Making corned beef on the stovetop is simple. It cooks faster than in the slow cooker and you still get the same tender meat. Corned beef is a St. Patrick’s Day dinner staple, but it is great for any occasion. Plus, just think of the next-day Reuben sandwiches, delicious!
Corned beef is brisket cured in salt brine and oftentimes contains a package with pickling spices to add flavor. Brisket is a tough piece of meat that benefits from long cooking times at a low temperature. Corned beef is typically cooked in liquid on the stove, a slow-cooker, or in the oven.
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Ingredients
- Corned beef – Look for a package of flat cut corned beef that includes the spice packet and is about 4 pounds. It’s fine if it is smaller; adjust the cooking time accordingly. If you can only find the point cut corned beef cook it the same way. It is a fattier cut and does not slice neatly but it is still delicious.
- Liquid – We use a combination of beef broth and water to cook the beef.
Frequently asked questions
Corned beef is made from brisket. There are two cuts, the flat cut, and the point. The flat cut is rectangle shaped and is leaner. It slices well and is what you will most commonly find at the supermarket. The point is triangle shaped, is fattier and tends to fall apart when sliced.
You should not remove the fat cap. That fat on top of the meat will give it flavor and help keep it moist while cooking. You can remove some fat when you serve it, if desired.
You can if you’d like. Rinse the piece of corned beef under cold running water a few times. I typically do not rinse the meat, but I do drain it well before placing it in the pot.
Insert a large fork into the thickest part of the meat. Then give the fork a twist you should feel the meat give. You can also pry a piece of meat from one of the corners. If it comes off easily then it is done. The internal temperature will be at least 190°F.
Recipe Tips
How much liquid to add is going to depend on the size of the pot and the size and shape of the brisket. Use enough liquid to almost cover the meat. I go up all the way, except for the fat cap.
If you are cooking a smaller or larger cut of meat, then adjust the cooking time accordingly. As a guide use 50 minutes per pound.
Instructions
Place the corned beef (fat cap up) in a large, heavy pot where there is enough room so that it fits comfortably. We used a 6-quart enameled Dutch oven.
Add the seasoning pack to the top of the meat. Press the seasoning down gently letting some of it fall around the meat into the pot.
Add enough beef broth and water (in equal parts) to the pot to almost cover the meat.
Place the pot over medium-high heat and let the liquid come to a boil. Then, lower the heat to medium to medium-low and cover. Keep the liquid at a simmer. Raise or lower the heat as needed.
Cook the corned beef for approximately 3 hours or until tender. You should be able to insert a large fork, twist it and feel the meat give. Check on it occasionally to make sure it is simmering (not boiling).
Crisp the top of the corned beef (optional)
If you enjoy a nice crispy crust on the corned beef broil it for a few minutes. Turn the oven on to low-broil.
Remove the meat from the pot and set it on a rimmed pan or a broiler safe baking dish.
Broil for 3-7 minutes or until it reaches the desired color and texture.
Top tip
Do not leave the oven’s side during this step. Turn on the light and keep peeking in until it is done. The top can go from golden and beautiful to burnt quickly.
Slice the corned beef, serve, and enjoy.
Make vegetables in the cooking broth (optional)
If you want to serve the corned beef with cabbage, carrots, potatoes, or your vegetable of choice follow these steps.
- Preheat the oven to 200°F.
- Remove the meat from the pot and place it on a rimmed baking sheet. Tent loosely with aluminum foil and place it in the oven to keep warm.
- Raise the heat on the broth to high. When it comes to a boil, add the vegetables. When the liquid returns to a boil, lower the heat to medium to medium-low, cover and simmer until they are tender.
- Remove them with a slotted spoon and serve along with the corned beef.
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Stovetop Corned Beef
Ingredients
- 4-4½ pound Corned Beef with spice packet
- 2-2½ cups Beef Broth more or less as needed
- 2-2½ cups Water more or less as needed
Instructions
- Place the corned beef (fat cap up) in a large, heavy pot where there is enough room so that it fits comfortably.
- Add the seasoning pack to the top of the meat. Press the seasoning down gently letting some of it fall around the meat into the pot.
- Add enough beef broth and water (in equal parts) to the pot to almost cover the meat.
- Place the pot over medium-high heat and let the liquid come to a boil. Then, lower the heat to medium to medium-low and cover. Keep the liquid at a simmer. If it is boiling too vigorously, lower the heat. If it’s not simmering raise it.
- Cook the corned beef for approximately 3 hours or until tender. You should be able to insert a large fork, twist it and feel the meat give.
- Check on it occasionally to make sure it is simmering (not boiling) and that there is enough liquid. The liquid will reduce but at least half the roast should be submerged.
- Crisp the top of the corned beef (optional)
- If you enjoy a nice crispy crust on the corned beef, then remove it from the pot and set it on a rimmed pan or broiler safe baking dish.
- Turn the oven on to low-broil and insert the corned beef.
- Broil for 3-7 minutes or until it reaches the desired color and texture. Do not leave the oven’s side during this step. Turn on the light and keep peeking in.
- Slice the corned beef, serve, and enjoy.
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