Corned beef is a staple for many, especially around St. Patrick’s Day, but enjoying it doesn’t require waiting for a holiday. This cured beef brisket, known for its distinctive flavor and tender texture when cooked properly, is a relatively easy dish to prepare at home, even if you’re starting with a store-bought cut. This guide will walk you through everything you need to know, from selecting the right corned beef to achieving that melt-in-your-mouth tenderness.
Choosing Your Corned Beef
The first step towards a delicious corned beef dinner is selecting the right cut. You’ll generally find two types of corned beef available at the store: point cut and flat cut. Each has its own characteristics that make it suitable for different preferences and uses.
Understanding Point Cut vs. Flat Cut
The point cut is typically thicker, with more fat marbling throughout. This extra fat renders during cooking, resulting in a very flavorful and tender, albeit slightly fattier, finished product. Point cuts are great for shredding and using in sandwiches or hash.
The flat cut, also known as the brisket flat, is leaner and more uniform in thickness. It cooks more evenly and is easier to slice neatly. This cut is preferred if you want beautiful slices of corned beef to serve as a main course.
Consider what you plan to do with the corned beef after it’s cooked. If you prioritize tenderness and are okay with some fat, the point cut is an excellent choice. If you need consistent slices for a formal dinner, the flat cut is probably your best bet. Both cuts, when cooked correctly, can be incredibly delicious.
Inspecting the Corned Beef Package
Once you’ve decided on the cut, examine the packaging. Look for a package that is tightly sealed and shows no signs of leakage. The corned beef should be a vibrant pink color, and there shouldn’t be any unpleasant odors. Check the “sell-by” or “use-by” date to ensure freshness.
Consider the size of the corned beef. A general rule of thumb is to allow about 1/2 pound of uncooked corned beef per person. If you’re planning on leftovers, factor that into your calculations.
Preparing the Corned Beef for Cooking
Before you even think about turning on the stove, there are a few steps to take to prepare your corned beef for cooking. These steps will help ensure a more flavorful and evenly cooked result.
Rinsing the Corned Beef
Corned beef is cured in a brine that contains a high amount of salt. While this is essential for the curing process, the excess salt can make the finished dish too salty for some palates. Rinsing the corned beef under cold water helps to remove some of this excess salt.
Simply remove the corned beef from its packaging and place it in a colander. Rinse it thoroughly under cold running water for a few minutes, making sure to get all sides. This step is crucial, especially if you are sensitive to salty flavors.
Deciding Whether to Change the Brine
Many corned beef packages come with a packet of spices. These spices typically include peppercorns, bay leaves, mustard seeds, and other aromatics that complement the flavor of the beef.
You have two options: you can use the spice packet provided, or you can create your own spice blend. Using the provided packet is convenient and will give you a classic corned beef flavor. However, making your own blend allows you to customize the flavor to your liking. Some people prefer a sweeter corned beef, while others prefer a more savory one.
If you decide to use the provided spice packet, simply add it to the cooking liquid later on. If you want to create your own spice blend, consider using a combination of the following: black peppercorns, coriander seeds, mustard seeds, bay leaves, allspice berries, cloves, and a pinch of red pepper flakes for a little heat.
Cooking Methods: Simmering on the Stovetop
Simmering is a classic and reliable method for cooking corned beef. It’s a slow and gentle process that allows the beef to become incredibly tender and flavorful.
Setting Up the Simmer
Place the rinsed corned beef in a large pot or Dutch oven. Cover the beef completely with cold water. Add the spice packet (either the one provided or your own blend) to the pot. Bring the water to a boil over high heat, then immediately reduce the heat to a very low simmer. The water should barely be bubbling.
The key to successful simmering is to maintain a consistent low temperature. This will prevent the corned beef from becoming tough or dry.
Simmering Time
The simmering time will depend on the size of the corned beef. A general guideline is to simmer the corned beef for approximately 50-60 minutes per pound. Check for tenderness after the minimum cooking time. The corned beef is done when it is fork-tender, meaning that a fork can easily be inserted into the thickest part of the meat.
Maintain the low simmer throughout the entire cooking process. Add more water if necessary to keep the corned beef completely submerged.
Adding Vegetables (Optional)
Many people enjoy cooking vegetables along with the corned beef. Traditional additions include carrots, potatoes, and cabbage. If you choose to add vegetables, add them during the last hour of cooking.
Add the carrots and potatoes about an hour before the corned beef is done. Add the cabbage about 30 minutes before the end of cooking time. This will prevent the vegetables from becoming mushy.
Cooking Methods: Using a Slow Cooker
A slow cooker is another excellent option for cooking corned beef. It’s a convenient method that requires minimal hands-on time and results in incredibly tender and flavorful meat.
Preparing the Slow Cooker
Place the rinsed corned beef in the slow cooker. Add the spice packet (either the one provided or your own blend) to the slow cooker. Pour enough water or beef broth into the slow cooker to almost cover the corned beef.
Make sure the corned beef is nestled comfortably in the slow cooker without being overly crowded.
Slow Cooking Time
Cook the corned beef on low heat for 8-10 hours or on high heat for 4-5 hours. As with simmering, the corned beef is done when it is fork-tender.
Check the corned beef periodically to ensure that there is enough liquid in the slow cooker. Add more water or broth if necessary.
Adding Vegetables in the Slow Cooker
As with simmering, you can add vegetables to the slow cooker during the last few hours of cooking. Add the carrots and potatoes about 3 hours before the end of cooking time. Add the cabbage about 2 hours before the end of cooking time.
Cooking Methods: Pressure Cooking
Pressure cooking is the fastest method for cooking corned beef. It’s a great option if you’re short on time but still want to enjoy a delicious and tender corned beef dinner.
Setting Up the Pressure Cooker
Place the rinsed corned beef in the pressure cooker. Add the spice packet (either the one provided or your own blend) to the pressure cooker. Pour enough water or beef broth into the pressure cooker to cover the corned beef by about an inch.
Follow the manufacturer’s instructions for your specific pressure cooker model.
Pressure Cooking Time
Cook the corned beef on high pressure for approximately 70-80 minutes per kilogram (about 30-35 minutes per pound), followed by a natural pressure release of at least 15 minutes. After the natural pressure release, carefully release any remaining pressure according to your pressure cooker’s instructions.
The corned beef is done when it is fork-tender.
Adding Vegetables in a Pressure Cooker
Adding vegetables to a pressure cooker requires some careful timing to prevent them from becoming overcooked. Add the carrots and potatoes about 15 minutes before the end of the pressure cooking time. Add the cabbage about 5 minutes before the end of cooking time. Alternatively, cook the vegetables separately.
Slicing and Serving Your Corned Beef
Once the corned beef is cooked to fork-tender perfection, it’s time to slice and serve. Proper slicing is key to ensuring a tender and enjoyable eating experience.
Resting the Corned Beef
Before slicing, let the corned beef rest for at least 15-20 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender final product. Cover the corned beef loosely with foil while it rests.
Slicing Against the Grain
The most important tip for slicing corned beef is to slice it against the grain. The grain refers to the direction of the muscle fibers in the meat. Slicing against the grain shortens these fibers, making the meat easier to chew and more tender.
Identify the direction of the grain by looking closely at the corned beef. Use a sharp knife to slice the corned beef thinly, perpendicular to the grain.
Serving Suggestions
Corned beef is delicious served in a variety of ways. Classic accompaniments include boiled potatoes, carrots, and cabbage. It’s also fantastic in sandwiches, Reubens, and corned beef hash. Consider serving it with a side of horseradish sauce or mustard for added flavor.
Enjoy your perfectly cooked corned beef!
Troubleshooting Common Corned Beef Issues
Even with the best intentions, sometimes things don’t go exactly as planned. Here’s how to address common corned beef problems:
Corned Beef is Too Salty
If you find that your corned beef is still too salty after rinsing, try soaking it in cold water for a few hours before cooking. You can change the water several times during the soaking process. Simmering it with potatoes also helps draw out the salt.
Corned Beef is Tough
Tough corned beef is usually the result of undercooking or cooking at too high of a temperature. Make sure to cook the corned beef until it is fork-tender, using one of the methods described above.
Corned Beef is Dry
Dry corned beef can be caused by overcooking or by not having enough liquid in the pot during cooking. Ensure that the corned beef is always submerged in liquid during simmering or slow cooking.
Corned Beef is Bland
If you find that your corned beef is lacking in flavor, try adding more spices to the cooking liquid. You can also experiment with different types of beer or wine to add depth of flavor.
Storing Leftover Corned Beef
If you have leftover corned beef, store it properly to ensure its quality and safety.
Proper Storage Techniques
Allow the corned beef to cool completely before storing it. Wrap the corned beef tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3-4 days.
You can also freeze leftover corned beef for longer storage. Wrap the corned beef tightly in plastic wrap and then place it in a freezer bag. Frozen corned beef can be stored for up to 2-3 months.
Reheating Instructions
To reheat leftover corned beef, you can simmer it in a pot of water or broth, microwave it, or bake it in the oven. If reheating in the microwave, add a little water to prevent it from drying out. If reheating in the oven, wrap the corned beef in foil to retain moisture.
Corned Beef Variations and Recipe Ideas
Once you’ve mastered the basic method of cooking corned beef, you can start experimenting with different variations and recipes.
Spiced Corned Beef Variations
Try adding different spices to the cooking liquid to customize the flavor of your corned beef. Some popular additions include juniper berries, ginger, and star anise. You can also use different types of beer or wine in the cooking liquid to add depth of flavor.
Corned Beef Hash
Corned beef hash is a classic dish that’s perfect for using up leftover corned beef. Simply dice the corned beef and potatoes and fry them in a pan with some onions and peppers. Serve with a fried egg on top for a complete meal.
Reuben Sandwiches
A Reuben sandwich is another delicious way to use leftover corned beef. Layer the corned beef with sauerkraut, Swiss cheese, and Russian dressing on rye bread. Grill or pan-fry the sandwich until the cheese is melted and the bread is golden brown.
What is the best type of corned beef to buy from the store?
When purchasing corned beef from the store, look for a brisket cut labeled “flat cut” or “point cut.” The flat cut is leaner and more uniform in thickness, making it easier to slice evenly after cooking. The point cut has more fat and connective tissue, resulting in a richer, more flavorful result. Consider your preference for leanness versus flavor when making your choice.
Also, pay attention to the packaging date. Freshly packaged corned beef will generally have a better flavor and texture compared to those nearing their expiration date. Check the expiration or “sell by” date to ensure you’re getting the freshest product possible. Avoid packages with excessive liquid or signs of discoloration, which could indicate spoilage.
Do I need to rinse the corned beef before cooking it?
Yes, rinsing corned beef before cooking is a crucial step to remove excess salt from the curing process. Skipping this step can result in an overly salty final product that overwhelms the other flavors. Place the corned beef under cold running water for several minutes, ensuring all surfaces are thoroughly rinsed.
After rinsing, pat the corned beef dry with paper towels. This helps to ensure a good sear if you choose to sear it before braising or slow cooking. While rinsing removes excess salt, it doesn’t eliminate the characteristic flavor of corned beef, so don’t worry about losing its signature taste.
What liquids are best for cooking corned beef?
Water is the simplest and most common liquid for cooking corned beef. It allows the natural flavors of the meat and any added spices to shine through without interference. Ensure the corned beef is fully submerged in water throughout the cooking process.
However, you can also use other liquids to add depth and complexity to the flavor. Beef broth, chicken broth, or even a combination of broth and dark beer can enhance the savory notes. When using beer, choose a darker variety like a stout or porter for a richer flavor profile. Avoid lighter beers, which may not contribute much flavor.
What vegetables go well with corned beef, and when should I add them?
The classic combination of vegetables with corned beef includes potatoes, carrots, and cabbage. These vegetables complement the savory and salty flavor of the meat perfectly. They also provide a balance of textures and nutrients to the meal.
The timing of adding the vegetables is crucial to prevent them from becoming mushy. Add potatoes and carrots about an hour before the corned beef is expected to be done, as they require a longer cooking time. Add the cabbage during the last 30 minutes, as it cooks relatively quickly. This ensures all vegetables are tender but not overcooked.
How long should I cook corned beef?
Cooking time depends on the size and thickness of the corned beef, as well as the cooking method used. Generally, you should aim for an internal temperature of 203°F (95°C) for the most tender and flavorful result. Use a meat thermometer to accurately monitor the temperature.
As a general guideline, slow cooking corned beef in a slow cooker takes about 8-10 hours on low or 4-5 hours on high. Braising in the oven typically takes 3-4 hours at 325°F (160°C). Regardless of the method, ensure the meat is fork-tender before serving. If it’s still tough, continue cooking in 30-minute increments until it reaches the desired tenderness.
How do I slice corned beef properly?
Slicing corned beef correctly is essential for optimal texture and enjoyment. The key is to slice it against the grain. This means identifying the direction of the muscle fibers and cutting perpendicular to them. This shortens the fibers, making the meat easier to chew.
Allow the corned beef to rest for at least 15-20 minutes after cooking before slicing. This allows the juices to redistribute, resulting in a more moist and flavorful final product. Use a sharp carving knife to ensure clean, even slices. Aim for slices that are about ¼ inch thick.
Can I use the cooking liquid after the corned beef is cooked?
Yes, the cooking liquid from corned beef is packed with flavor and can be used in various ways. It’s often referred to as “corned beef broth” and has a savory, salty, and slightly spiced taste. However, remember that it can be quite salty, so taste it before using it and adjust accordingly.
One common use is as a base for soups or stews. It can add depth and richness to vegetable soups, potato soups, or even lentil soups. You can also use it to cook grains like rice or barley for a flavorful side dish. Just be mindful of the sodium content and consider diluting it with water or low-sodium broth if needed.