How to Cook Corned Beef: A Step-by-Step Guide


What is Corned Beef?

Corned beef is popular meat, especially on St. Patrick’s Day in the United States and Ireland. It is a cut of beef that is cured in a brine mixture of salt, spices, sugar, and sometimes nitrates, which give the meat its distinctive pink color.

What You Need

Before you start cooking corned beef, you need to gather a few ingredients.

• 3-4 pound Corned beef brisket
• 10 unpeeled potatoes, cut into chunks
• 5 carrots, peeled and cut into chunks
• 2 onions, roughly chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon black peppercorns
• 12 ounces of beer or broth
• Enough water to cover the corned beef


Step 1: Choose the Right Pot

The first thing you want to do is select the right pot. A large Dutch oven or stockpot would work better. Make sure the pot is big enough to hold your corned beef and has plenty of room for the vegetables to cook along with it. You’ll also need a lid that can fit tightly.

Step 2: Rinse the Corned Beef

Before cooking the corned beef, you need to rinse off any excess salt that may be lingering on the surface. Rinse the beef under cool running water for at least 2-3 minutes

Step 3: Prepare the Vegetables

Peel and chop the carrots into large pieces that are roughly the same size. Cut the onions into quarters. Peel the garlic and mince it. Cut the potatoes into large chunks and set them aside until later.

Step 4: Adding Flavors

Place the rinsed corned beef into your pot of choice. Add bay leaves, black peppercorns, onions and garlic. Then, pour beer or broth over the meat. Add enough water to the pot to cover the corned beef. Turn on the heat to medium-high until the liquid starts to boil.

Step 5: Simmer and Skim the Fat

Once the boiling point is reached, lower the heat to a simmer. Cover the pot with the lid and let it cook for roughly 2-3 hours, or until the beef is fork-tender. Skim the fat that floats to the surface of the liquid every so often.

Step 6: Add Vegetables

Now it’s time to add the potatoes and carrots. Once the vegetables are added, cover the pot and let it simmer for 30-45 minutes, or until the vegetables are cooked to your desired tenderness.

Step 7: Rest the Corned Beef

Turn off the heat and remove the corned beef from the pot. Do not immediately slice the corned beef as it needs to rest for about 15-20 minutes. This will help to reabsorb some of the juices and make the meat more flavorful.

Step 8: Slicing the Corned Beef

Once the corned beef has rested, it’s time to slice. Cut against the grain and into thin slices, as thick as you prefer.

Tips & Tricks

• Don’t overcook your vegetables. Once they are fork-tender, they’re done.

• Using a spiced packet? Feel free to add the sachet to the pot while cooking.

• Slice the onion and garlic into large pieces to retrieve them easily when gathering leftover need-to-be-eaten vegetables.

• Don’t worry if your meat looks tough before cooking, It will get softer in simmering.

• Holding the Corned beef overnight in the fridge before cooking allows you to slice it more easily.


How to store leftover corned beef?

You can store leftover corned beef by wrapping it in foil or plastic wrap and storing it in the fridge. It will last approximately 3-4 days in the fridge. The altitude may affect leftovers.

Can I freeze corned beef?

Yes, you can! Cooked corned beef can last up to 3 months in your freezer when properly wrapped.