Tender Stovetop Corned Beef

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Here is my go-to stovetop corned beef recipe, with a simple cooking method that gives you tender, juicy meat every time, seasoned with the classic blend of pickling spices and slow-cooked with cabbage and potatoes.

This corned beef has become our St. Patrick’s Day tradition, but honestly, I make it year-round because my family loves it so much. I always cook a bit extra because the leftovers make the best sandwiches – especially on rye bread with some mustard!

What Kind of Corned Beef Should I Use?

When shopping for corned beef, you’ll typically find two different cuts at the store: the flat cut and the point cut. The flat cut is leaner and has a more uniform shape, making it easier to slice – this is what most home cooks prefer for this recipe. The point cut has more marbling (fat running through it) and can be a bit more flavorful, but it’s also harder to slice neatly. Most corned beef comes packaged with its own spice packet, which is perfect for this recipe, but if yours doesn’t have one, you can make your own with whole peppercorns, mustard seeds, and coriander seeds. Just make sure you’re buying raw corned beef, not the pre-cooked kind, since this recipe is designed for cooking from scratch.

Options for Substitutions

While corned beef is pretty specific, there are still some ingredients you can swap around in this recipe:

• Corned beef brisket: This is the star of the show and can’t be substituted – you need corned beef for this traditional dish. If your brisket didn’t come with a spice packet, you can make your own with peppercorns, coriander seeds, mustard seeds, and bay leaves.
• Dark beer: Since this is optional, you can skip it entirely or replace it with an extra cup of water plus 1 tablespoon of apple cider vinegar for tang. Non-alcoholic dark beer works too!
• Potatoes: Any potato variety works here – red potatoes, Yukon golds, or russets. Just keep the pieces similar in size for even cooking.
• Green cabbage: You can use savoy cabbage instead, or even try red cabbage for a different color (though it might turn your other vegetables slightly purple).
• Fresh parsley: If you don’t have fresh parsley, use 1 tablespoon dried parsley, or skip it. You could also try fresh chives for a different but tasty finish.
• Salted butter: Unsalted butter works fine – just adjust your salt seasoning. You could also use olive oil, though butter gives the best flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking corned beef is rushing the process – this tough cut needs to simmer slowly for about 50-60 minutes per pound, or until fork-tender, to break down the connective tissues properly.

Another common error is boiling the meat instead of maintaining a gentle simmer, which can make your corned beef tough and chewy – keep the liquid at a very low bubble, where you see just a few bubbles breaking the surface every few seconds.

To avoid mushy vegetables, resist the urge to add them at the beginning; instead, add potatoes and carrots during the last 30 minutes of cooking, and the cabbage in the final 15 minutes.

For the best flavor development, always place the meat fat-side up in the pot, and if you notice the liquid level getting too low during cooking, add hot water or broth to keep the meat partially submerged – this prevents dry, tough spots from forming.

What to Serve With Corned Beef?

While this stovetop corned beef already comes with classic sides like potatoes and cabbage, you might want to round out your Irish-inspired feast with a few extra dishes. A warm loaf of Irish soda bread is perfect for soaking up the flavorful cooking liquid – you can even spread it with some butter and honey for extra comfort. Some people like to add a tangy element to cut through the richness, which is where a simple mustard sauce or horseradish cream comes in handy. For a fresh touch, try a basic green salad with a light vinaigrette, or if you’re feeling traditional, serve some pickled vegetables on the side. Remember to pour a cold beer or glass of Irish whiskey to complete your meal!

Storage Instructions

Keep Fresh: Once your corned beef has cooled down, place it in an airtight container with some of the cooking liquid to keep it moist. It’ll stay good in the fridge for up to 4 days. The vegetables can be stored separately in their own container – they’ll keep for about 3-4 days too.

Freeze: Corned beef freezes really well! Wrap it tightly in foil or place it in a freezer bag with a bit of cooking liquid, then freeze for up to 2-3 months. I don’t recommend freezing the cooked vegetables though, as they tend to get mushy when thawed.

Reheat: To warm up your corned beef, place it in a pan with a bit of the cooking liquid, cover, and heat on low until warmed through. You can also slice it and warm it up in the microwave with a splash of liquid to keep it from drying out. The vegetables can be reheated in the microwave or quickly on the stovetop.

Preparation Time	15-20 minutes
Cooking Time	150-210 minutes
Total Time	165-230 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2200
• Protein: 150-180 g
• Fat: 100-120 g
• Carbohydrates: 150-180 g

Ingredients

• 3 to 4 pounds uncooked corned beef brisket (including spice packet)
• 2 bay leaves
• 1 bottle of dark beer (12 ounces, optional)
• 1 ½ pounds small potatoes (cut in half)
• 3 big carrots (sliced into 2-inch sections)
• ½ head green cabbage (wedged)
• 3 tablespoons salted butter (adjust to taste)
• Salt and black pepper to taste
• ¼ cup fresh parsley, chopped

Step 1: Prepare and Cook the Corned Beef

Start by placing the corned beef in a large stock pot.

If your corned beef came with a spice packet, add it to the pot.

Optionally, pour one bottle of beer over the corned beef for additional flavor.

Add enough water to completely cover the beef.

Bring the pot to a boil, then reduce the heat and cover.

Allow the beef to simmer for 45-50 minutes per pound, which will take approximately 2 ½ to 3 ½ hours, until the meat is fork-tender.

Step 2: Keep the Corned Beef Warm

Once the corned beef is tender, carefully remove it from the pot and cover it to keep the heat in.

Reserve the cooking liquid in the pot as it will be used to cook the vegetables and enhance their flavor.

To keep the corned beef warm while you prepare the rest of the dish, place it in a 250°F oven.

Step 3: Cook the Vegetables

Return the reserved corned beef water back up to a boil in the stock pot.

Add your choice of vegetables and cook them for an additional 20-30 minutes, or until they reach your desired level of tenderness.

Common vegetables to include are potatoes, carrots, and cabbage.

Step 4: Season the Vegetables

Once the vegetables are tender, remove them from the pot and place them in a large bowl.

Toss the vegetables with butter to coat them evenly, then add chopped parsley for a fresh flavor burst.

Step 5: Serve the Corned Beef

Before serving, slice the corned beef against the grain for the best texture and tenderness.

Arrange the sliced corned beef on a platter alongside the buttered vegetables, and enjoy a classic dish full of rich, savory flavor.