How to Cook Corned Beef For St. Patrick’s Day and Beyond

For many Irish Americans, corned beef is a staple of the St. Patrick’s Day table, and it’s not because the meat is traditional or popular in Ireland. The reason is that early Irish immigrants often lived near Jewish communities and bought their meat from kosher butchers. They noticed their Jewish neighbors enjoying corned beef, and realized that the salty, cured meat has similarities with bacon. In America, corned beef was much cheaper and more accessible than bacon, so corned beef is what Irish immigrants chose. Today, corned beef remains an American St. Patrick’s Day classic, and is often served with cabbage, just as the Irish would serve with their bacon. Here, we’re outlining everything you need to know about corned beef, including how to cook it at home for St. Patrick’s Day, or whenever the craving strikes. 

What Is Corned Beef?

Corned beef is salt-cured beef brisket. It can be dry-cured with “corns,” or large grains of salt, which is how it got its name, but it can also be cured in a salty brine. Originally, before refrigeration, the salt’s main purpose was to preserve the meat. Like any pickling liquid, the brine can be infused with spices, aromatics, and herbs like garlic, mustard seeds, and black peppercorns to add flavor. A sodium nitrate blend is also typically added, which gives the meat a pink color and keeps it from spoiling.

How to Cook Corned Beef

Corned beef is made with brisket, a collagen-rich cut of meat that can be tough and overly chewy if cooked too quickly. Brisket requires a low-and-slow cook, allowing the collagen to melt into gelatin and the meat to tenderize. The timing depends entirely on the size of the corned beef, but a good estimate is to simmer the meat for about one hour per pound, checking on it periodically. Since corned beef is already cured in salt, you don’t need to add any extra salt during the cooking process.

There are many ways to cook corned beef, from a slow-cooker to an Instant Pot, to the oven, but the steps below outline a simple stovetop recipe:

1. Rinse a 3-4 pound piece of corned beef under cold water to remove excess salt.
2. Place the rinsed corned beef in a large pot and add just enough water to cover the meat.
3. Season the water with 1-2 bay leaves and a small handful of whole black peppercorns and mustard seeds.
4. Bring the water to a boil, then reduce the heat to a simmer and cover the pot.
5. Simmer for about 3-4 hours, or until the meat is fork-tender but not completely falling apart. 
6. Remove the corned beef from the water and let it rest for 10-15 minutes before slicing into it. 
   

How to Slice Corned Beef

Properly cooked corned beef should be tender and juicy, but not completely falling apart. It should also still have a somewhat chewy texture. For the best results, let the meat rest, then slice it against the grain with a sharp knife. Follow the steps below:

1. Allow the corned beef to rest for 10-15 minutes so that the juices redistribute, making the meat more tender and easier to slice.
2. Identify the direction of the grain (i.e. muscle fibers). Slice against the grain with a sharp knife. For sandwiches, slice the meat thinly. If you’re serving the beef on its own, slice it into ¼-inch pieces, or to your preferred size.
   

Corned Beef Recipes

Now that you know all about corned beef and how to cook and slice it, here are some corned beef recipes to try at home.

Classic Slow-Cooker Corned Beef and Cabbage

This hands-off recipe comes together with minimal fuss thanks to the slow cooker. Several hours later, you’ll have tender, juicy corned beef ready to go.

Instant Pot Corned Beef and Cabbage

If you’re short on time and want to make corned beef, use an Instant Pot to speed up the process. Here, potatoes, carrots, and cabbage get added to the beef to make it a complete meal. As a final touch, brighten up the dish with horseradish sour cream and fresh parsley. 

Classic Corned Beef and Cabbage

In this recipe, corned beef is simmered gently in the oven until fork-tender. When you remove the beef, cook vegetables in the flavorful stock that remains. 

Corned Beef Brisket, Potatoes, Cabbage, and Carrots

Interested in curing beef brisket yourself instead of buying it pre-cured? Start here for step-by-step instructions through the whole corned beef process.