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Complete Guide to Buying and Cooking Corned Beef
Ah, St. Patrick's Day is nearly upon us, and the aroma of simmering corned beef is about to fill kitchens everywhere! I love being a food blogger because my kitchen has been smelling like this for weeks. 😀 I put this Complete Guide to Buying and Cooking Corned Beef based on the questions I've had and that you've asked me.
I was wondering why we associate corned beef with the Irish and St. Patrick’s Day? Well, according to Real Simple:
“...early Irish immigrants often lived near Jewish communities and bought their meat from kosher butchers. They realized that the salty, cured meat had similarities with bacon—but was much cheaper and more accessible.”
Interesting right? Also, the corned beef and cabbage dinner is really an American invention. According to the USDA, the Irish would have been familiar with the corning method, but English beef was too expensive in Ireland, so they corned pork instead.
As you start to think about your corned beef and cabbage dinner, I’ll bet the first two questions you have, based on what you’ve asked me in the past, are:
❓What’s the difference between a flat-cut and point-cut corned beef?
❓How do I cook corned beef? or What’s the best way to cook corned beef?
Great questions! I had similar questions because I didn’t grow up having a traditional corned beef and cabbage dinner. When I went to the grocery store, it was a guessing game. Let’s take some of the guesswork out of this fabulous cut of meat.
Here’s your Complete Guide to Buying and Cooking Corned Beef. You’ll want to bookmark this page for sure.
The Tale of Two Cuts:
Flat Cut (or "First Cut"): This cut is leaner, more uniform in thickness, and generally rectangular. It's prized for its even cooking and slices beautifully, making it ideal for sandwiches and plated meals. Think of it as the refined, elegant choice.
Point Cut (or "Second Cut"): This cut is fattier, thicker at one end, and has a more irregular shape. It boasts richer flavor and a more tender, melt-in-your-mouth texture due to the higher fat content. Think of it as the rustic, flavorful workhorse.
The difference in fat content and shape means these cuts require slightly different cooking approaches.
Flat Cut Corned Beef Cooking Variations
Classic Corned Beef Simmer Method
This is the traditional method. Place your flat cut in a large pot, cover it with water (or broth), and add the spice packet that comes with the corned beef.
Bring to a gentle simmer, then reduce heat and cook for approximately 2.5-3.5 hours, or until fork-tender.
Maintain a low simmer, around 200-220°F (93-104°C), to prevent the meat from becoming tough.
If you are adding vegetables, add your carrots and potatoes for the last 30-45 minutes and your cabbage for the last 20.
Slow Cooker Corned Beef
For a hands-off approach, the slow cooker is your friend, which is new to me this year. Place the flat cut in the slow cooker with the spice packet and enough liquid to cover it halfway.
Cook on low for 8-10 hours or on high for 4-5 hours.
The low and slow method will yield very tender results.
Oven Braised Corned Beef (my favorite!)
The oven braise will give you a deeper, richer flavor due to the searing and even heat of the oven.
Preheat your oven to 325°F (163°C). Sear the flat cut in a dutch oven to brown it.
Add the liquid about ½ to 1 inch up the side and the spice packet, cover (very important), and braise for 3-4 hours or until tender.
Point Cut Cooking Variations
Low and Slow-Simmered Point Cut Corned Beef
Due to its higher fat content, the point cut benefits from a longer cooking time. The extra time will allow the fat to render and the meat to become incredibly tender.
Follow the classic simmer method above, but extend the cooking time to 3.5-4.5 hours.
Point Cut Cooked in the Slow Cooker
Because the point cut has more fat, it is exceptionally well-suited and forgiving in the slow cooker. This makes it a great choice for those who want a very easy cooking experience.
Place the point cut in your slow cooker, fat side up, with the spice packet and enough liquid to come about halfway up the side of the meat.
Cook on low for 8-10 hours. The extended cooking time allows the fat to render, resulting in incredibly tender and flavorful meat.
Tip: Adding rough-cut onions and carrots to the bottom of the slow cooker will add even more flavor to the cooking liquid and make for great additions to the finished meal.
Smoked Point Cut Corned Beef
The smoke will infuse the meat with a rich, complex flavor.
If you have a smoker, the point cut is perfect for a smoky twist. Smoke it at 225°F (107°C) for 6-8 hours or until the internal temperature reaches 203°F (95°C).
Instant Pot (Pressure Cooker) Corned Beef
For a quick and tender point cut, the pressure cooker is your ally. Your Instant Pot or pressure cooker will break down the tough connective tissue, resulting in a very tender outcome.
Add the point cut, liquid, and spice packet to the pressure cooker. Add 2-4 cups of liquid, which could be water or stock. Of course, refer to your recipe for the appropriate amount depending on the size of your corned beef, Instant Pot, and other recommendations.
Cook on high pressure for approximately 70-80 minutes again, depending on your Instant Pot and recipe, followed by a natural pressure release. If you want more fall-apart corned beef, you might cook it a bit longer.
Corned Beef Cooking Bonus Tip
Because you are cooking your corned beef with liquid over a long time, it is crucial to monitor your cooking liquid. Cooking liquid is essential so your corned beef doesn’t come out dry and tough.
For the simmering method, if you find your corned beef “floating” in the liquid, place a heat-proof dish on top to weight it down and keep it under the water.
No matter which cut you choose, remember that patience is key! Corned beef benefits from slow, gentle cooking. And don't forget the cabbage, potatoes, and carrots!
Happy St. Patrick's Day, and may your corned beef be perfectly tender and delicious!
Jen Vondenbrink is a cooking, food, and lifestyle blogger at Appetite for Life since 2020. Jen Vondenbrink has over 35 years of professional cooking experience apprenticing with local pastry and artisan bread makers, working for culinary innovator J. Bildner & Sons in Boston, as well as Starbucks Coffee Company in Seattle, Washington. Jen Vondenbrink has published cookbooks such as Thanksgiving Recipes From Home, Fun Summer Recipes, and the Cozy Soup Cookbook. Jen Vondenbrink also hosts the Appetite for Life Cooking Club, where members get insights to enhance their cooking. Jen Vondenbrink offers cooking classes and cooking coaching, working one-on-one with people to strengthen their cooking knowledge and skills.
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