Ella Walter
Corned beef is a delicious, timeless family favourite that is easy to prepare and can be cooked in a variety of ways, including in a slow cooker, instant pot, or on a stovetop. It is important to note that corned beef can be very salty, so it is recommended to rinse it before cooking to balance the flavour. In addition, corned beef is typically cooked with vegetables such as potatoes, carrots, and cabbage, which can be added at different stages of the cooking process depending on the desired texture.
| Characteristics | Values |
|---|---|
| Type of beef | Corned beef brisket |
| Cut | Point cut or flat cut |
| Preparation | Rinse the beef to remove surface brine |
| Cooking method | Slow cooker, pressure cooker, stovetop, oven, smoker, air fryer |
| Cooking time | 70-90 minutes in a pressure cooker, 3.5-4 hours in the oven, 8-9 hours in a slow cooker, 2.5-3 hours in a traditional boil |
| Cooking temperature | 350°F in the oven, 160°F for food safety, 190°F for optimal tenderness |
| Cooking liquid | Water, beer, beef broth |
| Seasoning | Pickling spice packet, mixed herbs, brown sugar, balsamic vinegar |
| Serving suggestions | Potatoes, carrots, cabbage, white sauce, sour cream |
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Stovetop cooking
First, remove the corned beef from its package and rinse it to remove excess brining liquid and prevent it from becoming overly salty. Then, place the corned beef in a large stock pot or Dutch oven with enough water to cover the meat completely. You can also add a bottle of beer for extra flavour. Bring the water to a boil, then reduce the heat to a low simmer. Cover the pot and let it cook for 45-50 minutes per pound, or approximately 2 ½ to 3 ½ hours for a 3-4 lb brisket. The meat is ready when it is fork-tender.
While the beef is cooking, you can prepare your vegetables. Traditional sides include potatoes, carrots, and cabbage. You can boil these in a separate pot or add them to the corned beef during the last 30 minutes of cooking. If you want to add potatoes and carrots to the corned beef pot, they will need about 2 hours to cook. Cabbage only needs 15 minutes, so add it during the last 15-30 minutes of cooking.
Once the meat is fork-tender, remove it from the pot and let it rest for 5-10 minutes. Slice the meat thinly, against the grain, and serve with the vegetables. Enjoy!
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Slow cooker method
Slow cooking corned beef is an easy way to get a tender and delicious result every time. It is also a perfect way to celebrate St. Patrick's Day.
First, place the corned beef in the slow cooker. If your corned beef comes with a seasoning packet, sprinkle this over the meat. You can also add your own spices such as peppercorns, juniper berries, caraway seeds, garlic, and bay leaves. If you want to add vegetables, it is recommended that you add potatoes and carrots at this stage, but hold off on adding cabbage until the last hour of cooking time to prevent it from overcooking. You can also add in onions and celery at this stage.
Next, add liquid to the slow cooker. You can use water, beef broth, or beer. If you are using beer, opt for a dark beer such as Guinness or another dry Irish stout for the best flavor. Pour in enough liquid to cover the ingredients—usually around four cups.
Now, put the lid on your slow cooker and turn it on. Cook on a low setting for 8-9 hours, or on a high setting for 7 hours. If you are cooking on low, the meat will be more tender.
Once the time is up, remove the corned beef from the cooker and leave the liquid in the pot. You can discard the vegetables or enjoy them with the corned beef. Slice the corned beef and serve it with some of the cooking liquid drizzled on top to keep it moist.
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Instant Pot cooking
Instant Pots are a great way to cook corned beef with minimal effort and maximum flavour. The process is simple, and the results are delicious and tender.
First, prepare your corned beef brisket by rinsing it with cold water and patting it dry. You can also choose to rub the brisket with salt and pepper for extra seasoning. Place a trivet into your Instant Pot, and add your choice of liquid. Many recipes suggest using beer for added flavour and tenderness, but you can also use beef broth or a mixture of both. If you want to use water, consider adding some extra spices or garlic to the liquid.
Place the seasoned brisket on top of the trivet and secure the lid, ensuring the vent is closed. Select the 'Manual', 'Pressure Cook', or 'Meat' setting, and set the cook time. For a 3-4 lb corned beef brisket, 70-90 minutes on high pressure is recommended. If you prefer your beef to be more shredded, opt for a longer cooking time of 90 minutes.
Once the cooking time is complete, allow for natural pressure release for 5-15 minutes, followed by a quick release of any remaining pressure. Remove the lid and transfer the brisket to a serving platter or baking sheet. Cover with aluminium foil to keep warm and let the meat rest for about 15 minutes before slicing and serving.
You can also cook classic side dishes like cabbage, potatoes, and carrots in your Instant Pot. Simply add them to the remaining cooking liquid and cook for a few minutes on high pressure.
With this easy Instant Pot method, you can enjoy tender and juicy corned beef with minimal effort and maximum flavour.
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Oven cooking
Corned beef is a piece of beef brisket that has been cured in rock salt and usually something else like nitrates and nitrites. It is a traditional dish for St. Patrick's Day.
To cook corned beef in the oven, first preheat your oven to 300 degrees F (150 degrees C). Place the corned beef brisket in the centre of a roasting pan. Arrange potatoes and carrots around the sides, then scatter onion and garlic over the top. Sprinkle the seasoning packet over the beef, then pour in water until the potatoes are almost covered. Cover with a lid or heavy aluminum foil.
Bake the corned beef for one hour per pound. For example, a 2.65 lb corned beef should cook for the same time as a 2.75 lb corned beef: 2 hours and 45 minutes. If you want to add cabbage, add it around the sides of the roast about 40 minutes before you expect the roast to be ready.
Once the beef has cooked, remove it from the oven and open the foil. Optionally, you can broil the corned beef for 5 minutes, or until the top begins to crisp. After cooking, let the corned beef rest for 10 minutes before transferring it to a cutting board. Slice the meat against the grain and serve with sautéed cabbage.
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Air fryer cooking
Air fryer corned beef is a simple, low-prep recipe that produces tender, juicy beef. It is a great alternative to the traditional method of boiling corned beef, which can also be cooked in a crock pot or slow cooker.
To cook corned beef in an air fryer, first preheat your air fryer to 350-360˚F. While it preheats, mix mustard (some prefer a spicy brown mustard, Dijon, or stone-ground) with either honey or vinegar, and the spice packet that comes with the corned beef. You can also add in pickling spices, or make your own by combining caraway seeds, black peppercorns, whole mustard seeds, coriander seeds, and dried thyme.
Next, lay a large piece of foil on your countertop and place the brisket in the middle. Brush the mustard mixture over the whole brisket, reserving some to baste the meat with later. Wrap the brisket in the foil and place it in the air fryer basket. Cook for 1 hour at 350-360˚F.
When the timer goes off, unwrap the foil and baste the brisket with the remaining mustard paste. Re-cover the brisket and cook for another 40 minutes. Finally, pull back the foil and cook for 5 minutes at 400˚F to get a nice crust on top.
Always use a meat thermometer to check the internal temperature of the meat, which should reach a minimum of 145˚F. Let the corned beef rest for at least 10 minutes before slicing against the grain with a sharp knife.
Leftover corned beef can be stored in an airtight container in the refrigerator for 2-4 days and can be reheated in the air fryer at 370˚F for about 5 minutes.
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