Learn how to cook corned beef by simmering your brisket low and slow until it’s perfectly tender. This is an easy one-pot dinner with big comfort-food flavor that slices beautifully every time.
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What is Corned Beef?
Corned beef is a brine and spice cured beef brisket which becomes tender when cooked low and slow.
The curing process gives corned beef its characteristic pink color and the word “corned” refers to the large chunks of rock salt used in brining.
Corned beef typically has a thin layer of fat on one side which adds flavor. An oblong corned beef is a little nicer for making even slices. But whatever shape you choose, corned beef is easy comfort-cooking.
- Flavor: Melt-in-your-mouth tender brisket with warm spices, plus veggies infused with the cooking broth.
- Recommended Tools: A large stockpot to fit the brisket!
- Serving Suggestions: This is an all-in-one meal with meat and veggies. Serve with some horseradish or mustard for the perfect corned beef.
Pick the Perfect Brisket
- Corned Beef Brisket: Flat-cut slices cook up nice and neat, while the point cut is a little fattier and extra juicy.
- Potatoes: Baby potatoes are perfect for this dish because their waxy texture helps them hold their shape. Be sure to cut them evenly so they cook at the same rate.
- Carrots: Carrots are great in large chunks; this keeps them sweet and tender without turning mushy.
- Green Cabbage: Cut it into wedges so it stays together, and only add it once the beef is done cooking. This keeps it from overcooking.
- Variations: For a little twist, swap the water for dark beer or a flavorful broth, toss in some parsnips or turnips with your carrots, and for a little kick, add whole-grain mustard or a creamy horseradish sauce.
Spices for Corned Beef
Typical spices for corned beef include bay leaves, peppercorns, and allspice. Some mixes may also include ginger, cinnamon, or other warming spices. Nowadays, corned beef most often comes with a spice packet for you to use while cooking (and if yours doesn’t have the spice packet, pickling spices is a great substitution).
How to Cook Corned Beef
- Place the beef in a stock pot. Add the spice, beer, and water (full recipe below).
- Simmer. Remove the corned beef and let it rest.
- Add the vegetables to the corned beef water and simmer.
- Toss them in butter, salt, pepper, and fresh parsley.
Leftovers Worth Saving
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months. Reheat in a covered pan with a splash of broth over low heat.
Leftovers are perfect for corned beef hash, reuben sandwiches, chopped into a skillet with potatoes and cabbage.
What To Serve with Corned Beef
Did you enjoy the recipe on How to Cook Corned Beef? Leave a comment and rating below.
Equipment
Ingredients
- 3 to 4 pounds corned beef brisket uncooked, with spice packet
- 12 ounces dark beer 1 bottle, optional
- 1 ½ pounds baby potatoes halved
- 3 large carrots cut into 2-inch pieces
- ½ head green cabbage cut into wedges
- 3 tablespoons salted butter or to taste
- salt and black pepper
- ¼ cup chopped fresh parsley
Instructions
- Place the corned beef in a large stock pot. Add spice packet if your corned beef came with one (see note if you don't have one).
- Add one bottle of beer (optional) over corned beef and enough water to cover completely.
- Bring to a boil, reduce heat, and cover. Simmer 45-50 minutes per pound (until meat is fork tender). Approximately 2 ½ -3 ½ hours.
- Once tender, remove meat from the pot and cover (reserve the cooking liquid, this will flavor your vegetables). Place corned beef in a 250°F oven to keep warm.
- Bring the corned beef water back up to a boil. Add in vegetables and cook an additional 20-30 minutes or until tender.
- Place vegetables in a large bowl and toss with butter. Add parsley.
- Slice the corned beef against the grain.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Entree, Main Course
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This recipe and many others are Wonderful for large or small family gatherings … ⛄️
Great recipe.
Thank you.
Made this today, turned out pretty good. Will make this again.
love this recipe
Thank you for the clear instructions on how long to cook per pound. It was very helpful. Turned out great.
Lovely recipe! Thanks
Best corned beef recipe. So easy & so delicious.
oh dear. I wanted my cabbage to have extra corned seasoning while I cooked it separately. Good thing it was separate because PICKLING SPICE is the WRONG thing!
That is the spice used for making sweet pickles. The McCormick brand has cinnamon allspice, ginger, cloves, coriander, and anise in it.
The cabbage, and the juices are ruined.
The rest of it was really good though.
The pickling spice from McCormick is fine to use. I use it all the time with my corned beef and everyone loves it. I also add garlic cloves, mustard seed and black peppercorn
Great recipe! Thank you, Holly. I’m enjoying this very much.
So glad you loved it Calissa!
why is it stringy is it suppose to be that way?
If it seems stringy after slicing, it may have not been cut across the grain. You will see long fibers along the meat, you’ll want to cut across the fibers so you don’t have long strands in the slices of meat.
Another recipe that does not say whether to drain it or use the brine!
I discard any liquid in the package but do not rinse the corned beef.
When do you use the bay leaves?
If using them, like to add bay leaves with the water/beer.
Hi! I’ve never made a corned beef brisket that looked this good & lean; you must have used flat cut! I’ll never again buy point cut; it’s fatty and half the height of yours! Next time, I’ll use THIS recipe – I love using Guinness stout in recipes but never thought to use it for corned beef. Thank you for the recipe!
I did use a flat cut in the photos! Enjoy the recipe Mich!