Stovetop Corned Beef

Making corned beef on the stovetop is simple. It cooks faster than in the slow cooker and you still get the same tender meat.

Course Main Course

Cuisine American, Irish

Prep Time 5

Cook Time 3

broiling the top 10

Total Time 3 15

Servings

Calories 510kcal

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.