Dutch Oven Guinness Corned Beef Recipe - Tammilee Tips (2024)

FAQs

What is the secret to the best corned beef? ›

Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot. When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result.

2 1/2 – 3 hours or until firmly fork tender. Internal temperature should be at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F. Remove meat from pot and let rest for 5 – 10 minutes. Slice thinly across the grain and serve.

Information. Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.

To add some flavor to your boiled corned beef, add some vegetables, such as carrots, onions and potatoes, to the pot. These vegetables not only add flavor but also make for a well-rounded meal. You can add some herbs and spices, such as a bay leaf, garlic and peppercorns, to the water for extra flavor.

The flavor profile often includes bay leaf, black peppercorn, mustard seed, dried red pepper and coriander. If that blend sounds familiar, it's because it's same list of spices that are packaged as pickling spice. Not surprising, since corned beef and pickles are commonly made in the same place: a deli.

Many recipes don't include a step for rinsing the meat, but it's worth doing it anyway. Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don't worry: Rinsing won't make the beef taste bland!

To make the corned beef, open the sealed package right over the slow cooker, because you want to include the brine in the cooking liquid. Don't discard the brine. Place the meat into the cooker and add enough cold water to cover. Add the pickling spices, cover, and cook on high for 6–8 hours.

And while brisket can take a much higher temperature than a steak can, it too can be overcooked. If all the collagen turns to gelatin, that's good, but if all the gelatin cooks out of the corned beef, you'll just have a crumbly, dried out piece of salted beef.

Additionally, the sugars in the beer can help to caramelize the exterior of the corned beef, creating a delicious crust that adds texture and depth of flavor. While it's not strictly necessary to use beer when cooking corned beef, it is a great way to enhance the flavor of the dish and take it to the next level.

Is it better to boil or bake corned beef? ›

Should You Boil or Bake Corned Beef? Really, it's up to you. Both methods create a juicy, tender corned beef when done properly. Traditional recipes, like our corned beef and cabbage or glazed corned beef, call for simmering corned beef in spiced water for about three hours.

For a two to three-pound corned beef brisket, cook for 2 1/2 to 3 hours. For a three to five-pound corned beef brisket, cook for 3 to 3 1/2 hours. STOVE: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about 1 hour per pound.

Point Cut: The Secret to a Flavorful Feast

As a cut of corned beef derived from the fattier end of the whole brisket, it's distinguished by its significant fat marbling and denser connective tissue, characteristics that promise a juicier and more flavorful feast.

Boiling is the traditional way of preparing corned beef. This approach accomplishes three things simultaneously: It cooks the meat, tenderizes the tough cut of brisket, and draws out the excess salt.

High heat is not a friend to brisket. When cooked at a boil for too long, corned beef is likely to turn out tough and chewy, rather than soft and tender. Do this instead: Regardless of the cooking method, corned beef is best cooked over low heat.