How long does it take to cook corned beef?

Corned beef typically takes about 3-4 hours to cook using stovetop simmering or pressure cooking. The cooking time depends on the size of the brisket, but it's ready when fork-tender.

What's the best way to store leftover corned beef?

Leftover corned beef should be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; thaw it completely before reheating.

What are some side dishes to serve with corned beef?

Classic side dishes for corned beef include cabbage, potatoes, and carrots, commonly known as corned beef and cabbage. Other options are parsley potatoes, horseradish sauce, or even whole-grain mustard.

Why is my corned beef tough?

Corned beef can be tough if it's not cooked long enough or if the heat is too high. Slow cooking at a consistent simmer is key to breaking down the connective tissues and achieving a tender result.

Corned Beef: 7 Best Expert Secrets for a Perfect Result!

Name: Corned Beef: The Ultimate St. Patrick's Day Recipe
Prep time: 15 min
Cook time: PT-1H46M46S
Total time: 4 h
Cuisine: Irish-American
Ingredients: 3-4 lb corned beef brisket, preferably point cutnWater, enough to cover the brisketn2 tbsp pickling spice (or spice packet included with brisket)n2 bay leavesn1 large yellow onion, quarteredn4 cloves garlic, smashedn3 medium carrots, peeled and choppedn2 stalks celery, choppedn1.5 lb Yukon Gold or Red potatoes, peeled and quarteredn1 medium head of cabbage, cored and cut into wedges

Description

A classic corned beef recipe, perfect for St. Patrick’s Day or any comforting family dinner. Tender brisket slow-cooked with aromatic spices and served with flavorful vegetables.

Ingredients

Scale

3–4 lb corned beef brisket, preferably point cutnWater, enough to cover the brisketn2 tbsp pickling spice (or spice packet included with brisket)n2 bay leavesn1 large yellow onion, quarteredn4 cloves garlic, smashedn3 medium carrots, peeled and choppedn2 stalks celery, choppedn1.5 lb Yukon Gold or Red potatoes, peeled and quarteredn1 medium head of cabbage, cored and cut into wedges

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Instructions

Rinse the corned beef brisket thoroughly under cold water.nPlace the brisket in a large pot or Dutch oven and cover with water.nAdd pickling spice, bay leaves, quartered onion, and smashed garlic.nBring to a boil, then reduce heat to low, cover, and simmer for 3-3.5 hours, or until tender.nAdd carrots and celery and cook for 30 minutes.nAdd potatoes and cook for 30 minutes.nAdd cabbage and cook for 15 minutes, or until tender-crisp.nRemove brisket and let rest for 10-15 minutes before slicing against the grain.nArrange sliced corned beef, carrots, celery, potatoes, and cabbage on a platter. Ladle some cooking liquid over the top and serve.

Prep Time: 15 minutes
Cook Time: 3.75 hours
Category: Main Course
Cuisine: Irish-American

Nutrition

Calories: 450
Sugar: 8g
Sodium: 1200mg
Fat: 25g
Saturated Fat: 10g
Carbohydrates: 25g
Fiber: 5g
Protein: 30g
Cholesterol: 120mg