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.
What happens if you don't rinse corned beef before cooking? ›
Many recipes don't include a step for rinsing the meat, but it's worth doing it anyway. Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don't worry: Rinsing won't make the beef taste bland!
How to make corned beef more tender? ›
Another popular method for producing tender and juicy meat is slow cooking. Slow cooker corned beef brisket is easy to make using a crock pot, adding chopped vegetables, herbs and spices to the meat, and cooking for 8 to 10 hours on low heat.
What is the best cooking method for corned beef? ›
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.
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.
Why add beer to corned beef? ›
The alcohol and hops in the beer add a rich, slightly bitter flavor that complements the salty and savory taste of the corned beef. What is this? Beer also contains enzymes that help to tenderize the meat, making it more tender and juicy.
Do you simmer corned beef with lid on or off? ›
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. A 3-pound corned beef could take three hours or more to become perfectly tender. Check the meat occasionally, adding more water if necessary.
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 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.
Slow cooking at a low temperature gives the collagen in the meat time to become soft and gelatinous, which makes your meat tender. If your meat is dry or chewy, it's likely because it was cooked too hot and too fast.
What makes corned beef taste good? ›
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.
How to tell when corned beef is done? ›
The corned beef and vegetables should all be fork tender . Internal temperature should be at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F. Remove meat from pressure cooker and let rest for 5 – 10 minutes. Slice across the grain.
Is it better to cook corned beef in the oven or on the stove? ›
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.
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.
Do you cook corned beef with the grain or against the grain? ›
Corned beef is like steak, in that it should be cut against the grain, meaning that your slices should be made perpendicularly to the direction of the muscle fibers. To identify the grain, look for parallel lines running across the length of the cooked corned beef.
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 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.
