Many recipes are specially reserved for festivities and celebrations, and corned beef is one of those dishes. This delicious chink of meat is made when a brisket is cured with rock salt (not corn, as you may have thought). And the product is a delicious and tender beef cut that’s perfect for almost any dish. Unfortunately, not everyone knows how to prepare the recipe or the perfect duration it should be left to cook.
Corned Beef Nutrition Facts
First Things First
Selecting the Corned Beef
If you’re worried about the type of beef cut to pick, then that’s what we mean. With corned beef, briskets remain the obvious choice; they’re popular, versatile and the curing process makes it tender enough for any recipe. You should rather concern yourself with the size of the corned beef, as this determines for how long it’ll cook.
Preparing the Corned Beef
Remember corned beef is made by curing meat with rock salt? While that process renders the brisket rather delicious, it also adds a considerable saltiness to the surface. So, your first step is to rinse the meat in cold water, so some of the salt is washed off. Afterward, blot the excess moisture with paper towels.
While this step helps in many recipes, some people prefer to cook without it, but whichever you choose, the flavor and tenderness will still be retained.
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Most corned beef packages include a pre-packed mixture of spices, and you can use it straight for your recipe. You can also combine any mixture of herbs and spices you prefer for the recipe. But here’s a tip you shouldn’t overlook. Combine the prepackaged spice or any mix you’re using with Dijon mustard and cover the corned beef with it. The resultant flavor from this daring seasoning option is exquisite!
Cooking Time for Corned Beef
While the seasoning options for corned beef are pretty general, the cooking time differs with each method you’re using. So, consider these cooking times for the following techniques for corned beef;
On the Stove
Corned beef on the stove needs to be simmered at 45 to 50 minutes per pound. Start by placing the meat in a pit and adding the spices and seasoning, then whatever liquid you prefer- remember that the liquid must completely cover the corned beef. Then, cook the corned beef on a low simmer until tender. And once done, take the corned beef and rest it for at least 20 minutes before serving.
In the Oven
The oven method requires that the corned beef brisket is cooked at one hour per pound. And the process remains the same- rinse and pat the meat, then season as preferred. But you’ll also need to wrap the corned beef tightly in foil, ensuring the fat side faces upwards. Then, set it in the oven and cook to the time your calculation gives.
On the Grill
Grilling corned beef requires a different approach compared to most other techniques. The meat must first be soaked in salted water for 30 minutes per pound. And in this mixture, the meat must sit for at least two hours, with the water changed every hour and the meat rinsed before it’s soaked again. Afterward, the meat is seasoned as desired and grilled over indirect heat for about two hours. You can also baste the corned beef with whatever you desire for more moisture since grilling tends to dry out the meat.
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In an Air Fryer
Cooking corned beef in an air fryer takes a bit more time, and it works somewhat like the oven method. First, the meat is rinsed and patted dry, seasoned as desired, and wrapped in foil. Then, it’s cooked for two hours, during which you should unwrap and glaze or baste it at least three times, with whatever seasoning mix you used. Note that this cooking time is done first in a 350F temperature for one hour and 40 minutes, then raised to 400F at the final 20 minutes.
In a Slow Cooker
Crockpot corned beef recipes are rather straightforward, and most times, you’ll be cooking for about eight hours or so. And the procedure is simple; the meat is placed on a vegetable bed, and a liquid is poured. Then, the seasoning is added, the crockpot is covered and left to cook till tender.
In a Pressure Cooker
The instant pot technique works almost like crockpot for corned beef, except faster. And by default, it takes about two hours to cook the meat using this method. The corned beef is first placed in the trivet, and the seasoning options are sprinkled on it. Then, the liquid is added, and the cooker is covered and sealed. And after the cooking time is reached, the pot needs to be allowed to naturally release pressure- which may take up to 15 minutes or until the pressure pin drops.Print
- One package corned beef, with seasoning packet
- Quarter cup Dijon mustard
- Prepare the oven to 350F and lay a sheet of foil in a baking dish. Then, rinse the corned beef with water, dry it with paper towels, and put it in the foil.
- Smear the corned beef with the mustard and sprinkle its packaged seasoning on top of it- not all over.
- Wrap the foil over the corned beef, ensuring it’s tight, and bake in the oven for one hour per pound. Afterward, unwrap the foil (carefully!) and let the corned beef rest for 10 minutes before serving. Carve the meat by slicing against the grain.
You should also check out this video recipe for more ideas.