St. Patrick’s Day fare traditionally includes corned beef, but this savory specialty can be prepared any time of the year. You can add corned beef to sandwiches, casseroles and eggs for a delicious meal. Here are five tips to makingthe heartiest, yummiest corned beef:
Invest in quality beef
Corned beef is traditionally made using brisket, which is taken from the cow’s front breast section. Since the cow usually exercises these parts, the precooked cuts are relatively lean.When possible, try to buy fresh meat directly from a butcher, instead of pre-packaged cuts. If you do have to use packaged meat, keep an eye out for a high grade. To select a good cut, first make sure the meat has a deep red color.Avoid graying meat, as that likely means the cut has been refrigerated for too long.You should also look out for a nice layer of fat over the meat.Note that the meat will shrink as you cook, so pick up generous portions.
Choose your cut carefully
Brisket usually comes in point cuts or flat cuts. Point cuts are rounder and have more marbling, which means you can get moreflavor and juiciness from the fat.The leaner flat cuts are easier to slice uniformly. Choose the cut that best fits your needs. While point cuts may be tastier, well-cooked flat cuts offer a great deal of flavor. Leftover flat cuts are usually better for making sandwiches, sincethe lean meat slices and dices so cleanly.
Bepatient
The less tender cuts of meat require slow, moist cooking to achieve their full potential.Excessively high heat will only make your meat tough, so make sure to simmer slowly. Your cooking time will depend onthe amount of meat you are preparing.A good timegauge is approximately 50 minutes for every pound ofbeef, but youshould keep an eye on it and simply stop when the meat is nice and tender.Cooking too long can cause the meat to fall apart, which is worse for sandwiches. To be on the safe side, U.S. Food and Safety Inspection recommends cooking raw corned beef to a minimum of145 degrees Fahrenheit.In short, give yourself a lot of time,since the simmering process can take as long as 5 hours. Munch on a lot of snacks, as the anticipation of cooking corned beef will definitely whet your appetite.
Don’t be shy about spice
Corned beef often comes with a packet of spices, but you may want to start from scratch.You can pick up a pickling spice blend from thegrocery store ormake one up from your own spice rack. Common corned beef spices include peppercorn, bay leaves, allspice, cinnamon, ginger, coriander, cloves, nutmegand mustard seed. You can also throw in some fresh garlic for added flavor. If you have purchased packaged corned beef brisket, the beef may already be seasoned. Cook a small piece to find out whether you still need to add spices.
Bring on the beer
If you are looking for that extra kick, a glass of beer might do the trick. The beer will soak in and infuse your meat with flavor while addingmoisture. Opt for an Irish stout beer, but be aware that stronger varieties can be bitter. As a complement to the beer flavor, season your corned beef with brown sugar. Once your meal is ready, you can easily pair the corned beef dish with your beer for a sublime St. Patrick’s Day (or any day) dinner.
FAQs
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.
What is the best method to cook corned beef? ›
The most common method for cooking corned beef and cabbage is boiling. Put the meat in a large pot, cover it with water or beef broth, add a seasoning packet and boil before lowering the heat to a simmer. Cook for 2 to 3 hours or until the meat is tender and cooked to your liking.
Should corned beef be soaked in water before cooking? ›
1 Soak the Corned Beef
Place the beef in your pot, cover with cold water and let soak at room temperature for 15 to 30 minutes. Soaking helps draw out some of the salt from the curing process.
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!
Why add beer to corned beef? ›
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 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.
Do you rinse corned beef before slow cooking? ›
Yes, corned beef should be rinsed because it is cured in a salt brine; there is probably excess salt on the meat. The uncooked corned beef should be rinsed under cool running water before it is cooked.
Do I cook corned beef fat side up or down? ›
Remove Corned Beef from package and place fat-side up in oven-proof pan. Add 1″ of water and mix in seasoning from spice packet. Tightly seal pan with lid or foil. Remove meat from oven and let rest 10 mins.
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.
Should corned beef be at room temperature before cooking? ›
1. Remove your corned beef brisket from its package and let rest at room temp for about 30-60 minutes. 2. Put in a large pan and cover with water or a mixture of water + light beef stock or beer or both.
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.
How long to boil 3 lb corned beef? ›
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.
What is the secret to tender corned beef? ›
Slow-cooking corned beef is an effective way to achieve tender results with minimal hands-on time. Simply turn on the slow cooker in the morning, then go about your day without worry, leaving the house if need be, while your meat magically tenderizes.
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.
What is the most popular way to cook corned beef? ›
Boil. Boiling is the traditional way of preparing corned beef. This approach accomplishes three things simultaneously: It cooks the meat, tenderizes the tough cut of brisket, and draws out the excess salt.
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.
Is it better to boil or bake corned beef? ›
The bottom line: If you're a traditionalist, go ahead and keep boiling away. But baked corned beef is definitely worth a try.
How to spice up bland corned beef? ›
Add coriander seeds, mustard seeds, peppercorns, anise seeds, fennel seeds, dill seeds and whole cloves to a skillet, or pan, on the stove over medium heat. Toast for 1-2 minutes, until fragrant. Grind the spices. Add the toasted seeds to a spice grinder, along with the bay leaves and red pepper flakes.
