Easy Corned Beef Recipe
The first time I ever made corned beef was a disaster because I didn’t really understand corned beef. It came out as a brick and then I cut it at the wrong angle. It was such a disappointment because I loved corned beef when my mom would make it for all us kids a raved on the simplicity. Why was it so simple? Well, if you go to the meat department in most grocery stores, there will be a package of corned beef ready to put in some cooking liquid. It’s already brined and has seasonings in a little package for you. It’s pretty hard to get much easier than that!!! Well – except for the cooking part that I screwed up at first 🙂
What I didn’t understand was that when my mom said to cook it for a long time until tender – she really meant a long time! I only cooked it for an or so, on too low of a heat, which meant the meat it never broke down to the “tender” phase. Corned beef is cured beef brisket which means if in doubt, cook longer!!! What I like to do now is to put the corned beef in the oven at 300F because it is a controlled temperature. Sometimes (even with gas stoves) it’s hard to monitor the temperature correctly and can easily lead to undercooked meat. This is also what makes the slow cooker a perfect cooking vessel for an easy corned beef recipe. Just set on high for about 4 hours and it should be ready.
As for the cutting it at the wrong angle —- this one is just as important as the cooking time. If you look underneath the corned beef once it’s cooked, you’ll notice the meat fibers are all going in one direction. If you cut the meat with the grain, you are going to end up with a long, tough and chewy mess of meat. You want to cut against the grain or the long fibers. This is what makes it super tender!!!
Quick note: I know that some people like to throw the cabbage and other vegetables into the pot at the same time as the meat but I don’t like to do that. I prefer to cook the beef for about half of the time before adding the vegetables. Why? Because it allows the meat to shrink and doesn’t make the veggies soggy by over cooking.
Enjoy and remember to Pin or Save for later!
Easy Corned Beef and Cabbage
- 1 4-5 pound corned beef brisket
- 1 bottle of a Pilsner or 1 cup of white wine
- 2 cups of chicken stock
- 3 sprigs of thyme
- 4 sprigs of parsley
- 1 small head of cabbage
- 2 carrots
- 8 small red potatoes
- Turn your oven on to 300F.
- Take the corned beef out of the package and rinse off under cold water. Place in a large heavy bottomed pot and cover with the liquid. Add in the seasoning packet and fresh herbs. Place in the oven for 3 hours.
- While the corned beef is cooking, prep the vegetables. Slice the cabbage, cut the carrots in a large dice size and either quarter or half the potatoes depending on the size.
- Once the corned beef has cooked for about 1 1/2 hours and shrunk a good bit - add in the vegetables and cook for another 1 1/2.
- Once the beef is tender and vegetables soft, remove and slice the corned beef against the grain!