From the Archives: How to Make the Best Corned Beef

Corned Beef, Potatoes, Cabbage and Carrots

[Photographs: J. Kenji Lopez-Alt]

It's a little too late to start corning your own beef for St. Patrick's Day, but if all you want to do is cook a store-bought corned beef brisket in the best possible way, we've got you covered.

Read up a bit on the science of corned beef right here, and learn all about the interactions between heat, time, moisture, and meat. Not so into the reading? That's ok. You can just jump straight to our recipe for Corned Beef Brisket with Potatoes, Cabbage, and Carrots right here.

There are only a few real secrets to corned beef success. First, cook your roast in a Dutch oven with the lid kept slightly ajar for 10 hours for optimum tenderness and moistness. Second, make sure to plan a day in advance: your corned beef will be moister and tastier if you let it cool completely in its cooking liquid. Finally, slice the corned beef while it's still cold for perfectly even, clean slices. You can then gently reheat the slices in their own liquid in a skillet resting right on top of the pan you're simmering your cabbage, carrots, and potatoes in.

Less time worrying about cooking on St. Patrick's Day means more time worrying about the important things in life, like friends, family, and beer.

Planning ahead for the morning after? Make sure you print out this recipe for Corned Beef Hash and pin it to the refrigerator. You'll thank yourself in the morning.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Comments

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: