If you don’t cook corned beef often, it is time to get reacquainted. Here’s everything you need to know!
What is Corned Beef: Corned beef is beef brisket that has been marinated in seasonings — sometimes referred to as being ‘pickled’ or cured. Unless you buy cooked corned beef, it is raw meat that needs to be cooked, so read the label to know what you’re buying. Cooked corned beef takes on a pink colour that makes it look a bit like ham.
How to Cook: As a brisket cut, corned beef has course fibres and needs to be cooked low and slow in moist heat (a.k.a. braised), like a pot roast or stew. Simmer in a slow cooker or in a heavy Dutch oven on the stove-top or in the oven. It’s also perfect for the pressure cooker or Smart Pot. NOTE: Regardless of cooking method, corned beef needs to be cooked to a minimum internal temperature of 160˚F (71˚C), testing doneness with a digital instant read thermometer.
- Remove the corned beef brisket from the packaging and place in a pressure cooker, Dutch oven or slow cooker.
- Add enough cold water to cover brisket. Cover with a lid.
For pressure cooker: bring to boil on HIGH heat. Reduce to low and simmer for 90 minutes, cooking until fork tender.
For oven or stove-top: bring to boil on HIGH heat. Reduce to low and cook at a constant simmer on stove-top or transfer to preheated 325˚F oven. Cook, covered, until meat is fork-tender, about 2½ to 3 hours, topping up with more liquid if needed.
For slow cooker: slow cook on LOW heat for 6 to 8 hours, until fork tender.
- Remove brisket to a carving board; cover with foil and let stand for 10 minutes. Carve across the grain to serve.
Corned Beef and Cabbage Dinner Tip: Add wedges of cabbage to the pot in final 15 minutes of cooking. Cook for 15 minutes or until tender. Remove meat and cabbage; let rest 15 minutes. Serve with cooked carrots and mashed potatoes. CHECK OUT OUR VIDEO HERE…
Got Leftovers? Here are some great ways to get more meals from your St. Patties corned beef supper:
- Korean Corned Beef Ramen: In each individual soup bowl, place some cooked ramen noodles and vegetables such as peas, slivered baby bok choy and sweet peppers and bean sprouts. Top with slivers of leftover corned beef. Pour hot Pho flavoured beef broth* over top; garnish sliced green onions and serve with sriracha sauce on the side.
*You can buy a Campbell’s Pho-flavoured broth or make your own: In large pot, combine 900 mL container of beef broth with1 tbsp fish sauce, 1 cinnamon stick, 1 star anise and 2 thick slices fresh ginger. Bring to boil; reduce heat to low, cover and simmer for 10 minutes. Strain and ladle hot broth into serving bowls. (Make-ahead tip: Cover and refrigerate for up to 2 days. Let sit with all ingredients to incorporate flavours. Strain just before use.)
3. Contemporary Corned Beef Hash – In non-stick skillet, heat a bit of butter or oil over medium heat. Add cooked potato chunks or quartered baby potatoes, diced onion and sweet peppers and leftover cubed corned beef. Season with salt and pepper and some dried thyme if desired; cook, stirring occasionally until potatoes and onion are lightly browned and heated through. Serve with poached eggs and grilled tomatoes if desired.