June 18 2025

Best Corned Beef Recipe

Name: Corned Beef
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
Ingredients: 3 to 4 pounds corned beef brisket (with seasoning packet); 1 large onion (quartered); 4 garlic cloves (smashed); 2 to 3 bay leaves; 1 teaspoon peppercorns; Water to cover

Khemit Beef Recipes 0

If you’re here just for the meat-no—cabbage, no extras, this Corned Beef recipe is all you need tonight.

It’s salty, tender, packed with flavor, and surprisingly easy to make.

Whether you’re planning a classic sandwich or just craving something cozy, I’ll walk you through everything step by step so you nail it.

Why You’ll Love This Recipe

Just the beef, simple, no frills
Perfectly tender with minimal effort
Great for sandwiches, hash, or straight-up slicing
Make-ahead and freezer-friendly
Ideal for holidays or anytime comfort meals

Ingredients Needed

3 to 4 pounds of corned beef brisket (with spice packet)
4 garlic cloves (smashed)
1 large onion (peeled and quartered)
2 to 3 bay leaves
1 teaspoon black peppercorns
Water to cover

Step-by-Step Instructions

Step 1: Rinse the corned beef under cold water. This helps get rid of extra salt from the brine.

Step 2: Place the beef in a large pot. Add the seasoning packet (if included), garlic, onion, bay leaves, and peppercorns.

Step 3: Pour in enough water to completely cover the meat.

Step 4: Bring the pot to a boil. Once it hits a boil, reduce the heat to a gentle simmer. Cover and cook for 2.5 to 3 hours.

Step 5: Check tenderness by poking with a fork—it should go in easily. If not, simmer another 20-30 minutes.

Step 6: Once done, carefully remove the beef from the pot and let it rest for 10 minutes before slicing.

Step 7: Slice against the grain and serve however you like.

Pro Tips for the Best Corned Beef

Always rinse before cooking—don’t skip it
Slice against the grain for the best texture
Let the meat rest before cutting to keep it juicy
If the water level gets low while simmering, top it off with hot water
Skim off any foam during the first boil to keep the broth clean

Common Mistakes to Avoid & How to Perfect the Recipe

Cutting too soon: Resting helps hold in the juices
Boiling too hard: A rolling boil can toughen the meat—keep it low and slow
Not checking the water level: Keep the meat fully submerged
Forgetting the grain direction: Wrong slicing can make the meat chewy

Serving and Presentation Ideas

Serve sliced on a platter with a sprinkle of fresh parsley
Make classic corned beef sandwiches with rye bread and mustard
Turn it into corned beef hash with eggs for breakfast
Serve warm with pickles or sauerkraut on the side

Variations and Recipe Swaps

Swap the spice packet with your own blend (cloves, mustard seeds, coriander, etc.)
Cook it in beer or beef broth for added depth
Add a splash of apple cider vinegar or a spoonful of brown sugar to the pot
Try baking it after boiling for a crispy top (brush with mustard and broil)

Storage and Reheating Tips

Store in an airtight container in the fridge for up to 4 days
Reheat gently on the stove in a bit of broth or water
Freeze leftovers (wrapped tightly) for up to 2 months
Slice before freezing if planning to use for sandwiches later

What to Serve with Corned Beef

Rye bread and mustard
Potato salad or coleslaw
Pickled vegetables or sauerkraut
Fried eggs and crispy potatoes (for a killer hash)
Creamy horseradish sauce or Dijon mustard on the side

FAQs

Q: Can I cook corned beef in the oven?
A: Yes. Add the beef to a roasting pan with a bit of liquid, cover tightly, and bake at 325°F for 3-4 hours.

Q: Is corned beef already cooked when you buy it?
A: Nope! It’s cured, not cooked—you still need to simmer or bake it until tender.

Q: What’s the best cut for corned beef?
A: Flat cut is lean and slices beautifully. Point cut is fattier and juicier.

Q: Can I make this in a slow cooker?
A: Totally. 8-9 hours on low or 5-6 hours on high. Add only enough liquid to mostly cover the meat.

Q: Why rinse it first?
A: Rinsing helps reduce the intense saltiness from the brine.

Q: Can I add veggies to the pot?
A: Sure! Add potatoes and carrots for the last 30-40 minutes if you want a one-pot meal.

Q: What’s the pink color from?
A: That’s from the curing salt (sodium nitrite), which gives corned beef its signature color and flavor.

Conclusion

So now you know how to make corned beef that’s tender, flavorful, and super satisfying—all without overcomplicating things.

Whether you’re slicing it up for a sandwich or loading your plate with beef and sides, this one always hits the spot.

Try it out and let me know how yours turns out—I’d seriously love to hear!

⤵⤵⤵

Corned Beef

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

This easy corned beef recipe gives you tender, flavorful meat that works great in sandwiches, hash, or served plain. It’s a hands-off cooking process that lets the beef do all the work.

Ingredients

3 to 4 pounds corned beef brisket (with seasoning packet)
1 large onion (quartered)
4 garlic cloves (smashed)
2 to 3 bay leaves
1 teaspoon peppercorns
Water to cover

Instructions

Step 1: Rinse the corned beef under cold water. This helps get rid of extra salt from the brine.

Step 2: Place the beef in a large pot. Add the seasoning packet (if included), garlic, onion, bay leaves, and peppercorns.