24 of the most Amazing Corned Beef Recipes (2024)

FAQs

What is the secret to best corned beef? ›

Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot. When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result.

Information. Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.

In our book, roasting is our preferred method to cooking a corned beef brisket. Roasting results in a super moist and tender brisket with an irresistible crust. We packed in the flavor with a unique and simple homemade spice blend—trust us, you won't find flavor like this in a little pre-made baggie.

Place entire contents of package (including any extra juices) in a pot and cover with cold water. Place lid on pot. Then bring it to a boil and reduce heat to low. Let simmer unit fork tender approximately 2.5-4 hours depending on size.

The flavor profile often includes bay leaf, black peppercorn, mustard seed, dried red pepper and coriander. If that blend sounds familiar, it's because it's same list of spices that are packaged as pickling spice. Not surprising, since corned beef and pickles are commonly made in the same place: a deli.

Always Rinse Corned Beef Before Cooking It

Regardless of whether you cure the meat yourself or buy a ready-to-cook corned beef, chances are there's excess salt lingering on the surface and tucked into folds on the outer part of the meat.

Beer contains acids and tannins, which break down meat and tenderize it. It's the same idea as using citrus, wine, or vinegar in a marinade. In this case, Chapple uses two bottles of pale ale to braise the beef, combining it with onion, garlic, bay leaves, and 12 cups of water.

Rinsing the corned beef means it will be less salty. Also, keep the seasoning packet if one came with it. The packet is a pickling spice blend made up mostly of peppercorns, bay leaves, and mustard seeds. But you can always add your own spices.

For a two to three-pound corned beef brisket, cook for 2 1/2 to 3 hours. For a three to five-pound corned beef brisket, cook for 3 to 3 1/2 hours. STOVE: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about 1 hour per pound.

Is it better to boil or bake corned beef? ›

Boiling is the most common way to cook corned beef, but it can also be baked or made in a slow cooker. The important thing is to cook it slowly so that it will be tender when finished. To serve you should slice it against the grain.

You can bake, boil, or cook it in your slow cooker, but the key to a tender, flavorful meal requires at least a few hours. All of these methods are very easy, and you can add vegetables to the meat while it's cooking to create a one-dish meal.

Blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.

Corned beef can sometimes turn out tough when cooked in a crock pot for several reasons: Low Temperature: Slow cookers typically cook at relatively low temperatures, which can result in meats like corned beef not reaching a high enough temperature to break down the tough connective tissues and collagen properly.

When you're done cooking the corned beef, make sure you slice against the grain of the meat. This will produce a more tender result; if you slice with the grain, you'll find a more tough and stringy texture when you chew.

Point Cut: More marbling and fat, ideal for slow cooking, results in a richer flavor and more tender meat, best for hearty dishes.

If you're looking for a more tender and juicy meat, the best cut of corned is point cut. It has more marbling and fat which is the reason why it's more flavorful, soft, and juicy than flat cut. Both cuts are tough cuts of meat though, so they require low heat and slow-cooking methods.

Corned beef is typically made from beef brisket – a relatively inexpensive cut of beef – cured in salt brine, with some pickling spices: bay leaf, peppercorns, mustard seed, juniper berries, coriander seeds, and whole cloves. Corned beef gets its characteristic sweet and tart taste from the brine.