How To Cook Corned Beef

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Corned Beef Basics

Corned Beef is a cut of beef, usually the brisket. It does not contain corn though. The brisket is usually cured or pickled in seasoned brine.

There are many different ways to cook and prepare this meat. You can even use other cuts of meat but brisket is the preferred cut of choice.

You can eat corned beef as your main meat in your meal, add it in soup, use it as sandwich meat and much more.

This lens is to help you learn how to cook corned beef at home!

Want To Cook Some Mouth Watering Corned Beef

How To Cook Corned Beef Basic Steps

Cooking your corned beef is quite simple. You will be basically be doing the three following things:

1. Find a large pot and place your brisket in it
2. Add water to the pot, covering your brisket
3. Bring your brisket to a boil and simmer 3-5 hours

Below are recipes to make your brisket nice & tasty!

Corned Beef Recipe

Taken From The Food Network

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

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  • Carolyn Sep 18, 2008 @ 6:54 pm | delete
    Love the recipe. I take a brisket and after 10 days cut it in half and use one part for cornbeef. The other I let soak another 10 days and make a pastrami by rubbing some pepper not to much and then smoke. No nitrates!
  • grassosalvato86 Jun 16, 2008 @ 4:02 am | delete
    I just love food, and the corned beef recipe sounds yummy!! Keep up the good work! Have a good week!

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