Corned beef, a St. Patrick’s Day staple, is surprisingly simple to make! This guide covers two convenient methods: the Instant Pot for speed and the slow cooker for a hands-off approach.
Why You’ll Love These Methods
* **Instant Pot:** Perfect for when you’re short on time but still craving that tender, flavorful corned beef.
* **Slow Cooker:** Set it and forget it! Ideal for busy days when you want dinner ready without constant monitoring.
What You’ll Need
* **Corned Beef Brisket:** Look for a 3-4 pound piece. It usually comes with a spice packet.
* **Liquid:** Beef broth is recommended, but water works too. About 2-3 cups.
* **Aromatics (Optional):** Onion, carrots, celery, garlic, bay leaves, peppercorns add extra flavor.
* **Vegetables (Optional):** Potatoes, cabbage, and carrots can be cooked alongside the corned beef during the last hour (Instant Pot) or two (Slow Cooker).
Instant Pot Corned Beef: Fast & Flavorful
1. Prep the Corned Beef: Rinse the corned beef under cold water. This helps remove excess salt.
2. Add Ingredients to the Instant Pot: Place the trivet in the Instant Pot. Add the corned beef (fat-side up), beef broth (or water), and the spice packet. You can also add chopped onion, carrots, celery, and garlic for extra flavor.
3. Cook: Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high pressure. Cook for 70-80 minutes for a 3-4 pound brisket. Use natural pressure release for 15 minutes, then quick release any remaining pressure.
4. Add Vegetables (Optional): If adding vegetables, release all pressure. Add chopped potatoes and carrots to the pot. Place cabbage wedges on top. Cook on high pressure for another 3-5 minutes, followed by quick pressure release.
5. Rest and Slice: Remove the corned beef and let it rest for 10-15 minutes before slicing against the grain.
Slow Cooker Corned Beef: Set It & Forget It
1. Prep the Corned Beef: Rinse the corned beef under cold water.
2. Add Ingredients to the Slow Cooker: Place the corned beef (fat-side up) in the slow cooker. Add beef broth (or water), and the spice packet. Consider adding chopped onion, carrots, celery, and garlic.
3. Cook: Cook on low for 6-8 hours or on high for 3-4 hours, or until the corned beef is fork-tender.
4. Add Vegetables (Optional): During the last 2 hours of cooking, add potatoes and carrots. Add cabbage wedges during the last hour.
5. Rest and Slice: Remove the corned beef and let it rest for 10-15 minutes before slicing against the grain.
Tips for the Best Corned Beef
* **Rinsing:** Rinsing the corned beef is crucial to remove excess saltiness.
* **Fat Side Up:** Cooking fat-side up helps baste the meat as it cooks, resulting in a more tender and flavorful dish.
* **Slicing Against the Grain:** This makes the corned beef easier to chew. Look for the lines in the meat and slice perpendicular to them.
* **Resting:** Resting the meat allows the juices to redistribute, resulting in a more tender and flavorful final product.
* **Don’t Overcook:** Overcooked corned beef can become dry and stringy. Cook until fork-tender.
* **Spice Packet:** Use the spice packet, but feel free to add additional spices like mustard seeds, coriander seeds, or allspice berries for a richer flavor profile.
Serving Suggestions
* **Classic Corned Beef and Cabbage:** Serve with boiled potatoes, carrots, and cabbage.
* **Corned Beef Hash:** Dice leftover corned beef and fry it with potatoes and onions.
* **Reuben Sandwiches:** Layer corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread and grill until warm and melty.
* **Corned Beef Tacos:** Shredded corned beef makes a surprisingly delicious taco filling.
FAQ
* **Can I use water instead of beef broth?** Yes, water works fine, but beef broth adds more flavor.
* **Can I cook frozen corned beef?** It’s best to thaw corned beef before cooking for even cooking. If you must cook it frozen, increase the cooking time significantly (about 50% longer).
* **How do I store leftovers?** Store leftover corned beef in an airtight container in the refrigerator for up to 3-4 days.
* **Can I freeze leftover corned beef?** Yes, you can freeze leftover corned beef for up to 2-3 months. Wrap it tightly in plastic wrap or freezer paper, then place it in a freezer bag.
* **Why is my corned beef tough?** It was likely undercooked or not sliced against the grain.
* **Why is my corned beef too salty?** You may not have rinsed it thoroughly enough before cooking.
* **Can I add beer to the cooking liquid?** Yes, adding a dark beer like Guinness can add a rich flavor to the corned beef. Use about half beer and half broth or water.
Enjoy your delicious and easy corned beef! Whether you choose the speed of the Instant Pot or the convenience of the slow cooker, you’re sure to have a fantastic meal.