How to Cook Corned Beef (Stovetop)

Learn how to cook corned beef by simmering your brisket low and slow until it’s perfectly tender. This is an easy one-pot dinner with big comfort-food flavor that slices beautifully every time.

Pick the Perfect Brisket

• Corned Beef Brisket: Flat-cut slices cook up nice and neat, while the point cut is a little fattier and extra juicy.
• Potatoes: Baby potatoes are perfect for this dish because their waxy texture helps them hold their shape. Be sure to cut them evenly so they cook at the same rate.
• Carrots: Carrots are great in large chunks; this keeps them sweet and tender without turning mushy.
• Green Cabbage: Cut it into wedges so it stays together, and only add it once the beef is done cooking. This keeps it from overcooking.
• Variations: For a little twist, swap the water for dark beer or a flavorful broth, toss in some parsnips or turnips with your carrots, and for a little kick, add whole-grain mustard or a creamy horseradish sauce.

Spices for Corned Beef

Typical spices for corned beef include bay leaves, peppercorns, and allspice. Some mixes may also include ginger, cinnamon, or other warming spices. Nowadays, corned beef most often comes with a spice packet for you to use while cooking (and if yours doesn’t have the spice packet, pickling spices is a great substitution).

How to Cook Corned Beef

1. Place the beef in a stock pot. Add the spice, beer, and water (full recipe below).
2. Simmer. Remove the corned beef and let it rest.
3. Add the vegetables to the corned beef water and simmer.
4. Toss them in butter, salt, pepper, and fresh parsley.

Leftovers Worth Saving

Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months. Reheat in a covered pan with a splash of broth over low heat.

Leftovers are perfect for corned beef hash, reuben sandwiches, chopped into a skillet with potatoes and cabbage.

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Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

• Place the corned beef in a large stock pot. Add spice packet if your corned beef came with one (see note if you don’t have one).

• Add one bottle of beer (optional) over corned beef and enough water to cover completely.

• Bring to a boil, reduce heat, and cover. Simmer 45-50 minutes per pound (until meat is fork tender). Approximately 2 ½ -3 ½ hours.

• Once tender, remove meat from the pot and cover (reserve the cooking liquid, this will flavor your vegetables). Place corned beef in a 250°F oven to keep warm.

• Bring the corned beef water back up to a boil. Add in vegetables and cook an additional 20-30 minutes or until tender.

• Place vegetables in a large bowl and toss with butter. Add parsley.

• Slice the corned beef against the grain.

If your corned beef didn’t come with a seasoning packet, add 1-2 tablespoons of pickling spice and 2 bay leaves to the water.
Leftover corned beef can be stored in the fridge in an airtight container for up to 3-4 days and in the freezer for 3 months. 

Calories: 280 | Carbohydrates: 16g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 1151mg | Potassium: 697mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3335IU | Vitamin C: 57.4mg | Calcium: 42mg | Iron: 2.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Entree, Main Course

Cuisine Irish

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