1. Rinse Before Cooking
Corned beef brine is quite salty. Rinse your thawed corned beef under cold water before cooking to remove excess salt as well as the crushed bay leaves.
2. Slow Cook for Tenderness
Brisket is a well-used muscle from the leg, so it can be tough if not cooked slowly at a low temp. Aim for 3-4 hours on the stove or 6-8 hours in a slow cooker on low.
3. Simmer, Don’t Boil
When cooking on the stovetop, keep the pot at a simmer, not a rolling boil. Boiling can make the meat tough. A gentle simmer helps break down the connective tissue for tender meat.
4. Use Enough Liquid
Corned beef should be submerged in liquid while cooking. Use water, broth, or a combination of both to ensure it stays moist. Adding beer or a little vinegar can also enhance the flavor.
6. Cook with Vegetables
Traditionally, corned beef is cooked with vegetables like potatoes, carrots and cabbage. Add these vegetables toward the end of cooking (about 30-45 minutes before serving) so they don’t overcook.
7. Rest the Meat Before Slicing
Once your corned beef is cooked, let it rest for 10-15 minutes before slicing. This helps the juices redistribute and keeps the meat moist.
8. Slice Against the Grain
To ensure your corned beef is tender when slicing, cut it against the grain. This will make the meat easier to chew and improve the texture.
9. Use a Thermometer
To ensure the corned beef is fully cooked, use a meat thermometer. It should reach at least 190°F for tender, sliceable meat, or about 200°F for more shreddable corned beef.
10. Serve with Sauces
Creamy horseradish and stone ground mustard make perfect accompaniments.