How to Cook Corned Beef
Slow-simmered corned beef tenderizes the meat and tames the brining salt for a classic St. Patrick's plate.
Corned beef is best when slow-cooked, traditionally boiled to help tenderize the meat and draw out some of the excess salt from brining. Round it out with cabbage, carrots, and potatoes flavored by the peppercorn spices of the beef.
Method
Directions
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1
Place the brined corned beef in a large pot or Dutch oven along with the liquid and spices from the package.
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2
Cover beef with water, then bring to a boil on the stovetop. If desired, add quartered onion and a few stalks of celery.
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3
Reduce the heat to a simmer, and cover the pot.
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4
Cook about 2 to 3 hours until fork-tender. Check the meat occasionally, adding more water if necessary. If desired, add chunks of cabbage or cubed potatoes and carrots in the last half hour of cooking.
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