How To Cook Corned Beef Brisket

Traditionally served around St. Patrick’s Day, corned beef brisket is a delectable meal many people adore. There are various methods to cook it such that it is delicate, tasty, and juicy without falling apart in your mouth. The best way to cook corned beef is on the stovetop, and we’ll show you three different methods that you could choose depending on your equipment and how much time you have.

we’ve got you covered with a simple recipe on the fastest way to cook a corned beef brisket! Many spices are added to the saltwater before burying a piece of brisket in it for several hours. Remember that you’ll need to start planning ahead of time since corned beef takes 5 to 7 days to cure.

What is corned beef brisket?

Corned beef brisket is traditionally prepared by curing meat in salt. This recipe often uses a challenging piece of meat like brisket since it is tenderized during a lengthy cooking, a salt-filled cooking procedure. (According to legend, the English invented the name “corned beef” in the 17th century.) Once the brining process is complete, corned beef becomes very delicate and readily sliceable. It is usually served in sandwiches (a traditional Jewish preparation) and sliced up in long slices adjacent to cabbage dishes.


  • one1 flat-cut corned beef brisket, about 5 pounds.
  • As desired, add one tablespoon of browning sauce (such as Kitchen Bouquet®)
  • 1 tbsp. of cooking oil
  • one1 thinly sliced onion
  • Slice six cloves of garlic
  • water, about two teaspoons

how to cook corned brisket in the slow cooker

First, we’ll look at what to do with corned beef brisket.

Combine the corned beef brisket recipe onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a large mixing bowl. Stir well to combine. Refrigerate for 24 hours after covering with plastic wrap.

Step 2:  Rub the mixture into the brisket and cover it securely in plastic wrap before placing it in the refrigerator overnight.

Step 3:  To cook the brisket, put it in a slow cooker with the water and simmer on low for 8 hours. Cook for 5 hours on low heat to get smoked corned beef brisket, covered with aluminum foil. The brisket should be simmered for another 3 hours, at which point you may add the carrots and cabbage to the stew.

Simmer the meat until it is fork-tender, about 1 hour and 30 minutes. To prepare corned beef, follow these steps on best way to cook corned beef

how to cook corned beef brisket on the stove

In a large stockpot, place the corned meat. Combine the spice package, a bottle of dark beer, and enough water to cover the corned beef in a large mixing bowl.

Boil for 2 1/2 to 3 1/2 hours on low heat, covered with a lid, depending on how big your pot is. Bigger or more complex corned beef will take longer to cook than smaller or more basic cuts.

Remove the corned beef from the liquid and let it rest for at least 20 minutes when it is fork-tender. The vegetables and corned beef water may be combined and cooked for about 25 minutes while the meat is resting. Potato, carrot, and cabbage may all be cooked in this water, which is full of flavor.

Instant Pot corned beef brisket You may also create Instant Pot Corned Beef using the same components as the traditional recipe. The corned meat, one bottle of beer, and two glasses of water are all placed in the Instant Pot. It’s that simple. A 3.5-4lb corned beef will take 90 minutes to cook.

corned beef brisket in the oven

To prepare corned beef brisket in the oven, remove it from its packaging and throw away the spice packet that came with it.

  • Boil the brisket in a large saucepan of water until it’s tender and falling apart. Remove the brisket from the pot as soon as it begins to boil. This will assist in removing some of the extra salt from the meat during cooking.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Place the brisket, fat layer facing up, in the center of a piece of aluminum foil large enough to cover the whole brisket and set aside.
  • Make a tight seal with the aluminum foil, covering the brisket somewhat loosely and allowing a little room between the brisket and the aluminum foil. Place the brisket in a roasting pan with a rim and cover with aluminum foil.
  • 2 hours in the oven should be enough. If your oven has a low or high broiler setting, open the foil and turn the broiler to low if you have that choice. (If this is not the case, transfer the brisket to a lower shelf.) Allow the top to caramelize for a few minutes, keeping an eye on it to ensure it does not burn.
  • The recommended cooking time of 2 hours is for a 1.75-2 kg corned beef brisket of average size. You will need to cook a bigger piece of meat for an extended period. Allow 45-60 minutes per pound of body weight. Lean toward the 60-minutes-per-pound-of-bodyweight time.
  • Remove it from the oven and set it aside on a chopping board for a few minutes.
  • It is important to cut the meat against the grain! Fortunately, it’s clear to see the grain throughout the meat with the corned beef brisket.