St. Patrick’s Day is just around the corner! To celebrate the holiday, we suggest the iconic Irish-American classic of corned beef and cabbage. Not only is this meal a delicious way to celebrate the Irish-American holiday, but making corned beef at home is also a satisfying cooking project! Whether you’re making corned beef for the first time or a cooking pro curious about how others make it, take a look at the list below of the five mistakes to avoid and what to do instead to ensure corned beef perfection.
1. Not Rinsing the Meat Before Cooking
If you cook the meat straight from the plastic packaging or pulled the meat right away from the brine solution in the fridge without rinsing, you just might be in for a saltier meal than you bargained for.
Instead: Whether you bought a ready-to-cook corned beef or you cured your own, rinse the meat several times under cool water to remove any excess salt. Don’t worry about rinsing away the flavor, the meat is fully infused with flavor by this point.
2. Cooking Over a High Temperature
Brisket is not a fan of high temperature. When cooked on high for too long, corned beef is likely to turn out tough and chewy rather than soft and tender.
Instead: Regardless of the cooking method, corned beef is best cooked over low heat. A low, gentle simmer on the stovetop or in the slow cooker are two excellent methods for cooking up soft, tender slices of corned beef every time.
3. Not Filling the Pot with Enough Water
Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot. When there’s not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result.
Instead: Start by filling a large pot with enough water so the corned beef is completely submerged. Remove the lid to check the level of liquid throughout the cooking process and add more water, if necessary. This small step will ensure a super-tender corned beef is the end result.
4. Not Cooking the Meat Long Enough
Brisket, the cut typically used for corned beef, is a naturally tough cut of meat. Cooking corned beef is a process that cannot be rushed. Even when the meat is cooked through, it still needs more time to transform the chewy bite into one that’s beautifully tender.
Instead: Cooking corned beef takes patience as it’s a tough cut of meat that benefits from a lengthy cook time. For stovetop cooking, plan on at least three hours for a three-pound corned beef or eight to 10 hours for a three- to four-pound cut that’s cooked on low in the crock pot.
5. Cutting the Meat Incorrectly
The way you slice your cooked corned beef actually makes a big difference. Always avoid slicing meat with the grain (or in the same direction as the muscle fibers) because it leaves you with a chewier piece of meat.
Instead: Treat corned beef just like steak. Look for the lines of visible muscles fibers on the meat as this is the “grain” of the meat. Always sliced corned beef against the grain instead of slicing with it. Cutting through the muscle fibers shortens them and makes each piece easier to chew.
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FAQs
Not rinsing the meat before cooking.
Do this instead: Whether you bought a ready-to-cook corned beef or you cured your own, rinse the meat several times under cool water to remove any excess salt. But don't think this means you're rinsing away all the flavor; by this point, the meat is fully infused with it.
What not to do when cooking corned beef? ›
Not rinsing the meat before cooking.
Do this instead: Whether you bought a ready-to-cook corned beef or you cured your own, rinse the meat several times under cool water to remove any excess salt. But don't think this means you're rinsing away all the flavor; by this point, the meat is fully infused with it.
What are the secrets to cooking corned beef? ›
Pour in enough water to cover the beef, then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot. A 3-pound corned beef could take three hours or more to become perfectly tender. Check the meat occasionally, adding more water if necessary.
What are the bad things about corned beef? ›
Corned beef is processed red meat made by brining brisket in a salt and spice solution to flavor and tenderize it. While it provides protein and nutrients like iron and vitamin B12, corned beef is relatively high in fat and sodium. It's also a source of certain compounds that may increase your risk of cancer.
What makes corned beef fall apart? ›
Because corned beef comes from brisket, a tough cut of meat. You need its connective tissue to break down so you can have tender results. Some like to braise their corned beef in an all-water liquid, with various spices and salt; others add beer to the mix to further tenderize the meat.
What is the best cooking method for corned beef? ›
The most common method for cooking corned beef and cabbage is boiling. Put the meat in a large pot, cover it with water or beef broth, add a seasoning packet and boil before lowering the heat to a simmer. Cook for 2 to 3 hours or until the meat is tender and cooked to your liking.
Can you mess up corned beef? ›
Cooking Over a High Temperature
When cooked on high for too long, corned beef is likely to turn out tough and chewy rather than soft and tender. Instead: Regardless of the cooking method, corned beef is best cooked over low heat.
How to make corned beef taste better? ›
Add a tablespoon or two of pickling spice as well as a few garlic cloves, a quartered onion, a carrot, and a few stalks of celery if you like. Bring everything to a boil, cover, and reduce the heat to maintain a steady simmer.
Does corned beef get more tender the longer you cook it? ›
Information. Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.
Should corned beef be covered with liquid when cooking? ›
Remove Corned Beef from package and place in crock pot and completely cover with water. Cover and cook for approximately 11 hours on low or 5 hours on high, or until firmly fork tender. Please note that crock pot cooking times may vary greatly depending upon brand and style.
The appearance of spots or dots, brown or black, in fresh or cured meat products is a result of the growth of microorganisms.
How to tell corned beef is bad? ›
If you suspect that your corned beef has gone bad, there are some key signs to look for, including a “bad ground beef taste,” “abnormal stool smells,” or a “rotten egg smell thing” that goes beyond the normal aromatic profile of corned beef.
What happens if you don't rinse corned beef? ›
Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don't worry: Rinsing won't make the beef taste bland! The flavor is infused deep into the beef during the curing process.
Why does my corned beef always come out tough? ›
Slow cooking at a low temperature gives the collagen in the meat time to become soft and gelatinous, which makes your meat tender. If your meat is dry or chewy, it's likely because it was cooked too hot and too fast.
What is the red liquid in corned beef package? ›
Blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.
Is it OK to not rinse corned beef? ›
Many recipes don't include a step for rinsing the meat, but it's worth doing it anyway. Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don't worry: Rinsing won't make the beef taste bland!
