef water and simmer them until tender. Toss the cooked vegetables with butter, salt, pepper, and fresh parsley.
- Leftover corned beef can be stored in an airtight container in the fridge for up to 3-4 days.
Corned beef is typically served with mashed potatoes and vegetables, along with a simple white sauce or sour cream. Enjoy your delicious and tender stovetop corned beef!
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Oven-braised method
Oven-braised corned beef is a delicious and simple dish to make. It is best to use a flat cut of corned beef brisket as this is easier to find, lean, and will be tender and flavourful when cooked.
First, preheat your oven to 300-350°F. Place the corned beef in a Dutch oven or large pot, with the fat cap facing up. If your corned beef came with a spice packet, add this now, or use one tablespoon of pickling spice blend. You can also add a couple of bay leaves for extra flavour. Pour in four cups of beef broth, or a mixture of broth and beer, and enough water to cover the meat. Bring this to a boil on high heat.
Now, cover the pot and place it in the oven to cook for around three to four hours. The meat is done when it is tender and can be penetrated easily with a fork. The internal temperature should be at least 160°F for food safety, and 190°F for optimal tenderness.
Around 30-40 minutes before the meat is done, you can add potatoes, carrots, and cabbage to the pot. If you are adding vegetables, you may need to add a little more water to the pot to ensure the meat stays covered. Once the meat is cooked, remove it from the oven and let it rest for 5-10 minutes before slicing it thinly, across the grain.
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Slow cooker method
Slow cooker corned beef is an easy, tasty, and tender way to cook this meat. It's a great option if you don't want to be in the kitchen all day, and it's perfect for St. Patrick's Day celebrations.
First, you'll need to prepare your corned beef. Remove it from its packaging and rinse under cool running water for about a minute. This will wash away any excess salt from the brine. If you want to reduce the salt content further, you can soak the corned beef in water in the refrigerator for up to 24 hours before cooking.
Next, place the corned beef in your slow cooker. If it came with a spice packet, sprinkle this over the meat. You can also add other spices like pickling spice blend or bay leaves for extra flavour. For a sweeter taste, you can add brown sugar. Then, pour in about 4 cups of beef broth or enough water to cover the meat.
Turn your slow cooker to low and cook for 8-9 hours. If you want to add vegetables, it's best to add potatoes and carrots halfway through the cooking time to prevent them from overcooking. Cabbage can be added about an hour before serving.
Once the corned beef is cooked, remove it from the slow cooker and let it rest for 5-10 minutes. Then, slice it across the grain and serve with your chosen vegetables.
Slow cooker corned beef is a simple and delicious way to prepare this classic dish, perfect for a hearty family meal.
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Instant Pot method
Using an Instant Pot to cook corned beef is a simple and time-saving method. The pressure cooker ensures the beef is tender and juicy.
First, add a base of flavour to your Instant Pot. This could be onions, garlic, thyme, and bay leaves. You can also add a few cups of water or, for extra flavour, a mixture of water and beer or beef broth.
Next, place the corned beef on top of the base ingredients, fat-side up. Sprinkle the beef with the seasoning packet and/or salt and pepper.
Lock the lid of the Instant Pot and set the vent to the sealing position. Set the Instant Pot to high pressure and cook for around 90 minutes for tender beef. If you prefer your beef to be sliceable, rather than fall-apart tender, you can reduce the cooking time to 70 minutes.
Once the cooking time is complete, allow the Instant Pot to naturally vent for at least 10 minutes, then release the remaining pressure. Remove the beef from the pot and cover it with foil to rest.
You can use the reserved juices and the Instant Pot to cook vegetables, such as potatoes, carrots, and cabbage, to serve with the beef.
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Electric pressure cooker method
Place the corned beef brisket in the electric pressure cooker with the fat side facing up. If you want to add extra flavour, rub the raw corned beef with mustard and sprinkle the top side with brown sugar.
Add water to the pot until the corned beef is completely covered. If your corned beef came with a spice packet, add this to the water. If not, add one tablespoon of pickling spice blend and two bay leaves. You can also add a bottle of beer for extra flavour.
Lock the lid in place, making sure the vent is closed. Set the pressure cooker to high pressure for 70 minutes. If your pressure cooker doesn't have a timer, use a timer or stopwatch to time this stage of the process.
After 70 minutes, bring the pressure down and remove the lid. Add vegetables such as cabbage, potatoes, and carrots to the pot. You can also add diced mirepoix (carrots, celery, and onion). Bring to full pressure and cook for an additional 15 minutes.
Release the pressure and remove the lid. The corned beef and vegetables should be fork-tender. The internal temperature should be at least 160°F for food safety; for optimal tenderness, the internal temperature should be 190°F.
Remove the meat from the electric pressure cooker and let it rest for 5–10 minutes. Slice the corned beef across the grain.
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Frequently asked questions
Place the corned beef in a large stock pot with enough water to cover the meat. Add a bottle of beer for extra flavour and bring to a boil. Reduce the heat, cover and simmer for 45-50 minutes per pound.
Corned beef should be cooked for 2.5-3.5 hours or until fork-tender.
Keep the temperature low to maintain a gentle simmer. A few small bubbles are fine but anything more will dry out the meat.
Corned beef is often served with potatoes, carrots and cabbage. These can be added to the stock pot 30-40 minutes before the meat is ready.
Corned beef usually comes with a spice packet that can be added to the water. If your corned beef didn't come with a spice packet, add 1-2 tablespoons of pickling spice and 2 bay leaves.
