St. Patrick’s Day is just around the corner! To celebrate the holiday, we suggest the iconic Irish-American classic of corned beef and cabbage. Not only is this meal a delicious way to celebrate the Irish-American holiday, but making corned beef at home is also a satisfying cooking project! Whether you’re making corned beef for the first time or a cooking pro curious about how others make it, take a look at the list below of the five mistakes to avoid and what to do instead to ensure corned beef perfection.
1. Not Rinsing the Meat Before Cooking
If you cook the meat straight from the plastic packaging or pulled the meat right away from the brine solution in the fridge without rinsing, you just might be in for a saltier meal than you bargained for.
Instead: Whether you bought a ready-to-cook corned beef or you cured your own, rinse the meat several times under cool water to remove any excess salt. Don’t worry about rinsing away the flavor, the meat is fully infused with flavor by this point.
2. Cooking Over a High Temperature
Brisket is not a fan of high temperature. When cooked on high for too long, corned beef is likely to turn out tough and chewy rather than soft and tender.
Instead: Regardless of the cooking method, corned beef is best cooked over low heat. A low, gentle simmer on the stovetop or in the slow cooker are two excellent methods for cooking up soft, tender slices of corned beef every time.
3. Not Filling the Pot with Enough Water
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.
Instead: Start by filling a large pot with enough water so the corned beef is completely submerged. Remove the lid to check the level of liquid throughout the cooking process and add more water, if necessary. This small step will ensure a super-tender corned beef is the end result.
4. Not Cooking the Meat Long Enough
Brisket, the cut typically used for corned beef, is a naturally tough cut of meat. Cooking corned beef is a process that cannot be rushed. Even when the meat is cooked through, it still needs more time to transform the chewy bite into one that’s beautifully tender.
Instead: Cooking corned beef takes patience as it’s a tough cut of meat that benefits from a lengthy cook time. For stovetop cooking, plan on at least three hours for a three-pound corned beef or eight to 10 hours for a three- to four-pound cut that’s cooked on low in the crock pot.
5. Cutting the Meat Incorrectly
The way you slice your cooked corned beef actually makes a big difference. Always avoid slicing meat with the grain (or in the same direction as the muscle fibers) because it leaves you with a chewier piece of meat.
Instead: Treat corned beef just like steak. Look for the lines of visible muscles fibers on the meat as this is the “grain” of the meat. Always sliced corned beef against the grain instead of slicing with it. Cutting through the muscle fibers shortens them and makes each piece easier to chew.
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FAQs
Because corned beef comes from brisket, a tough cut of meat. You need its connective tissue to break down so you can have tender results. Some like to braise their corned beef in an all-water liquid, with various spices and salt; others add beer to the mix to further tenderize the meat.
What is the secret to the best corned beef? ›
Because corned beef comes from brisket, a tough cut of meat. You need its connective tissue to break down so you can have tender results. Some like to braise their corned beef in an all-water liquid, with various spices and salt; others add beer to the mix to further tenderize the meat.
Do I need to rinse corned beef before cooking? ›
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.
What is the best cooking method for corned beef? ›
The most common method for cooking corned beef and cabbage is boiling. Put the meat in a large pot, cover it with water or beef broth, add a seasoning packet and boil before lowering the heat to a simmer. Cook for 2 to 3 hours or until the meat is tender and cooked to your liking.
Why does my corned beef come out tough? ›
High heat is not a friend to brisket. When cooked at a boil for too long, corned beef is likely to turn out tough and chewy, rather than soft and tender. Do this instead: Regardless of the cooking method, corned beef is best cooked over low heat.
How to make corned beef more tender? ›
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.
Does corned beef get more tender the longer you boil it? ›
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.
Should you cook corned beef fat side up or down? ›
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. Vegetables may be added during the last 20 to 30 minutes of cooking.
Should I completely cover corned beef when cooking? ›
Crock Pot. Remove Corned Beef from package and place in crock pot and completely cover with water. Cover and cook for approximately 11 hours on low or 5 hours on high, or until firmly fork tender. Please note that crock pot cooking times may vary greatly depending upon brand and style.
Do you discard the liquid that the corned beef package? ›
To make the corned beef, open the sealed package right over the slow cooker, because you want to include the brine in the cooking liquid. Don't discard the brine.
The USDA recommends simmering corned beef on the stovetop for 1 hour per pound of meat. If you're cooking yours in the oven, plan for 3 to 3 1/2 hours for a 2 1/2- to 3-pound cut.
How to tell when corned beef is done? ›
Insert your meat thermometer into the center of the brisket.
If the internal temperature has reached 145 degrees Fahrenheit (63 degrees Celsius), you can remove it from the heat source and serve it. Aim for an internal temperature between 145 and 160 degrees Fahrenheit (63 to 71 degrees Celsius).
Should you sear corned beef before slow cooking? ›
Since corned beef is a tougher cut of meat, slow cooking it at a low temperature in the crock pot breaks down the connective tissue. The result is a tender piece of meat perfect for shredding or slicing. Before this bad boy was thrown in the pot, I seared it up on the stovetop to lock in the brine and juices.
What happens if you don't rinse corned beef? ›
Do you rinse corned beef before cooking? Hi, Instead: Whether you bought a ready-to-cook corned beef or you cured your own, rinse the meat several times under cool water to remove any excess salt. Don't worry about rinsing away the flavor, the meat is fully infused with flavor by this point.
Is 350 too high for corned beef? ›
As a general rule of thumb, corned beef takes 45 minutes to 1 hour per pound when baked at 350°—about three hours for a 4-pound brisket.
What is the red liquid in corned beef package? ›
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.
What gives corned beef its distinctive flavor? ›
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.
Should corned beef be covered in liquid? ›
Remove Corned Beef from package and place in crock pot and completely cover with water. Cover and cook for approximately 11 hours on low or 5 hours on high, or until firmly fork tender. Please note that crock pot cooking times may vary greatly depending upon brand and style.
Should you use the juice in the corned beef package? ›
To make the corned beef, open the sealed package right over the slow cooker, because you want to include the brine in the cooking liquid. Don't discard the brine.
Should I cook corned beef in water or broth? ›
Cook it in a slow cooker
Cover the brisket with corned beef seasoning. Pour beef broth into the slow cooker with the brisket. You can also use half broth and half beer if you'd like. Cover and cook on high for 4-5 hours, or on low for 8-10 hours.
