Have you ever wondered how to cook pickled beef at home? If you’ve had store-bought corned beef and thought, “I wish I could make this myself,” you’re in the right place!
Cooking pickled beef at home is much simpler than you might think, and with a few key steps, you can achieve tender, juicy corned beef every time.
Whether you’re looking to serve it for St. Patrick’s Day, as part of a Sunday roast, or just as a comforting family meal, knowing how to cook beef will allow you to enjoy this rich, flavourful dish at your convenience.
In this guide, we’ll show you how to prepare pickled beef using stovetop, oven, and pressure cooker methods. Plus, we’ll share tips on making it tender and full of flavour.
What Is Pickled Beef?
Pickled beef, commonly known as corned beef, refers to beef that has been cured with a brine solution made of water, salt, and spices. The brining process helps tenderise the meat and infuse it with flavours that make it so distinctive.
You may already be familiar with the famous corned beef brisket, which is the cut typically used for this dish.
The brine can also include a variety of spices like mustard seeds, peppercorns, and cloves, which create a unique, rich taste when cooked. But how exactly do you cook it at home to get the perfect results?
How to Cook Pickled Beef: The Best Methods
You have several methods to choose from when cooking pickled beef at home. Let’s dive into each one to help you decide which works best for your kitchen and schedule.
1. Stovetop Method: The Traditional Way
The stovetop method is the classic way to cook pickled beef and results in delicious, tender meat. It’s the method most commonly used for cooking corned beef in homes around the world.
Instructions:
- Rinse the Beef: Start by removing the pickled beef brisket from its packaging and rinse it well under cold water to remove excess brine and spices. Pat it dry if you plan to roast it; otherwise, you can proceed directly to simmering.
- Add to Pot: Place the rinsed brisket in a large pot or Dutch oven. Add enough water or beef broth to cover the meat completely.
- Add Spice: Add 1 tablespoon of pickling spice blend to the water for additional flavour. This will help infuse the beef with its signature taste.
- Simmer: Bring the liquid to a boil, then reduce the heat to a gentle simmer. Cover the pot loosely with a lid and cook for about 3 to 3.5 hours (for a 5 lb brisket), or until the meat is fork-tender.
- Add Vegetables: For a complete meal, add peeled carrots, halved potatoes, and cabbage wedges about 30–40 minutes before the beef is done.
- Rest and Serve: Once the corned beef is cooked, remove it from the pot and let it rest for 10–15 minutes. Slice thinly against the grain for the best texture.
Why This Method Works:
Simmering the beef on the stovetop allows it to cook slowly and evenly, helping to break down the connective tissues, resulting in a juicy, tender piece of meat. Plus, the added spices and vegetables make the dish even more flavourful.
2. Oven Roasting: For a Rich, Glazed Finish
If you prefer a pickled beef recipe with a bit of caramelisation, roasting it in the oven is a fantastic option. This method adds a bit of extra flavour and a golden-brown crust, while keeping the beef tender and juicy on the inside.
Instructions:
- Preheat the Oven: Set your oven to 325–350°F (165–175°C).
- Prepare the Brisket: After rinsing the beef, pat it dry and place it in a foil-lined roasting pan. You can optionally coat the brisket with a seasoning mix of brown sugar, dry mustard, and paprika, or drizzle a little honey for extra glaze.
- Cover and Roast: Wrap the brisket tightly in foil and bake it for about 3–3.5 hours, or until the meat is fork-tender.
- Rest and Slice: Let the meat rest for a few minutes before slicing it thinly against the grain. If you like, return the slices to the pan juices for extra flavour.
Why This Method Works:
Roasting the beef in the oven provides a nice contrast between the tender inside and slightly caramelised exterior. The foil helps lock in moisture, ensuring the beef remains juicy.
3. Pressure Cooker/Instant Pot: The Fastest Method
For those who are short on time, the Instant Pot or pressure cooker is the quickest method for cooking pickled beef. In just over an hour, you can have perfectly tender corned beef without compromising on flavour.
Instructions:
- Prepare the Pressure Cooker: Place the corned beef brisket on the steamer rack in the Instant Pot.
- Add Liquid and Spice: Add 4 cups of water or broth and 1 tablespoon of pickling spice blend to the pot.
- Cook on High Pressure: Seal the lid and cook on High Pressure for 90 minutes. Once the cooking time is complete, allow the pressure to release naturally.
- Cook Vegetables: After removing the beef, cook vegetables in the leftover pot liquid for an additional 3 minutes on High Pressure.
- Rest and Slice: Let the beef rest under foil for 10–15 minutes before slicing against the grain.
Why This Method Works:
The pressure cooker cooks the beef quickly while still breaking down the muscle fibres and keeping the meat tender. This method is perfect for those who need to prepare pickled beef fast without sacrificing quality.
Essential Tips for Cooking Pickled Beef
No matter which method you choose, following these tips will ensure your pickled beef is cooked to perfection:
- Slice Against the Grain: Always slice the beef against the grain to make each piece more tender and easier to chew.
- Rest the Meat: Let the cooked beef rest for at least 10–15 minutes before slicing. This helps the juices redistribute and results in juicier meat.
- Use Fresh Vegetables: When adding vegetables like carrots, cabbage, and potatoes, make sure they are fresh to ensure they cook properly and absorb the flavours of the broth.
- Don’t Rush: Whether you’re simmering or roasting, patience is key to making sure your beef turns out tender.
How Long Should You Brine Beef for Pickling?
If you’re making homemade pickled beef, the brining process takes 5–10 days. The beef should be submerged in a salt-spice solution in the fridge, and it’s important to turn it once or twice a day to ensure even flavour distribution.
Conclusion
Learning how to cook pickled beef at home is an excellent skill that guarantees tender, juicy, and flavourful meals.
Whether you use the stovetop, oven, or pressure cooker method, these techniques will help you cook a perfect beef every time.
Frequently Asked Questions (FAQs)
1. How long should I cook corned beef?
Corned beef should cook for about 1 hour per pound. A 5 lb brisket will take 3.5–4 hours on the stovetop or 8–10 hours in the slow cooker.
2. Can I use a different cut of beef for pickled beef?
While brisket is the traditional cut for corned beef, you can use silverside (bottom round) as an alternative. Both cuts work well with pickling.
3. Can I freeze pickled beef after cooking?
Yes, pickled beef can be frozen after cooking for up to 2–3 months. Be sure to slice it before freezing for easier reheating.
4. How do I know when pickled beef is done?
The beef is done when it reaches an internal temperature of 190–200°F and is fork-tender.
5. Can I cook pickled beef without vegetables?
Yes! If you prefer, you can cook the beef without vegetables and serve them on the side for a simpler dish.