Corned Beef Recipes | Taste of Home (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.

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 the brined corned beef in a large pot or Dutch oven along with the liquid and spices that accompanied it in the package. Pour in enough water to cover the beef, then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot.

Should You Boil or Bake Corned Beef? Really, it's up to you. Both methods create a juicy, tender corned beef when done properly. Traditional recipes, like our corned beef and cabbage or glazed corned beef, call for simmering corned beef in spiced water for about three hours.

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.

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.

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.

Whether you're adding it to a classic casserole, stuffing it into empanadas, or combining it with rice to make a hearty burrito, canned corned beef can bring a depth of flavor that's both comforting and utterly satisfying. So grab that can opener and get ready to elevate your canned corned beef game!

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.

Should corned beef be fully submerged in water? ›

Yes, it does. Yes, corned beef should be covered with water in a slow cooker. This is important to ensure that the meat stays moist and tender during the cooking process. It is also important to ensure that the water level is high enough to fully submerge the meat, as this will ensure that it cooks evenly.

Bring everything to a boil, cover, and reduce the heat to maintain a steady simmer. Cook (don't disturb it much) until the corned beef is completely tender when pierced with a fork, about 3 to 4 hours. Remove the corned beef from the pot and slice across the grain to serve.

Place the corned beef in a stockpot. Add the spice packet and a bottle of dark beer. Bring to a boil, cover, and cook on a low simmer for about 2.5-3.5 hours, or 45-50 minutes per pound.

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.

Although "fork-tender" is a good indicator of doneness, we recommend using a meat thermometer or instant-read thermometer to be sure. Corned beef may still be pink in color after cooking. The pink color is from nitrites used in the curing process and tends to affect the meat color.

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.

Corned beef has a distinct and savory flavor that is rich, salty, and slightly tangy. The meat is typically seasoned with a brine made from salt, water, sugar, and spices, which gives it its characteristic flavor profile.

Soaking helps draw out some of the salt from the curing process. Choose your cut of corned beef wisely. A point cut has more fat marbling and produces juicier slices, while a flat cut is leaner and easier to cut into nice slices.