Best corned beef recipe? You’ve landed in the right place! This isn’t just *any* corned beef recipe; it’s *the* best corned beef recipe, perfected over years of family gatherings and St. Patrick’s Day celebrations. I remember the first time I made corned beef; it was tough and bland. Determined to do better, I embarked on a culinary quest to unlock the secrets to tender, juicy, and flavorful corned beef.
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I’m thrilled to share my foolproof method with you. Forget tough, dry corned beef. This recipe will give you fall apart tender results every single time whether you choose to use the crockpot or oven. Get ready for a delicious, heartwarming meal that’s sure to become a family favorite. So grab your apron, and let’s get cooking!
Why You Will Love This best corned beef recipe Recipe
This corned beef recipe is more than just a dish; it’s a comforting experience. What makes this recipe so special? It’s incredibly easy. Whether you opt for the crockpot or oven method, the process is straightforward, yielding consistent results. The flavor is out of this world. The brine, combined with the slow cooking, creates a depth of flavor that store bought just can’t match.
And the aroma? Oh, the aroma! Your kitchen will be filled with the tantalizing scent of spices and savory goodness. It’s a total hands off cooking style and you will be able to enjoy more time with family and friends. Serve it with some roasted baby potatoes and carrots, and dinner is ready. And let’s not forget the next day corned beef hash! With the leftovers of course.
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Ingredients Needed for This best corned beef recipe Recipe
Here’s what you’ll need to create this melt in your mouth Irish corned beef recipe.
- For the Corned Beef:
* 3 to 4 pound corned beef brisket (with the spice packet included)
* 1 large yellow onion, quartered
* 4 carrots, peeled and cut into 2 inch pieces
* 4 celery stalks, cut into 2 inch pieces
* 4 cloves garlic, minced
* 1 teaspoon black peppercorns
* 2 bay leaves
* 1 teaspoon dry mustard
* Water or beef broth (enough to cover the corned beef)
- Optional for a Glaze (last 30 minutes of cooking):
* 1/4 cup brown sugar
* 2 tablespoons Dijon mustard
* 1 tablespoon apple cider vinegar
How to Make This best corned beef recipe Recipe
Here’s how to create this tender, juicy corned beef at home. Whether you choose the crockpot or oven method, the steps are easy to follow.
- 1. Rinse the Corned Beef: Remove the corned beef from its packaging and rinse it thoroughly under cold water. This helps to remove excess salt from the brining process.
- 2. Prepare the Vegetables: Chop the onion, carrots, and celery into large pieces. You want them to be large enough that they don’t turn to mush during the long cooking time.
- 3. Crockpot Method: Place the vegetables in the bottom of the crock pot. Add the minced garlic, black peppercorns, bay leaves, and dry mustard. Place the corned beef on top of the vegetables, fat side up. Pour in enough water or beef broth to cover the corned beef.
- 4. Oven Method: Preheat your oven to 325°F (160°C). In a large Dutch oven or oven safe pot, layer the vegetables at the bottom. Add the minced garlic, black peppercorns, bay leaves, and dry mustard. Place the corned beef on top of the vegetables, fat side up. Pour in enough water or beef broth to cover the corned beef. Cover the pot with a tight fitting lid.
- 5. Cook the Corned Beef: For the crockpot, cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the corned beef is fork tender. For the oven, bake for 3 to 4 hours, or until the corned beef is fork tender.
- 6. Optional Glaze (Last 30 Minutes): If you’re using a glaze, whisk together the brown sugar, Dijon mustard, and apple cider vinegar in a small bowl. During the last 30 minutes of cooking, remove the corned beef from the crockpot or oven and brush it generously with the glaze. Return it to the crockpot or oven, uncovered, to finish cooking.
- 7. Rest the Corned Beef: Once the corned beef is cooked, remove it from the crockpot or Dutch oven and place it on a cutting board. Tent it with foil and let it rest for at least 15 to 20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful corned beef.
- 8. Slice and Serve: Slice the corned beef against the grain to maximize tenderness. Serve it with the cooked vegetables and your favorite sides, such as boiled potatoes, cabbage, and carrots. For other delectable variations on this culinary cornerstone, explore Best Corned Beef Recipe 2.
How to Serve This best corned beef recipe Recipe
Serving this tender juicy corned beef is a delight! For a classic Irish feast, serve it with boiled potatoes, cabbage, and carrots. A dollop of creamy horseradish sauce adds a delightful kick. You could also try pairing it with Irish soda bread and a side of Dijon mustard for dipping.
For a fun twist, use the corned beef to make Reuben sandwiches. Layer thinly sliced corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread, then grill or pan fry until golden brown and melty. Get more great ways to serve corned beef with the Best Corned Beef Recipe
How to Store This best corned beef recipe Recipe
To store leftover corned beef, let it cool completely before placing it in an airtight container. Store it in the refrigerator for up to 3 to 4 days. Cooked vegetables can be stored separately in an airtight container for the same amount of time.
For longer storage, you can freeze cooked corned beef. Wrap it tightly in plastic wrap, then in a layer of foil, or place it in a freezer safe bag. Freeze for up to 2 to 3 months. Thaw in the refrigerator overnight before reheating.
To reheat leftover corned beef, you can either microwave it in short intervals until heated through, or warm it gently in a skillet with a little bit of broth or water to prevent it from drying out. Explore recipes using leftovers and cooking techniques from Crispy Corned Beef Slow Cooker 2.
Tips to Make This best corned beef recipe Recipe
- Don’t Skip the Rinse: Rinsing the corned beef before cooking is essential to remove excess salt.
- Use Enough Liquid: Make sure the corned beef is fully submerged in water or broth during cooking to ensure even cooking and maximum tenderness.
- Don’t Overcook: Overcooking can result in dry, tough corned beef. Cook until it’s fork tender, but not falling apart.
- Rest the Meat: Letting the corned beef rest before slicing is crucial for retaining its juices and tenderness.
Helpful Notes for This best corned beef recipe Recipe
Choosing the right cut of corned beef: Look for a brisket with good marbling. This will result in a more flavorful and tender final product. Point cut is fattier, while flat cut is learner. Sometimes a mix of both is the best option.
Spice packet: Don’t discard it. Usually this spice packet contains mustard seeds, peppercorns, bay leaf, and other spices. It will elevate flavor.
Corned beef is already brined. Do not add salt during this recipe.
Variation of This best corned beef recipe Recipe
- Spicy Corned Beef: Add a pinch of red pepper flakes or a sliced jalapeño to the cooking liquid for a spicy kick.
- Sweet and Tangy Corned Beef: Substitute apple cider or pineapple juice for some of the water or beef broth for a sweet and tangy flavor.
- Beer Braised Corned Beef: Replace some of the water or beef broth with your favorite dark beer for a rich, malty flavor.
What is the best way to cook corned beef so it’s tender?
Slow cooking is key! Braising or simmering in liquid for an extended period helps break down the tough fibers in the corned beef, resulting in a much more tender texture. Make sure the corned beef is fully submerged in the cooking liquid.
How long does it take to cook corned beef?
Cooking time varies depending on the cooking method. For a stovetop braise, plan for about 3-4 hours. A slow cooker typically takes 6-8 hours on low, and a pressure cooker can achieve similar results in about 90 minutes.
What are the essential spices for cooking corned beef?
Corned beef usually comes with a spice packet, which includes spices like peppercorns, mustard seeds, coriander seeds, and bay leaves. You can add additional spices like allspice berries or cloves to customize the flavor.
Can I cook corned beef in the oven?
Yes, you can cook corned beef in the oven! Braise it in a Dutch oven with liquid, covered, at 325°F (163°C) for approximately 3-4 hours, or until fork-tender. Make sure the liquid doesn’t fully evaporate during the cooking process.
Conclusion
You’re now armed with everything you need to make the best corned beef recipe! Imagine the smiles around your table as everyone savors the juicy, tender, and flavorful corned beef you’ve created. Don’t be intimidated. This recipe is designed to be simple and enjoyable. Gather your ingredients, follow the steps, and get ready to impress! I can’t wait to hear how this best corned beef recipe turns out for you! Leave a comment below with your tips and experiences! Happy cooking!
Best Corned Beef Recipe: Easy, Tender & Juicy!
- Total Time: 4 hours 15 minutes
- Yield: 6-8 servings 1x
Description
This corned beef brisket recipe yields tender, flavorful results whether cooked in a crockpot or oven. It is a classic Irish comfort food for St Patrick’s day.
Ingredients
- 3 to 4 pound corned beef brisket (with the spice packet included)
- 1 large yellow onion, quartered
- 4 carrots, peeled and cut into 2 inch pieces
- 4 celery stalks, cut into 2 inch pieces
- 4 cloves garlic, minced
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon dry mustard
- Water or beef broth (enough to cover the corned beef)
- 1/4 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
- Rinse the corned beef from its packaging and rinse it thoroughly under cold water.
- Chop the onion, carrots, and celery into large pieces.
- Place the vegetables in the bottom of the crock pot. Add the minced garlic, black peppercorns, bay leaves, and dry mustard. Place the corned beef on top of the vegetables, fat side up. Pour in enough water or beef broth to cover the corned beef.
- Preheat your oven to 325°F (160°C). In a large Dutch oven or oven safe pot, layer the vegetables at the bottom. Add the minced garlic, black peppercorns, bay leaves, and dry mustard. Place the corned beef on top of the vegetables, fat side up. Pour in enough water or beef broth to cover the corned beef. Cover the pot with a tight fitting lid.
- For the crockpot, cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the corned beef is fork tender. For the oven, bake for 3 to 4 hours, or until the corned beef is fork tender.
- Whisk together the brown sugar, Dijon mustard, and apple cider vinegar in a small bowl. During the last 30 minutes of cooking, remove the corned beef from the crockpot or oven and brush it generously with the glaze. Return it to the crockpot or oven, uncovered, to finish cooking.
- Once the corned beef is cooked, remove it from the crockpot or Dutch oven and place it on a cutting board. Tent it with foil and let it rest for at least 15 to 20 minutes before slicing.
- Slice the corned beef against the grain to maximize tenderness. Serve it with the cooked vegetables.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Cuisine: Irish
Nutrition
- Calories: 400
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
