Corned beef is a classic comfort food, especially around St. Patrick’s Day, but cooking it can sometimes be tricky. One common issue many home cooks face is that the corned beef floats to the top of the pot during simmering. This can lead to uneven cooking, with some parts being perfectly tender and others undercooked or dry. If you’ve ever wondered how to keep your corned beef submerged and cook it evenly every time, you’re in the right place! In this guide, we’ll walk you through why corned beef floats, why it matters, and the best methods to keep it fully submerged for delicious, juicy results.
Contents
Why Does Corned Beef Float?
It might seem odd, but corned beef often floats when you simmer it. This happens because:
- Fat Corned beef brisket has a layer of fat that is less dense than water, making the meat buoyant.
- Air Pockets: Sometimes, air gets trapped inside the meat or between folds, causing it to rise to the surface.
- Shape and Size: Large or oddly shaped cuts may not sit flat at the bottom of your pot.
When your corned beef floats, it can cook unevenly. The exposed part may dry out or cook slower than the submerged portion. To get a melt-in-your-mouth texture throughout, you want your corned beef fully under the water during cooking.
How to Keep Corned Beef Submerged
Here are the most effective ways to keep your corned beef from floating and ensure even, flavorful cooking:
1. Use a Plate or Lid as a Weight
The simplest solution is to place a heat-safe plate or small lid directly on top of the corned beef in your pot. This acts as a weight, gently pressing the meat down and keeping it under water. Make sure the plate is smaller than the diameter of your pot so it fits inside easily. Glass or ceramic plates work well; avoid plastic as it may warp or melt.
2. Try a Steamer Basket Insert
If you have a metal steamer basket or rack that fits inside your pot, place it over the corned beef. This helps hold the meat down and can also make removing it easier once cooked. Some baskets have handles that can be folded down to apply gentle pressure.
3. Use Foil Balls as Weights
If you don’t have a suitable plate or basket, make a few balls from aluminum foil and place them on top of the meat. The foil adds just enough weight to keep things submerged without affecting flavor or texture.
4. Adjust Water Level Carefully
Add enough water to cover the corned beef by at least an inch or two. As the meat cooks and shrinks, check occasionally and top up with hot water if needed to keep it fully covered. Avoid overfilling the pot, which can cause boiling over.
5. Cut Large Briskets in Half
If your brisket is too large for your pot or keeps floating due to its shape, cut it in half so each piece sits flat at the bottom. This also helps with even cooking and makes handling easier.
6. Use a Dutch Oven or Heavy Pot
A heavy-bottomed Dutch oven or stockpot helps distribute heat evenly and can help weigh down the meat naturally. The snug fit of a Dutch oven lid can also assist in keeping everything submerged.
Extra Tips for Cooking Perfect Corned Beef
- Simmer, Don’t Boil: Keep your heat low so the liquid gently simmers. Boiling can toughen the meat and make it more likely to float up.
- Check Occasionally: Every hour or so, check on your brisket to make sure it’s still covered by water and adjust weights if needed.
- Skim Foam: Skim off any foam that rises to the top during cooking for clearer broth and better flavor.
- Add Vegetables Later: If you’re adding potatoes, carrots, or cabbage, wait until the last hour of cooking so they don’t get mushy.
Why It’s Important to Keep Corned Beef Submerged
Keeping your corned beef under water ensures:
- Even Cooking: The entire brisket cooks at the same rate, giving you consistent tenderness throughout.
- No Dry Spots: Exposed meat can dry out or become chewy.
- Better Flavor: The spices in your cooking liquid infuse into every bite when fully submerged.
Frequently Asked Questions
Can I use anything else as a weight?
A small bowl or even a clean rock (thoroughly scrubbed and boiled) can work in a pinch! Just ensure whatever you use is food-safe and heat-resistant.
What if my corned beef still floats?
If you’ve tried plates, baskets, and foil but your brisket still floats slightly, don’t worry too much—as long as most of it stays underwater and you turn it once or twice during cooking, you’ll still get good results.
Is it safe to use aluminum foil in boiling water?
Yes! Aluminum foil is safe for use in boiling water and won’t affect taste or safety when used as a temporary weight.
Can I cook corned beef in a slow cooker?
Absolutely! Slow cookers are great for corned beef. Just make sure there’s enough liquid to cover the meat. If floating is an issue, press down with a spatula occasionally or use a heatproof weight if your slow cooker allows.
Should I trim the fat before cooking?
You can trim off some excess fat if you like, but leaving a layer helps keep the meat juicy during cooking. After simmering, you can easily remove any unwanted fat before slicing and serving.
The Bottom Line
Corned beef is all about patience and gentle simmering. By keeping your brisket fully submerged—using plates, baskets, foil balls, or cutting it to fit—you’ll get tender, flavorful results every time. Don’t forget to check your water level as it cooks and add more if needed. With these simple tips and tricks, you’ll never have to worry about floating corned beef again!
Final Thoughts
Corned beef is a crowd-pleaser that’s easy to master with just a little know-how. Keeping it submerged ensures even cooking and delicious flavor throughout. Next time you cook this classic dish, try out these methods for perfect results—your family and friends will thank you!