Ever wondered how to cook corned beef at home?
Whether you’re looking to prepare this iconic dish for a holiday meal, family dinner, or just because, learning the best methods to cook corned beef is essential, If you’ve ever been disappointed by dry, tough corned beef, we understand your frustration.
Don’t worry, we’ve got you covered with detailed methods that guarantee juicy, tender results every time.
This guide’ll explore four foolproof methods to cook corned beef: stovetop, oven, slow cooker, and pressure cooker.
We’ll also share some essential tips to help you get the most flavourful and tender beef.
What’s the Secret to Perfect Corned Beef?
Corned beef is known for its tender texture and rich, savoury flavour. But achieving this can be tricky if you don’t know the proper technique. So, what makes the difference?
- Cooking Time: Slow and steady wins the race. Whether you’re simmering it on the stovetop, braising in the oven, or using a slow cooker, the key is cooking corned beef low and slow to break down the tough muscle fibres.
- Water or Broth: Always make sure to cover the meat with enough liquid to ensure it remains moist and tender. Broth can add extra depth of flavour.
- Resting Time: After cooking, let the corned beef rest for a bit before slicing. This allows the juices to redistribute, making each slice juicy and tender.
- Slicing Against the Grain: Cutting against the grain of the meat is essential for ensuring each bite is as tender as possible.
Now that we know the key to a great corned beef, let’s explore the different methods for cooking it.
4 Methods for Cooking Corned Beef at Home
Here are the four methods of cooking corned beef at home
1. Stovetop Method: The Traditional Way
The stovetop method is the traditional way to cook corned beef. It’s simple, quick, and doesn’t require any special equipment.
Here’s how to do it:
Instructions:
- Prepare the Pot: Place your corned beef brisket in a large pot or Dutch oven. Add aromatics like onions, carrots, and a pickling spice blend or whole spices like bay leaves, peppercorns, and cloves for extra flavour.
- Add Liquid: Pour enough water or beef broth to fully cover the beef.
- Bring to a Boil: Heat the pot on high until the liquid starts boiling, then reduce the heat to a gentle simmer.
- Simmer: Cover the pot and cook the corned beef for about 3–3.5 hours for a 5 lb brisket. A general rule is 1 hour of cooking for every pound of meat.
- Add Vegetables: In the last 30–40 minutes of cooking, add potatoes, carrots, and cabbage for a complete meal.
- Check for Tenderness: The beef is done when it reaches an internal temperature of 190–200°F and is fork-tender.
- Rest and Slice: Remove the corned beef from the pot and let it rest for 15–20 minutes. Slice against the grain for maximum tenderness.
Why This Method Works:
Simmering on the stovetop allows the corned beef to cook gently and evenly, making it tender and juicy.
The added spices and vegetables infuse the beef with delicious flavours.
2. Oven-Braised Method: Hands-Off and Flavourful
If you prefer a more hands-off approach, the oven-braised method is a great option. This method locks in moisture and enhances the flavours as the meat braises in the oven.
Instructions:
- Preheat the Oven: Set the oven to 350°F (175°C).
- Prepare the Dutch Oven: Place the corned beef in a Dutch oven or roasting pan, along with your chosen aromatics and enough water or beef broth to cover the beef.
- Boil on Stovetop: Bring the pot to a boil on the stovetop, then cover tightly with a lid or foil.
- Transfer to Oven: Place the covered pot in the oven and cook for 3.5–4 hours.
- Add Vegetables: Add potatoes, carrots, and cabbage in the last 30–40 minutes of cooking.
- Rest and Slice: Once done, let the corned beef rest for 15–20 minutes, then slice it against the grain.
Why This Method Works:
Oven braising results in a tender, flavourful corned beef with a slightly caramelised outer layer. It’s a set-it-and-forget-it method that delivers excellent results.
3. Slow Cooker Method: Perfect for Busy Days
The slow cooker method is ideal for those who want to let their corned beef cook while they go about their day.
This method ensures juicy, tender corned beef with minimal effort.
Instructions:
- Prepare the Slow Cooker: Place the corned beef in the slow cooker, along with spices and 3–4 cups of broth or water.
- Cook on Low or High: Set the slow cooker to Low for 8–10 hours or High for 4–5 hours.
- Add Vegetables: Add potatoes and carrots halfway through the cooking time, and cabbage during the last 2 hours.
- Rest and Slice: Once the cooking time is up, let the meat rest for 15–20 minutes before slicing.
Why This Method Works:
The slow cooker provides low, consistent heat, which results in extremely tender corned beef. It also infuses the meat with all the flavours from the broth and spices.
4. Pressure Cooker/Instant Pot Method: Quick and Convenient
For a fast and efficient way to cook corned beef, the Instant Pot or pressure cooker method is the way to go.
It drastically reduces cooking time while still delivering tender results.
Instructions:
- Prepare the Pressure Cooker: Place the corned beef in the pressure cooker with spices and 4 cups of broth or water.
- Cook on High Pressure: Set the cooker to High Pressure and cook for 90 minutes.
- Release Pressure: Allow the pressure to release naturally.
- Cook Vegetables: After removing the beef, cook the vegetables in the leftover broth.
- Rest and Slice: Rest the beef before slicing it against the grain.
Why This Method Works:
The pressure cooker uses high pressure to break down the fibres in the meat quickly, producing a tender result in a fraction of the time.
Essential Tips for Cooking Corned Beef
- Brine Your Own Corned Beef: For homemade corned beef, brine the brisket in a salty spice solution for 5–10 days in the fridge, turning it once daily.
- Choose the Right Cut: Both silverside (bottom round) and brisket are great choices for making corned beef at home.
- Don’t Overcook: Overcooking corned beef can lead to dryness. Always check for tenderness by piercing the meat with a fork or thermometer.
- Slice Against the Grain: This is crucial for ensuring the beef is as tender as possible.
Conclusion: Perfect Corned Beef Every Time
Cooking corned beef at home doesn’t have to be difficult. Whether you use the stovetop, oven, slow cooker, or pressure cooker, you can achieve tender, delicious results by following the right method.
Remember, the key is to cook it low and slow, and rest the meat before slicing.
We provide the best tips and recipes to make your cooking experiences easier and more enjoyable.
Frequently Asked Questions (FAQs)
1. How long should I cook corned beef?
Corned beef should cook for about 1 hour per pound. For a 5 lb brisket, cook it for 3.5–4 hours on the stovetop or 8–10 hours in the slow cooker.
2. Can I cook corned beef in a slow cooker on high?
Yes! You can cook corned beef on High in the slow cooker for 4–5 hours if you’re short on time.
3. Should I use broth or water to cook corned beef?
Using broth adds more flavour to the corned beef, but water will work just fine if you prefer a lighter taste.
4. Why do I need to slice corned beef against the grain?
Slicing against the grain breaks up the muscle fibres, making the meat much more tender and easier to chew.
5. Can I cook vegetables with corned beef?
Absolutely! Add potatoes, carrots, and cabbage towards the end of the cooking process for a complete meal.