Corn beef is a delicious cut of meat that is popularly eaten around St. Patrick’s Day. However, it can be enjoyed any time of year when you want a hearty and flavorful meal. Knowing how long to cook corn beef is important to achieve the perfect texture. In this complete guide, I will explain everything you need to know about cooking times for corn beef.
What is Corn Beef?
Corn beef starts as a brisket cut of beef Brisket comes from the chest area of the cow and contains a lot of connective tissue, which makes it tough. To turn a brisket into corn beef, it is cured in a salty brine solution for anywhere from 3-10 days This curing process helps tenderize the meat and gives it a unique salty flavor. The brine usually contains spices like coriander, mustard seed, bay leaves and cloves. After brining, the corn beef is ready to cook.
What is the Best Way to Cook Corn Beef?
There are several great cooking methods for corn beef, each with their own timing Here are some of the most popular ways to cook it
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Stovetop: This is the traditional method. Place the corn beef in a pot, cover with water, add spices and simmer for around 1 hour per pound.
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Slow cooker: Add corn beef and seasoning to a slow cooker with some water or beer. Cook on low for 8-9 hours for a 3 lb roast.
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Oven Cover corn beef in oven-safe pot with water and seasoning. Braise at 300°F for around 1 hour per pound
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Pressure cooker/Instant Pot: Cook for around 90 minutes on high pressure setting. Quick release pressure.
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Sous vide: Cook 1-1.5 hours at 145°F then sear. This keeps the meat very moist.
No matter which cooking method you choose, the keys are low and slow cooking in moist heat. This allows the collagen in the brisket to break down into gelatin, making the meat fall-apart tender.
How Long Does it Take to Cook Corn Beef?
Cooking time can vary quite a bit depending on a few factors:
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Size of the roast: A 3 lb roast will take 3 hours. A 5 lb roast may take 4-5 hours.
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Thickness: Thicker cuts take longer. Plan for 1 hour per pound.
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Cooking method: Oven and stovetop take longer than pressure cooking.
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Temperature: Lower oven temps around 300°F will require more time than 350°F.
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Additions: If cooking veggies like potatoes and cabbage with the corn beef, extend time by 30-60 mins.
To summarize, you can expect corn beef to take anywhere from 1-1.5 hours per pound depending on the variables above. A medium 3-5 lb roast will need 3-5 hours of cooking time for fork-tender results.
How to Tell When Corn Beef is Done
Since corn beef requires long, slow cooking, you want to make sure you don’t pull it out of the oven or pot too early. Here are some ways to test for doneness:
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Temperature: Use a meat thermometer to check for 145°F.
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Texture: A fork or knife should slide in and out of the meat very easily when done.
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Color: Well done corn beef will be more grayish brown on the outside.
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Time: Refer to recipe time as a guide, then check other indicators.
If the corn beef seems tough and chewy when you test it, cover and continue cooking until tender. The collagen needs time to fully convert to gelatin.
Serving Tips for Perfectly Cooked Corn Beef
Once your corn beef is melt-in-your mouth tender, here are some serving tips:
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Let rest 10 mins before slicing to allow juices to absorb.
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Cut across the grain in thin slices for most tender bites.
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Serve with cooking juices/au jus spooned over the top.
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Pair with cabbage, potatoes, carrots and mustard or horseradish.
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Use leftovers for hash, sandwiches, pizza and more!
Common Questions about Cooking Times
If you’re new to cooking corn beef, here are some common questions about timing:
How long does it take to cook a 3 lb corn beef?
A 3 lb roast will take around 3 hours of cooking time, give or take.
How long should I cook a 4 lb corn beef?
Plan for 4-5 hours for a 4 lb cut. Calculate 1 hour per pound.
How long to cook corn beef in Instant Pot?
Around 1 1/2 hours on high pressure is perfect for 3 lb corn beef.
How long does it take to cook corn beef at 350°F?
In the oven at 350°F, allow 15-20 minutes per pound. A 3 lb roast will need 45-60 mins.
Can I cook from frozen?
Yes, just add 1-2 hours to the cooking time if starting from a frozen state.
What if my corn beef is tough after cooking?
Just cover and continue braising or simmering until fork tender.
In Conclusion
Achieving tender, flavorful corn beef is easy when you follow these cooking time guidelines. The keys are low, moist heat and allowing ample time for the collagen to fully break down. Aim for 1-1.5 hours per pound as a rule of thumb. Test for doneness with a thermometer and fork. Rest, slice and serve your masterpiece for the perfect St. Patrick’s Day feast! What’s your favorite way to enjoy corn beef?
How Is Corned Beef Made?
Over the years, many of my friends have encouraged me to cure my own corned beef, insisting that it wasnt hard to do, and well worth the effort. After finally getting around to it, Im happy to report that my friends were right! It really is easy; it just takes about 5 days to cure.
Heres what to do:
- Make a salty curing brine with pickling spices like mustard seed, allspice berries, coriander seeds, and peppercorns.
- Marinate a beef brisket in the brine, for 5 to 7 days.
- Simmer the brined and drained brisket in water with more pickling spices for several hours until tender.
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What Makes Corned Beef Pink?
Corned beef gets its vibrant pink color from the use of sodium nitrite, a chemical compound that also adds flavor and helps inhibit bacterial growth. Sodium nitrite is sold for the purposes of curing meat in a form called “pink salt.” Since sodium nitrite is toxic in concentrated amounts, it is dyed pink so that we dont mistake it for table salt. Note that curing pink salt is NOT Himalayan pink salt.
You can use pink salt for this recipe or not. Ive corned beef with and without pink salt. Both work. The curing salt adds a little more flavor and will help preserve the beef better if you dont cook it right away after curing.
There is some controversy over the use of sodium nitrite in curing meats, as the frequent consumption of cured meats (bacon, ham, pancetta, corned beef) is linked to an increased risk of certain types of cancer. I eat cured meat maybe once a month, so Im not worried for myself, but it helps to know about the risks and the current research.
To achieve a pink color without the use of curing salt, some people add a beet or two to the boiling water when it comes time to cook the roast. I havent tried that yet, but if you do, please let us know how it works out for you!