The Easiest Way to Cook Corned Beef

Intimidated at the thought of cooking Corned Beef at home? The easiest way to cook Corned Beef is so much simpler than you think! All you need is a slow cooker or a roasting pan and you’ll wow a crowd with this tender Corned Beef recipe. 

There’s something to be said about practicing what one preaches when working in the beef industry. I went from watching my Mom cook Corned Beef and eating it once a year on St. Patrick’s Day, to present day, having cooked and eaten Corned Beef 4 times in 5 days. I’m not sure what it is or was about Corned Beef that had me intimidated by the packaging, spice packet, and cooking method, but guys, let me tell you, I’ve found the easiest way to cook Corned Beef thanks to the experts… beef industry experts that is! 

After spending some time on the end all be all of beef cookery [i.e. Beef. It’s What’s For Dinner. website] and doing a thorough Google search, I realized all of my Corned Beef fussing was for nothing. Really! The easiest way to cook Corned Beef is SO much simpler than you think. Think slow cooker. AND oven. Or oven? That’s it! So really it’s two ways to cook Corned Beef: oven and slow cooker. Boiling? Eh, leave that cooking method to your grandma. I wasn’t brave enough to try that cooking method but believe me there’s plenty of internet chefs that swear by that cooking method too.

Fun Facts About Corned Beef

1. DYK:  Corned Beef is made from the Brisket Flat Half that has been salt-cured in a brine. The term “Corned” comes from the large pieces of rock salt that is used for the brine. The brining process helps preserve the meat as well as adds additional flavor and moisture. It’s a very lean cut of beef, hence why the slow cooker or braising in the oven are the best cooking methods for a tender finished product.
2. While mostly associated with Ireland, Corned Beef gained its popularity in the United States during the 19th century. Irish Immigrants were looking for a cheaper alternative to bacon and started to brine beef Brisket. Now, Corned Beef is used in a variety of cuisines throughout the world but while still being most popular for St. Patrick’s Day.
3. Celebrate St. Patrick’s Day, or any day, with an easy and delicious, traditional Corned Beef recipe. Serve with the classic sides of cabbage and potatoes or use it as an ingredient to elevate other meals. Learn all about Corned Beef and discover some delicious recipes here. 

Before we get to the meat of the post, let me let you in on this secret: follow this recipe and one of the two cooking methods below, and guess what? You’ve got yourself a delicious dinner! 

The Easiest Way to Cook Corned Beef

Remember: I followed THIS exact recipe [lemon dill sauce is a must] courtesy of my friends over at Beef. It’s What’s For Dinner. My dinner plate might not look exactly like the recipe on the website, but when I say it’s good, it’s really THAT good. 

Oven-Roasting: This was the first cooking method I tried. Again, I followed this recipe [images below]. I placed the roast in a roasting pan with the seasoning packet in the packaging, additional seasoning from the recipe instructions, 2 cups of water, and covered tightly with aluminum foil. I then heated the oven to 350 degrees and cook for 3 hours or until fork tender. *Always reference the package for specific cooking instructions- as my cooking instructions were for a 3 pound corned beef brisket. 

Slow-Cooker: There basically was no difference in instructions with this cooking method, except the time spent cooking the beef. I placed 3 pounds Corned Beef Brisket in a slow cooker and topped with seasoning packet and garlic. I then added 2 cups of water and covered. Here’s the key: I was worried about the slow cooker Corned Beef shredding, but because I cooked it on low for 7-8 hours and took it out of the crock of juices immediately, the meat didn’t shred. Now if I had left it in the slow cooker for 10-12 hours on low like I’ve been known to do with roasts or chicken breasts [eeeeek!], I would’ve had shredded Corned Beef Brisket for sure. 

And now for the finished product! As seen on tv…. 

Don’t even get me started on leftover options… Because as you can imagine we’ve had lots of Corned Beef and vegetables to eat through this week! Thankfully I’ve got plenty of warm bellies to share leftovers with. Oh and before I forget, can we just agree that roasted or sauteed cabbage is delicious?! And roasted parsnips can take a spot on my plate over a roasted potato any day!

Clearly, March 17th isn’t the only day I’ll be eating Corned Beef this year… 

So tell me: Have you ever cooked a corned beef brisket? Think you can give it a try this year?! 

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