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.

7 Best Corned Beef Recipe Secrets: Tender & Delicious!

Name: Best Corned Beef Recipe: Easy, Tender & Juicy!
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Irish
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

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

Scale

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

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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