Corned beef is a hearty, delicious cut of meat that is often featured in traditional Irish-American cooking. While you can simmer corned beef in a pot on the stovetop, braising it in the oven results in incredibly tender and flavorful meat If you’re wondering exactly how long to braise corned beef, read on for tips, timing guidelines and delicious recipe ideas
What is Braising and Why Braise Corned Beef?
Braising is a moist-heat cooking method where food is first browned in fat, then simmered in a small amount of liquid in a covered pot or pan. This technique both sears the outside of the food for flavor development while gently cooking the interior.
Braising is ideal for tougher cuts of meat like brisket or shoulder that have lots of connective tissue The slow cooking tenderizes the meat by breaking down those tough collagen fibers into gelatin. As a result, braised meats end up melt-in-your-mouth tender
Corned beef is well-suited for braising since it comes from the brisket, which is a working muscle on the cow and contains a good amount of connective tissue. Braising renders that tissue down for tender cornbread while infusing it with lots of flavor.
How Long Does it Take to Braise Corned Beef?
The exact timing for braising corned beef depends on a few factors:
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Size of the corned beef brisket – A smaller 2-3 pound brisket may take 1.5-2 hours while a larger 4-6 pound brisket may need 2.5-4 hours.
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Thickness of the brisket – A thicker cut will require more braising time than a thinner one.
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Oven temperature – Lower oven temps around 300°F are typical for braises while higher 350°F temps will decrease cooking time.
As a general rule of thumb, plan on braising corned beef for about 1 hour per pound at 300°F. So a 4 pound brisket will need around 4 hours in the oven.
It’s also important to use an instant-read thermometer to check for doneness rather than relying on time alone. The corned beef is ready when it reaches an internal temperature of at least 145°F.
Step-by-Step Guide for Braising Corned Beef
Follow these simple steps for perfectly braised corned beef every time:
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Sear the corned beef: First, sear the corned beef in a skillet on the stovetop to brown it on all sides. Use a small amount of oil or butter. This adds a tasty crust.
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Add aromatics: Place some vegetables like onions, celery, carrots and garlic in the bottom of a Dutch oven or braising pan. They add flavor as the corned beef cooks.
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Deglaze: After searing the meat, deglaze the skillet with a bit of broth, beer or water to loosen up any browned bits. Then pour this over the vegetables.
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Add corned beef: Place the seared corned beef on top of the vegetables in the pot.
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Add liquid: Pour in enough broth, beer or water to come about 1 inch up the sides of the meat.
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Cover and braise: Cover the pot and braise in a 300°F oven until fork tender. Check for doneness with a meat thermometer.
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Rest and slice: Once cooked, let the corned beef rest 10-15 minutes before slicing across the grain.
Best Liquids for Braising Corned Beef
The braising liquid provides moisture and imparts lots of flavor. Here are some tasty options:
- Beef broth
- Stout beer or Guinness
- Chicken broth
- Water with a splash of vinegar
- Apple cider
Feel free to get creative with the braising liquid! You can also add herbs, garlic, ginger and other seasonings to infuse the corned beef with flavor.
Recipe Ideas for Braised Corned Beef
Once you know the basics for braising corned beef, you can start experimenting with different recipes:
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Beer-Braised Corned Beef: Braise with Guinness or other stout beer and onions.
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Irish Whiskey Corned Beef: Deglaze pan with Irish whiskey and add orange slices to the braise.
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Maple-Braised Corned Beef: Use maple syrup to baste the corned beef while braising.
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Cider-Braised Corned Beef: Braise in apple cider spiked with garlic and thyme.
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Corned Beef with Vegetables: Add potatoes, carrots and cabbage during the last hour.
Tips for Perfectly Braised Corned Beef
Follow these tips for fork-tender corned beef every time:
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Sear the corned beef well to develop a tasty crust.
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Choose a well-fitting braising pot so that the meat fits snugly.
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Braise at a low temp around 300°F on the oven’s lower rack.
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Use an instant-read thermometer to check for doneness.
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Let the corned beef rest before slicing against the grain.
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Save the strained braising liquid for serving with the meat.
With the right technique, braised corned beef turns out incredibly flavorful and tender. Refer to the timing guidelines, follow the braising steps and get ready to enjoy delicious homemade corned beef. Sláinte!
Is There a Difference Between Kosher Salts?
Yes, per Epicurious. Not all kosher salt is the same due to size and weight.
Because each brand employs different methods of production, the crystals are distinct in size and structure. What that means is that 1 teaspoon of Diamond Crystal is not the same measurement as 1 teaspoon of Morton kosher. DC’s crystals are larger, so it takes fewer of them to fill measuring spoons; 1 teaspoon of Diamond Crystal kosher salt weighs 3 grams. A single teaspoon of Morton kosher, by contrast, weighs about 5 grams.
A note on weights: 3 grams of coarse salt equals the same level of salinity as 3 grams of fine salt or 3 grams of flaky salt. So if a metric baking recipe calls for 3 grams of Diamond Crystal kosher salt, you can substitute with 3 grams of any salt you like.
To make it easier, Epicurious put together a salt conversion table (see below) outlining a few of the most common salt brands found in American grocery stores, including coarse sea salt, fine sea salt, and top kosher salt brands. Use it to decipher the correct amount of salt for any recipe whenever DC isn’t the brand you have on hand.
A key ingredient in the “corning” process is using pink curing salt. I’m not talking Himalayan pink salt either. This will be going in the brine, too.
Pink curing salt is made using sodium nitrite (See recipe Note) that prevents food from going bad and spoiling while it’s being stored for a time. Curing salt is dyed that pink color so it’s not mistaken for everyday white table salt. If you can’t find at you market or via butcher, you can order online easily.
After that it’s cooked, sliced and served alongside carrots, potatoes and cabbage. It’s also great with mustard, sliced thin for sandwiches, or the hearty corned beef hash for breakfast or try my layered Corned Beef Casserole!
How to Cook Corned Beef in an Instant Pot?
Instant Pot method: For a 5 pound brined corned beef brisket. Place the corned beef brisket, fat side up, on a rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Lock the lid in place, close vent. Select High Pressure and set or 90 minutes, with a natural pressure release, NOT a quick pressure release. Remove corned beef and cover with foil to keep warm. Add potatoes, carrots, and cabbage to liquid in pot. Seal with lid and set to HIGH pressure for 3 minutes. Do a Quick pressure release. Serve with corned beef sliced across the grain.
How to Make Braised Corned Beef Brisket | Beef Recipes | Allrecipes.com
FAQ
How long do you braise corned beef for?
Add beef stock and cover tightly with foil or a lid. 6. Braise: Place in the preheated oven and braise for 3 1/2 hours until tender.
How long does it take to braise beef?
How long should I simmer my corned beef?
How long you cook your corned beef depends on its size and your cooking method. The USDA recommends simmering corned beef on the stovetop for 1 hour per pound of meat.Feb 28, 2024
How long does it take for corned beef to get tender?
Turn heat to a low simmer; cover and cook for 6 hours or more. CROCKPOT: Set on high cover; cook for 8-10 hours. When done, using 2 large spoons or spatulas, carefully remove briskets to serving platter and let rest. The meat will be extremely tender, and will easily break apart if you use a meat fork.