Corned beef is not just for St. Patrick’s Day (but what a great add-on to my Irish Nachos); it is great any time of the year! Make sure you buy corned beef brisket, not beef brisket for this recipe. The low and slow cooking method results in fork-tender meat. It is cooked with mixed vegetables for a complete meal.
Corned Beef Brisket: As I stated above, be sure to buy corned beef brisket; it has already been cured in salt brine.
Broth: Make sure the beef broth covers the top of the brisket when poured over it. You could also use beef stock.
Vegetables: I added red potatoes, carrots, yellow onion, and cabbage. They are added at different points while cooking the beef, so check the instructions for timing.
What is the Difference Between Corned Beef Brisket and Beef Brisket?
Corned Beef Brisket is beef brisket that has been processed and cured in salt brine. Beef brisket, on the other hand, is unprocessed meat. Corned beef brisket will take on a pinkish color because of the brine.
Why Is It Called Corned Beef?
Corned beef does not have any corn in it. The name comes from the salt brine mix in which the cut of beef is preserved. The large salt crystals that cure the meat are close in size to corn kernels; hence, the name.
What if my Corned Beef Brisket Comes Without a Seasoning Packet?
Most cuts of corned beef brisket come with a seasoning packet. However, if yours did not, just use pickling spice, which is usually what the seasoning blend is in the packet.
Do I Need to Trim the Fat?
No! Leaving some fat on the beef will result in a more tender, more flavorful meat. The fat will also help the beef retain moisture while cooking. If you prefer, you could trim it after cooking.
How to Know When Corned Beef is Cooked
Because corned beef may stay pink in color even after it has been cooked, it may be hard to tell when it is safe to eat. The best way to check for doneness is to use a meat thermometer. The internal temperature of the beef should be 145°F. The beef will also be fork-tender when it is done.
How to Cut Corned Beef
To cut corned beef, first, let it rest for 5-10 minutes. If you cut into the beef too soon, the juices will come out, leaving you with dry meat. Using a sharp knife, cut the beef against the grain. If you cut it with the grain, the slices will be tougher.
If you are serving slices for the main course, cut them a little thicker than if cutting slices for sandwiches. Shred some for Reuben Stuffed Shells.
How Long will Corned Beef Last?
Once it has been cooked, corn beef will last 3-4 days in the refrigerator. You could also freeze it, where it will last for 2-3 months.
Can I Make this in a Slow Cooker?
Yes! To cook the corned beef in a slow cooker, first, rinse the corned beef brisket, pat it dry, and place it in the bowl of the slow cooker. Sprinkle the seasoning on top and pour in the beef broth. Then, top with bay leaves.
Cook on low for 8-10 hours or on high for 4-5 hours. Whether you are cooking on low or high, add the potatoes, carrots, and onions in the last 2 hours of cooking. Add the cabbage in the last hour.
Can I Make this in the Oven?
Sure! Again, prepare the corned beef as instructed (rinse, pat dry), and then place it in a Dutch oven. Sprinkle the seasoning over the beef and pour in the beef broth. Top with bay leaves and bring the mixture to a boil.
After coming to a boil, cover the pot and transfer it to the oven. Cook the beef for 3 1/2 to 4 hours at 350°F. Add the potatoes, carrots, and onions in the last 2 hours of cooking. Add the cabbage in the last hour.
- 3-4 pounds corned beef brisket, with seasoning packet
- 4 cups (960 g) beef broth
- 2 bay leaves
- 10 small red potatoes, rinsed and cut in half
- 4 medium carrots, peeled and cut into 2” sections
- 1 medium yellow onion, quartered
- 1 small head cabbage, cut into wedges (leave the core)
- Rinse the corned beef brisket, pat dry, and place it into a large Dutch oven or heavy-bottomed pot with a lid.
- Sprinkle the seasoning evenly over the top of the meat. Top with beef broth. (The liquid should cover the entire cut of meat.)
- Top with bay leaves and bring the mixture to a boil.
- Reduce heat to low and cover. Cook for 2 hours. After 2 hours, add the potatoes, carrots, and onions.
- Cook for another 30 minutes, and then add the cabbage.
- Continue to cook the corned beef, potatoes, carrots, onions, and cabbage for another 1-1½ hours. (The meat will be cooked for a total of 3½-4 hours.) Corned beef should reach an internal temperature of 145°F before consumption.
- To serve, remove meat from the liquid (discard bay leaves), and let it rest for 5-10 minutes before slicing against the grain. Serve with potatoes, carrots, onions, and cabbage.
Did you make this recipe?
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