It’s simple to make corned beef on the stovetop. It cooks faster than a slow cooker and yields the same soft meat. Corned beef is a traditional St. Patrick’s Day meal, although it is suitable for any occasion.
Corned beef is brisket that has been brined in salt and frequently incorporates a packet of pickled spices to add taste. Brisket is a tough cut of beef that benefits from extended, low-temperature cooking periods. Corned beef is usually cooked in liquid, either on the stove, in a slow cooker, or in the oven.
STOVETOP CORNED BEEF INGREDIENTS
- Corned meat – Look for a 4 pound container of flat sliced corned beef that includes the seasoning packet. If it’s smaller, modify the cooking time appropriately. Cook the same way if you can only locate point cut corned beef. It’s a fatter cut that doesn’t slice as smoothly, but it’s still wonderful.
- To cook the meat, we use a mixture of beef broth and water.
HOW TO MAKE STOVETOP CORNED BEEF
Put the corned beef (fat cap up) in a big, heavy saucepan with enough room for it to fit comfortably. A 6-quart enameled Dutch oven was utilized.
Season the meat using the seasoning pack. Gently press the spice into the meat, allowing some to fall into the saucepan.
Pour in enough beef broth and water (in equal parts) to almost cover the meat.
Set the saucepan over medium-high heat and bring the liquid to a boil. Then, reduce the heat to medium-low and cover. Maintain a gentle simmer in the liquid. Adjust the temperature as needed.
Cook the corned beef for about 3 hours, or until it is tender. Insert a big fork into the meat, twist it, and feel it yield. Check on it from time to time to ensure it is simmering (not boiling).
CRISP THE TOP OF THE CORNED BEEF (OPTIONAL)
Broil the corned beef for a few minutes if you like a lovely crispy crust. Preheat the oven to low-broil.
Remove the meat from the saucepan and place it on a rimmed baking sheet or a broiler-safe baking dish.
Broil for 3-7 minutes or until it reaches the desired color and texture.
TOP TIP
During this phase, do not leave the oven. Turn on the light and keep peering in until the job is finished. The top can soon turn from golden and gorgeous to scorched.
Cut the corned meat into slices, serve, and enjoy.
MAKE VEGETABLES IN THE COOKING BROTH (OPTIONAL)
Follow these instructions if you wish to serve the corned beef with cabbage, carrots, potatoes, or your favorite vegetable.
- Preheat the oven to 200 degrees Fahrenheit.
- Place the meat on a rimmed baking sheet and set aside. Tent loosely with aluminum foil and keep warm in the oven.
- Turn the heat up to high on the broth. When the water begins to boil, add the veggies. When the liquid returns to a boil, reduce the heat to medium-low, cover, and simmer until the vegetables are soft.
- With a slotted spoon, remove them and serve with the corned meat.
FREQUENTLY ASKED QUESTIONS
What type of meat is corned beef made from?
Brisket is used to make corned beef. There are two types of cuts: flat and point. The flat cut is rectangular in form and slimmer. It slices well and is the most popular kind seen in supermarkets. The tip is triangle-shaped, fatter, and falls apart when sliced.
Should the fat cap be removed from the brisket?
The fat cap should not be removed. The fat on top of the meat adds flavor and keeps it juicy during cooking. If preferred, you can remove part of the fat before serving.
Do you rinse corned beef before cooking?
If you want, you can. Rinse the corned meat several times under cold running water. I don’t usually rinse the meat, but I do thoroughly drain it before adding it to the saucepan.
How can you tell if corned beef is tender?
In the thickest portion of the flesh, insert a big fork. Then twist the fork until you feel the flesh yield. You can also pull some flesh out of one of the edges. If it readily comes off, it is over. The temperature inside will be at least 190°F.
RECIPE TIPS
The amount of liquid to add will be determined by the size of the pot as well as the size and shape of the brisket. Use just enough liquid to cover the meat. Except for the thick cap, I go all the way up.
Adjust the cooking time appropriately if you are preparing a smaller or larger chunk of meat. Use 50 minutes per pound as a guideline.
MORE RECIPES YOU MIGHT LIKE
Stovetop Corned Beef
It's simple to make corned beef on the stovetop. It cooks faster than a slow cooker and yields the same soft meat.
- 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
- Put the corned beef (fat cap up) in a big, heavy saucepan with enough room for it to fit comfortably.
- Season the meat using the seasoning pack. Gently press the spice into the meat, allowing some to fall into the saucepan.
- Pour in enough beef broth and water (in equal parts) to almost cover the meat.
- Set the saucepan over medium-high heat and bring the liquid to a boil. Then, reduce the heat to medium-low and cover. Maintain a gentle simmer in the liquid. Reduce the heat if it is boiling too quickly. If it’s not simmering, turn it up.
- Cook the corned beef for about 3 hours, or until it is tender. Insert a big fork into the meat, twist it, and feel it yield.
- Check on it from time to time to ensure that it is simmering (not boiling) and that there is enough liquid. Although the liquid will evaporate, at least half of the roast should be immersed.
- Optional: crisp the top of the corned meat
- If you like a lovely crispy coating on your corned beef, take it from the pot and place it on a rimmed baking sheet or broiler-safe baking dish.
- Preheat the oven to low-broil and place the corned meat inside.
- Broil for 3-7 minutes, or until the desired color and texture is achieved. During this phase, do not leave the oven. Turn on the light and continue peering in.
- Cut the corned meat into slices, serve, and enjoy.