How To Cook Corned Beef

What is corned beef?

Corned beef is essentially beef that has been cured in a brine with spices. It’s a method of preserving meat that has been used for centuries, and although it sounds sophisticated, it’s actually something very common in many households. The name "corned" comes from the large grains of salt used to cure it. It’s super popular in the United States, especially during St. Patrick's Day, but it’s also enjoyed in many other countries.

The great thing about corned beef is that it’s incredibly versatile. You can cook it in many ways: boiled, baked, slow-cooked, or even canned for when you’re short on time. It has a unique flavor, somewhere between salty and spiced, which pairs perfectly with sides like cabbage or potatoes. Plus, if you have leftovers, you can make delicious dishes like sandwiches or corned beef hash.

Ingredients to prepare corned beef

Here are the ingredients organized by their function, starting with the main ingredients:

Main ingredients:

1 kg of beef (brisket or flank): The main component of the dish, which will be cooked slowly to achieve a soft and tender texture.
1 liter of beef broth: Adds flavor and moisture during cooking, preventing the meat from drying out.
500 ml of dark beer (optional): Adds depth of flavor and a slightly bitter touch, ideal for intensifying the taste of the meat.

For marinating:

3 tablespoons of whole grain mustard: Provides a spicy and acidic flavor that penetrates the meat during marination.
1 tablespoon of black peppercorns: Adds a subtle spicy touch that infuses into the meat.
3 garlic cloves: Adds a deep and aromatic flavor, helping the meat absorb more taste.

For seasoning and cooking:

2 tablespoons of brown sugar: Helps caramelize the surface of the meat and balances the salty flavors of the dish.
1 bay leaf: Adds an aromatic touch to the broth in which the corned beef is cooked.
2 tablespoons of coarse salt: Seasons the dish and enhances flavors during cooking.

For serving:

2 medium potatoes: Served as a side dish, absorbing the juices from the corned beef and providing a soft texture.
2 carrots: Add a natural sweetness to the dish, complementing the salty flavor of the corned beef.
1 small turnip: Adds a mild, earthy flavor, perfect for accompanying the potatoes and carrots.

These ingredients will allow you to prepare a flavorful corned beef with side dishes that perfectly complement the meal.

How to cook corned beef step by step

Here are the detailed steps to cook corned beef clearly and precisely:

Step 1: Prepare and clean

First, make sure the beef is well cleaned and dried. If there is any excess fat, you can trim it off, although leaving a little will help keep the meat juicy during cooking.
Then, clean the vegetables (potatoes, carrots, and turnip) under running water. Peel the potatoes and turnip, and cut all the vegetables into large chunks so they don't fall apart during cooking.

Step 2: Marinate the meat

In a small bowl, mix 3 tablespoons of whole grain mustard, 1 tablespoon of black peppercorns, and 3 minced garlic cloves.
Rub this mixture all over the surface of the meat, making sure to cover it well on all sides.
If you have time, let it marinate in the refrigerator for at least 1 hour, or ideally overnight. This will allow the meat to absorb more flavors.

Step 3: Sear the meat

Heat a little oil in a large pot over medium-high heat.
Place the marinated corned beef in the pot and sear it on all sides until golden brown, about 5 minutes per side. This step is important to lock in the juices during the slow cooking process.

Step 4: Cook the corned beef

Once the meat is seared, add 1 liter of beef broth to the pot. If you prefer, you can also add 500 ml of dark beer to give it a deeper flavor.
Stir in 2 tablespoons of brown sugar, 1 bay leaf, and 2 tablespoons of coarse salt.
Make sure the liquid covers the meat well.

Step 5: Slow cook

Bring everything to a boil over high heat. Once it starts boiling, reduce the heat to low, cover the pot, and cook for about 3 hours or until the meat is tender when pierced with a fork.
If you prefer using a slow cooker, cook on low for 8 hours or on high for 4 hours.

Step 6: Add the vegetables

About 1 hour before cooking time is up, add the pre-cut vegetables: 2 medium potatoes, 2 carrots, and 1 small turnip. This will allow them to cook without falling apart.

Step 7: Check if it's done

The meat will be ready when it falls apart easily when pierced with a fork. If it's still tough, let it cook a little longer until it's fully tender.
The vegetables should be soft but not mushy.

Step 8: Rest and slice

Remove the corned beef from the pot and let it rest for about 10 minutes before slicing it into thin strips.
This resting period allows the juices to redistribute within the meat, ensuring that it stays juicy.

Step 9: Serve

Serve the corned beef with the cooked potatoes, carrots, and turnip.
You can drizzle some of the broth over the meat for extra flavor or serve it separately as a sauce.

Ideal cooking time for corned beef

The cooking time for corned beef varies depending on the method you use and the size of the meat. Below are the ideal times for each method:

On the stovetop (regular pot):

Recommended time: Approximately 1 hour per 450 grams (1 pound) of meat, which equals about 3 hours for a 1.5 kg (3-pound) cut.
Procedure: Bring the meat to a boil in a large pot with enough water or broth to cover it. Once it boils, reduce the heat to low, cover the pot, and simmer. This method ensures that the meat becomes tender but still firm enough to slice.

In the oven:

Recommended time: Approximately 3 hours for a 1.5 kg (3-pound) cut.
Procedure: Preheat the oven to 160°C (325°F). Place the corned beef in a baking dish with water or broth, cover it well with aluminum foil, and bake for 3 to 3.5 hours. The meat will be ready when it can be easily pierced with a fork.

In a slow cooker:

Recommended time: Between 8 and 10 hours on low heat.
Procedure: Place the meat in the slow cooker with enough liquid to cover it and cook on low for 8 to 10 hours. This method is ideal if you prefer a softer, more fall-apart texture.

In a pressure cooker:

Recommended time: Approximately 70 minutes at high pressure.
Procedure: Place the corned beef in the pressure cooker with enough liquid to cover it. Cook for 70 minutes and then allow the pressure to release naturally. If you want to add vegetables, you can do so during the last 15 minutes of cooking.

Remember that regardless of the method you use, it's important to let the meat rest for a few minutes before slicing it so that the juices redistribute, making it juicier.

How to know when corned beef is ready

Knowing when corned beef is ready is key to achieving tender and juicy meat. Here’s how to identify if it’s perfectly cooked:

Fork method

The simplest and most effective method is using a fork:

Insert a fork into the thickest part of the meat. If the fork goes in and out easily, without resistance, the meat is ready.
The texture should be soft, and the meat should slightly fall apart when pierced.

Using a thermometer

If you prefer to be more precise, you can use a kitchen thermometer:

Insert the thermometer into the thickest part of the corned beef. The internal temperature should reach at least 145°F (63°C) to be fully cooked and safe to eat.

Visual check

Another indicator is observing how the meat looks:

Cooked corned beef has a characteristic pink color due to the nitrates used in its curing process. However, don’t rely solely on color; it’s always better to check with a fork or thermometer.

Resting

Once the corned beef is cooked, remove it from the pot and let it rest for about 10 minutes before slicing. This will allow the juices to redistribute within the meat, making it juicier.

Tips for getting juicy and tender corned beef

Here are some key tips to ensure your corned beef turns out juicy and tender:

Slow cooking at low temperature

Cook the corned beef over low heat for several hours to allow the meat to soften and become juicy. In a regular pot, cook for approximately 3 hours; in a slow cooker, between 8 and 10 hours.

Sear the meat before cooking

Brown the corned beef in a hot pan with oil before slow cooking. This helps lock in the juices inside the meat, keeping it more tender.

Use enough liquid

Make sure the meat is fully covered with broth or water during cooking. This will prevent it from drying out and allow it to absorb the flavors of the liquid.

Rest before slicing

Once cooked, let the corned beef rest for 10 minutes before slicing. This allows the juices to redistribute within the meat, making it juicier.

Slice against the grain

When slicing corned beef, be sure to cut against the grain to get more tender and easier-to-chew slices.

Best side dishes to accompany corned beef

Here are some classic and delicious side dishes that perfectly complement corned beef:

Mashed Potatoes: Mashed potatoes are a classic and comforting option that pairs very well with corned beef. Its smooth texture contrasts with the salty meat, creating a perfect balance in every bite.
Coleslaw (Cabbage Salad): This fresh and crunchy salad, made with shredded cabbage and carrots, is an excellent accompaniment to corned beef. It adds a refreshing touch that balances the salty flavor of the meat.
Roasted Carrots: Roasted carrots are easy to prepare and offer a natural sweetness that complements the intense flavors of corned beef. Additionally, they add color and texture to the dish.
Boiled Cabbage: Boiled cabbage is a traditional side dish for corned beef, especially during celebrations like St. Patrick's Day. Its mild and slightly sweet flavor pairs perfectly with the meat.
Sautéed Mushrooms: Garlic sautéed mushrooms are a quick and savory side dish that adds an earthy touch to the meal. They are ideal if you're looking for something light but full of flavor to accompany your corned beef.

These side dishes not only complement the flavor of corned beef but also add variety in textures and colors to your plate.

What can be made with leftover corned beef

Here are some delicious ideas to make the most of your leftover corned beef:

Corned Beef Hash: This is a classic way to use leftovers. Simply mix shredded corned beef with cooked potatoes and onions, and fry it in a pan until crispy. You can serve it with a fried egg on top for a complete breakfast or brunch.
Reuben Sandwich: Use the leftover corned beef to make a delicious Reuben sandwich. Place the corned beef between two slices of rye bread with sauerkraut, Swiss cheese, and Russian dressing, then toast it in a pan until the cheese melts.
Corned Beef Tacos: Give your leftovers a twist by using corn or flour tortillas. Fill the tacos with corned beef, shredded cabbage, and a bit of salsa or guacamole for a fresh touch.
Corned Beef Salad: Shred the corned beef and mix it into a fresh salad with lettuce, tomato, cucumber, and onion. You can add a light mustard and honey dressing to complement the salty flavors of the corned beef.
Corned Beef Omelet or Scramble: Another quick option is to use the leftovers in an omelet or scrambled eggs. Simply mix the corned beef with beaten eggs and some vegetables like onions or peppers, and cook until fully set.

These ideas will allow you to enjoy your leftover corned beef in different ways, from breakfasts to quick lunches or dinners.

Frequently Asked Questions (FAQs)

Q: How long should corned beef be cooked?

A: The cooking time depends on the method you use. In a regular pot, it is recommended to cook it on low heat for 3 hours (approximately 1 hour per 450 grams of meat). In a slow cooker, the time is 8 to 10 hours on low heat.

Q: Is it necessary to sear the corned beef before cooking?

A: It’s not mandatory, but searing the corned beef before cooking helps lock in the juices inside the meat, resulting in a juicier and more flavorful dish. Additionally, it gives the meat an attractive golden color.

Q: What liquid is best for cooking corned beef?

A: You can use beef broth, water, or even dark beer to cook corned beef. Dark beer adds depth of flavor, while broth and water are more neutral options that allow the natural flavors of the meat to stand out.

Q: How can I prevent corned beef from becoming tough?

A: To prevent the meat from becoming tough, make sure to cook it slowly over low heat for the recommended time. Fast cooking or cooking at too high temperatures can cause the meat to become tough and dry.