How to Make Your Own Real Corned Beef Brisket (Recipe) (2024)

FAQs

What are the secrets to cooking corned beef? ›

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.

Corned beef brine is made with water, kosher salt, brown sugar, pickling spices and pink curing salt. It's important to get the measurements accurate because too much curing salt can be harmful.

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.

In North America, corned beef is brisket, taken from the lower chest of a cow or steer, that has been brined in salt and spices. (In general British usage, fresh corned beef is called “salt beef,” while the canned version retains the “corned” designation.)

Corned beef is made with beef brisket, a cut of meat that is naturally tough, so it needs to be braised: cooked with moisture at a very low temperature. Cooking low and slow is the key to flavorful, tender 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.

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. Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process.

Corned beef is most often made from beef brisket (a relatively inexpensive, tough cut of beef) that's been cured in a salt brine with a mix of spices, like bay leaf, peppercorns, mustard seed, juniper berries, coriander seed, and whole cloves.

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.

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!

How long can corned beef stay in brine? ›

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.

Should You Boil or Bake Corned Beef? Really, it's up to you. Both methods create a juicy, tender corned beef when done properly. Traditional recipes, like our corned beef and cabbage or glazed corned beef, call for simmering corned beef in spiced water for about three hours.

STOVE: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about 1 hour per pound. Vegetables may be added during the last 20 to 30 minutes of cooking. Cook vegetables to desired tenderness.

Corned beef adds some important nutrients to your diet, but it's still processed red meat, linked with an increased risk of health problems like heart disease and cancer.

Corned beef starts out as beef brisket and is brine-cured first. The brine-cure is what makes it corned beef and that curing process is where it gets its color from. At stores, beef brisket will be labeled beef brisket and have a good amount of fat on it. Typically, it's a pretty big piece of meat.

Originally the word "corn" came from the Germanic word "kurnam," meaning "small seed." In the 17th century, salted beef started taking on the name corned beef in some parts of England because of the large "kernels" of rock salt used to preserve it.

While corned beef and brisket can be affordable options, brisket is generally cheaper. This is because there's a lot of process involved in making corned beef. It demands more time, effort, preparation, and ingredients necessary for the brine.