Succulent Fare: Slow-Cooked Corned Beef Feast

Corned Beef is a delectable dish featuring corned beef brisket seasoned and simmered with red potatoes, carrots, onions, and cabbage.

Corned beef isn’t just reserved for St. Patrick’s Day; it’s a delightful dish suitable year-round! Ensure you select corned beef brisket, not regular beef brisket for this recipe. The slow and gentle cooking method yields meat so tender, it practically falls apart. Simmered with an array of vegetables, it transforms into a complete meal.

Ingredients:

• Corned Beef Brisket: As previously mentioned, it’s essential to opt for corned beef brisket, already cured in a salt brine.
• Broth: Ensure the beef broth adequately covers the brisket when poured over it. Alternatively, beef stock can be used.
• Vegetables: Red potatoes, carrots, yellow onion, and cabbage are added at different stages while cooking the beef, so refer to the instructions for timing.

Understanding the Difference Between Corned Beef Brisket and Beef Brisket

Corned Beef Brisket undergoes processing and curing in salt brine, resulting in its distinctive pinkish hue. In contrast, Beef Brisket is unprocessed meat.

Why the Name “Corned Beef”?

Despite its name, corned beef contains no corn. The moniker stems from the salt brine mix used to preserve the beef, with the large salt crystals resembling corn kernels.

Dealing with a Seasoning Packet Dilemma

While most cuts of corned beef brisket come with a seasoning packet, if yours doesn’t, simply substitute with pickling spice, often the primary component of the seasoning blend.

Trimming Fat: Yay or Nay?

Leaving some fat on the beef enhances tenderness and flavor while aiding in moisture retention during cooking. However, if preferred, fat can be trimmed after cooking.

Determining Corned Beef Doneness

As corned beef may retain a pink hue even when cooked, gauging doneness can be tricky. The safest method is to use a meat thermometer; the internal temperature should reach 145°F (63°C), and the meat should be fork-tender.

Slicing Techniques

Allow the corned beef to rest for 5-10 minutes before slicing to prevent juices from escaping, resulting in dry meat. Slice against the grain for tenderness; cutting with the grain yields tougher slices. For main course servings, opt for slightly thicker slices than those intended for sandwiches.

Storage and Reheating

Once cooked, corned beef lasts 3-4 days in the refrigerator or can be frozen for 2-3 months.

Alternative Cooking Methods

Corned beef can be prepared in a slow cooker or oven for convenience. Instructions for both methods are provided below.

Slow Cooker Method:

1. Rinse the corned beef brisket, pat dry, and place it in the slow cooker bowl.
2. Sprinkle the seasoning over the brisket and pour in the beef broth. Add bay leaves.
3. Cook on low for 8-10 hours or high for 4-5 hours. Add vegetables during the last 2 hours of cooking.

Oven Method:

1. Prepare the corned beef as instructed and place it in a Dutch oven.
2. Sprinkle with seasoning and pour in the beef broth. Add bay leaves.
3. Bring to a boil, then cover and transfer to the oven.
4. Cook at 350°F (175°C) for 3 ½ – 4 hours. Add vegetables during the last 2 hours of cooking.

Ingredients:

• 3-4 pounds (1.4-1.8 kg) corned beef brisket, with seasoning packet
• 4 cups (960 ml) beef broth
• 2 bay leaves
• 10 small red potatoes, rinsed and cut in half
• 4 medium carrots, peeled and cut into 2” (5 cm) sections
• 1 medium yellow onion, quartered
• 1 small head cabbage, cut into wedges (leave the core)

Instructions:

1. Rinse the corned beef brisket, pat dry, and place it into a large Dutch oven or heavy-bottomed pot with a lid.
2. Sprinkle the seasoning evenly over the top of the meat. Top with beef broth. (The liquid should cover the entire cut of meat.)
3. Top with bay leaves and bring the mixture to a boil.
4. Reduce heat to low and cover. Cook for 2 hours. After 2 hours, add the potatoes, carrots, and onions.
5. Cook for another 30 minutes, and then add the cabbage.
6. Continue to cook the corned beef, potatoes, carrots, onions, and cabbage for another 1-1½ hours. (The meat will be cooked for a total of 3½-4 hours.) Corned beef should reach an internal temperature of 145°F (63°C) before consumption.
7. To serve, remove meat from the liquid (discard bay leaves), and let it rest for 5-10 minutes before slicing against the grain. Serve with potatoes, carrots, onions, and cabbage.