How to: 3 Ways to Cook Corned Beef
St. Patrick's Day is approaching - prepare to wear your greens and get the recipes ready! As a tradition, corned beef is a must-have to celebrate St. Patrick's Day. Looking to serve your very own corned beef this year? Look no further because we've got you covered.
Step 1: Choose your brisket
The brisket is a beef cut taken from a cow's lower breast or pectoral muscles. This cut tends to be tough because it is well exercised and it supports the majority of the animal's weight. Because of it's size, it's divided into 2 cuts. You'll find flat cut and point cut when you step into Market Basket's meat aisle. Which one to choose?
- Smaller than flat cut but thicker in comparison
- Has a lot of fat marbling and a lot of connective tissues
- Has a more intense beefy flavor, but has less meat than the flat cut
- Has a thicker end and a thinner end.
- The cut is larger and more uniform in size
- Is leaner meat, with a thin layer of fat (fat cap)
- Easier to slice after cooked
- Less flavor due to less fat. Enhance with spices and seasonings!
If you're looking for a more visually appealing presentation for corned beef, go with the flat cut. It will also be easier to cut and serve.
If the flavor is more important, then go with the point cut. It will be more flavorful, tender, and juicy.
Whichever one you chose, it is up to you to rinse your brisket before cooking to reduce the saltiness a bit. Do not worry, it will not alter the flavor.
Step 2: Choose your cooking method
We'll cover different ways to cook your corned beef. Whatever you do, both cuts of meat must be cooked at low temperature for a long time. Be sure to leave ample time to prepare the meal. Here are 3 ways to prepare corned beef:
Method 1: Stove Top Boil
Method 2: Slow Cooker
Method 3: Oven
Step 3: Follow the recipe!
Be sure to adjust the cook time, depending on the weight of your meat. Plan on 30-60 minutes per pound.
Stove Top: Corned Beef Recipe
- 2-3 pounds corned beef brisket with spice packet
- 4 cups of beer or beef broth (water for a milder taste)
- 1/4 cup Worcestershire sauce
- 2 lb. small red potatoes, halved
- 2 lb. baby carrots
- 1 large head of cabbage, cut into small wedges
- 1/2 tsp salt
- 1/2 tsp black pepper
- Place corned beef into a large 4 to 8-quart pot with lid. The roast should rest comfortably in the bottom.
- Pour beer (or beef broth) over brisket to cover. Add in Worcestershire sauce. Sprinkle spice packet over brisket.
- Bring to a boil over high heat. Cover the pot with the lid and reduce the heat to low. Simmer for 50 minutes per pound of the brisket, until the meat shreds easily with a fork.
- Add in potatoes. Place the lid back on and cook for 15 minutes, until potatoes start to get tender.
- Add in carrots and cabbage wedges and season vegetables with salt and pepper. Continue to cook, with the lid on, for 15 minutes until cabbage, potatoes, and carrots are all tender. Actual cooking time will depend on the size of your carrots and potatoes.
- Remove meat from pot and let rest for 15 minutes. Slice against the grain or shred.
- Serve vegetables with as much or few liquids as you'd like. Season with additional salt and pepper to taste.
Slow Cooker: Corned Beef & Cabbage
- 3-4 lb. corned beef (with seasoning packet)
- 4 cups low-sodium beef broth or water
- 2 bay leaves
- 1 lb. baby carrots
- 2 lbs. baby potatoes (red and gold variety)
- 1/2 head cabbage, chopped
- Prepare an 8-quart slow cooker.
- Remove the corned beef from the packaging and place it in the bottom of the slow cooker. Cover with beef broth (or water for a mild flavor), and top with the two bay leaves.
- Cover and cook on LOW heat for 5 hours.
- After 5 hours, add in the potatoes and carrots around the brisket, and continue cooking on LOW heat for 3 more hours.
- Finally, add the chopped cabbage, cover, and cook for an additional 30 minutes on LOW heat.
- Use tongs and a slotted spoon to remove cabbage, carrots and potatoes from the slow cooker. Remove the corned beef and let rest for 5 minutes before slicing. Enjoy!
Oven: Irish Braised Corned Beef Brisket
- 4 pounds of corned beef brisket flat
- 2 teaspoons ground coriander
- 1 teaspoon caraway seeds
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon ground clove
- 2 tablespoons canola oil
- 1 pound carrots, peeled and cut in 1-inch chunks
- 2 onions, cut in 1-inch chunks
- 6 peeled garlic cloves, cut in half lengthwise
- 1/2 head cabbage, cut in 8 wedges
- 4 bay leaves
- 1 cup Market Basket beef stock
- 2 tablespoons coarsely chopped fresh parsley (optional)
- Preheat oven to 325°F.
- Remove corned beef brisket from the package, rinse and pat dry; cut into two equal pieces.
- In a small mixing bowl, combine the coriander, caraway, black pepper, thyme, and clove; set aside.
- Heat oil in a large skillet over medium-high heat. Sear brisket until browned, fat side down first, 3-4 minutes per side.
- Transfer the brisket to a large roasting pan or a Dutch oven. Evenly coat all sides of the brisket with the spice blend. Spread carrots, onions, garlic, cabbage, and bay leaves evenly around and on top, then add the stock and cover tightly with foil or lid.
- Place in oven and braise for 3 1/2 hours until tender. Turn off the heat and leave corned beef in the oven for 30 minutes.
- Slice thinly against the grain and serve with vegetables and broth, garnish with parsley.