Corned beef is a salt-cured beef product that has been part of Irish and British cuisine for centuries. The curing process involves rubbing beef brisket with a dry-rub or brine of salt, spices, and often sugar, which both preserves the meat and gives it its distinctive flavor. While corned beef brisket can be eaten straight from the package, it is most often boiled or simmered to make it tender before serving. Determining the best method for cooking corned beef depends on several factors including cut of meat, desired texture, time constraints, and personal preference. This article will examine different techniques for preparing corned beef brisket to help you choose the right cooking method for your needs.
Dry Rub vs. Wet Brine Corned Beef
There are two main types of cured corned beef – dry rub and wet brined. Dry rub corned beef has the curing mixture directly applied to the meat’s surface. Wet brined corned beef is fully submerged in a saltwater solution known as pickle brine. Here is a comparison:
Dry Rub Corned Beef
– Curing mixture rubbed directly on meat surface
– Shorter curing time – 4-7 days
– Leans toward drier, firmer texture
– Stronger spice flavors
– Easier to slice thinly
Wet Brined Corned Beef
– Meat fully submerged in pickle brine
– Longer curing time – 7-14 days
– Tender, moist texture
– Milder flavor
– Meat shreds more easily
Both have their merits, but wet brined corned beef is more common and tends to deliver better results. The extended brining period allows the meat to fully absorb the flavors and become exceptionally tender.
Cut of Meat
Traditionally, corned beef is made from the brisket cut from the lower chest area of a cow. Brisket has the right ratio of fat to lean meat to deliver flavorful, tender corned beef. When purchasing corned brisket, look for the following:
– Uniform marbling of fat
– Flexible texture – should bend, not feel rigid
– Bright pink or mahogany red meat color
– Minimal odor – should smell mildly seasoned
The flat cut brisket is leaner than the point cut. The point cut has more fat marbling which helps keep the meat moist during cooking. Other cuts like round, chuck, and rump are sometimes corned but do not absorb the curing brine as well. Stick with brisket for the best results.
Cooking Methods
There are several techniques for cooking corned beef brisket ranging from quick stove-top simmering to slower oven braising. Each has its advantages:
Stovetop Simmer
– Quick cooking time – 45 mins to 2 hours
– Minimal hands-on time
– Tender, sliceable result
– Better for smaller cuts
Oven Braising
– Long, slow cooking time – 2 to 4 hours
– Very hands-off method
– Excellent for large briskets
– Maximizes moisture
– Can finish with broil for crispy top
Slow Cooker
– Convenient “set and forget”
– Requires 6-8 hours
– Tender shred-able meat
– Full spice flavor infusion
– Minimal prep or monitoring
Pressure Cooker
– Extremely fast – 30-90 mins
– Tender, moist results
– Requires active monitoring
– Best for uniform 1-2 lb cuts
– Can lose subtle flavors
Most recipes call for cooking the corned beef in aromatic liquid like beer, broth, or water with spices. This builds flavor and moisture while gently cook the meat. Avoid boiling aggressively as that can dry out the meat.
Doneness Temperature
An instant read thermometer is the best way to determine doneness for corned beef. Unlike a fresh roast, you cannot rely on touch or visually inspecting the meat. Use the following target temperatures:
– Rare: 135°F (57°C)
– Medium Rare: 145°F (63°C)
– Medium: 160°F (71°C)
– Well Done: 185°F (85°C)
The meat will continue cooking as it rests so remove it from the heat 5°F below your desired doneness. Many prefer corned beef between medium rare to medium. Cooked beyond that and it can become dry.
Resting & Slicing Corned Beef Brisket
Resting the corned beef brisket after cooking is a crucial step. Let it sit tented with foil for 10-30 minutes before slicing. This allows the juices that have been gently cooking the brisket to reabsorb back into the meat.
Once rested, carve across the grain in thin slices. Cut perpendicular to the meat grain for tender slices that don’t pull apart when you bite into them. Aim for slices around 1/4-inch thick.
For point cut brisket or sections with high fat, you can slice thicker and then trim off any large sections of fat after slicing. Having a sharp carving knife helps get clean cuts.
Serving Suggestions
Corned beef brisket makes a hearty main dish but also shines in sandwiches. Here are some corned beef serving ideas:
Hot Corned Beef Dinner
– Thin slices with pan juices
– Boiled potatoes, cabbage, carrots
– Horseradish sauce or mustard
– Rye bread
Reuben Sandwich
– Piled high on rye bread
– Sauerkraut, Swiss cheese
– Thousand Island dressing
Hash with Eggs
– Diced corned beef
– Potatoes, onions, peppers
– Fried together as a hash
– Top with over easy eggs
Salads & Bowls
– Thin slices on top of greens
– Added to grain bowls
– Paired with crunchy slaw
Spices like black pepper, mustard, and chili powder complement the flavors of corned beef. Get creative with incorporating it into tacos, pizza, pasta dishes, and more!
Storing Leftovers
Like any cooked meat, corned beef leftovers should be refrigerated within 2 hours. Store slices in an airtight container for 3-4 days. Reheat gently in a pan with a bit of broth or water to restore moisture.
For longer storage, leftover cooked corned beef can be frozen for 4-6 months. Freeze slices flat in a freezer bag to prevent freezer burn. Thaw in the refrigerator before reheating.
Uncooked corned beef brisket keeps 7-10 days refrigerated. It’s best to cook within 5 days for optimum freshness and flavor. An unopened package can be frozen for 1-2 months until you are ready to cook it.
Conclusion
Corned beef brisket is a wonderfully flavorful cut of meat that just needs some gentle cooking to become tender and delicious. Wet brined brisket cooked low and slow via braising, simmering, or in a slow cooker delivers the best results. Cook to between medium rare and medium for optimal moisture, slice across the grain, and serve with creative sides and sandwiches. Follow proper food safety guidelines for storing leftovers. With the right techniques, corned beef can be an absolute joy to cook and eat.