How to Cook Corned Beef and Cabbage

If you didn’t have time to make my Stout Cure Corned Beef recipe, this page will teach you how to cook a prepared corned beef from your local butcher/grocery store and still use beer as a cooking medium.  There are many different ways to cook Corned Beef.  The classic boil in a pot method, sous vide or using a slow cooker to transform this corned brisket into a delicious meal.  Here is some of my cooking experience and how to best cook Corned Beef.

How to Cook Corned Beef and Cabbage: Sous Vide

How to Cook Corned Beef and CabbageSous vide style cooking (cooking in a vacuum sealed bag, and in this case filled with corned beef, spices and stout and then placed into a temperature controlled water bath) is a great way to cook corned beef.  It keeps the temperature low and consistent,  giving the corned brisket time to break down the different meat fibers/muscles, resulting in a tender corned beef.  Depending on how much time you have, to cook sous vide can take 3 days (72 hours) at 136°F | 57.7°C or cooking at a higher temperature of 180°F | 82°C in just 8 hours.  The higher temperature of the water bath, the less moisture will be in the final product, as the increased temperature tightens the muscle, resulting in the meat squeezing out the moisture from the meat.  You’ll also see that cooking at a lower temperature takes the meat protein more time to breakdown the sinuses tissue and collagen.  The goal is to find a sweet spot, that produces a good textured meat, that has that ‘ham’ flavor, spiced well, is tender, moist and juicy all at the same time.   My rationale for cooking at a low 136°F | 57.7°C was to make a medium rare Corned Beef.  This temperature yielded a pretty tender, medium rare corned beef, but not falling apart tender, even after 3 days of cooking.  It sliced well, and was tender the thinner it was sliced, but the texture was not like corned beef that I’ve had before.  I personally like the cooking results of 160°F | 71°C for 48 hours (or 2 days).  I like the results of all three temperatures, but found the texture of the meat to be juicy, tender and flavorful at 160°F | 71°C.

How to Cook Corned Beef and Cabbage: Slow Cooker

Another cooking medium, that is similar to sous vide, is using a slow cooker.  Most slow cookers operate between a temperature range of 185°F | 85°C -190°F | 88°C.  This is just a tad higher temperature than the top end of cooking sous vide.  In about 6 hours of cooking time, the resulting corned beef will be tender, moist and juicy.  This is a good option if you have not invested in any sous vide equipment.

How to Cook Corned Beef and Cabbage: Boiling on the Stove Top

The third option for cooking corned beef is gently simmering the meat in a pot, over a burner for about 3 hours.  This is my least favorite way to cook corned beef, as the meat can be tough from being cooked at 212°F | 100°F, even when slicing it as thin as possible, against the grain of the meat.

 

Below the recipe, describing how to cook Corned Beef with 3 different techniques.

 

If you are looking for more Irish Menu Ideas, take a look at my menu.

Stout Cured Corned Beef Cooked with Cabbage, Carrots and Potatoes
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Even though the true traditional Corned Beef and Cabbage was more for royalty in Ireland (Irish Bacon and Cabbage was more historic for the commoners), this dish has become a celebrated dish in the US for St. Patrick's Day. This will teach you how to cook Corned Beef, resulting in a better technique to make a tender, well seasoned, moist and juicy meat.
Servings Prep Time
1 Large Corned Beef 20 minute
Cook Time Passive Time
2 1/2 hour 5 - 8 days
Servings Prep Time
1 Large Corned Beef 20 minute
Cook Time Passive Time
2 1/2 hour 5 - 8 days
Stout Cured Corned Beef Cooked with Cabbage, Carrots and Potatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Even though the true traditional Corned Beef and Cabbage was more for royalty in Ireland (Irish Bacon and Cabbage was more historic for the commoners), this dish has become a celebrated dish in the US for St. Patrick's Day. This will teach you how to cook Corned Beef, resulting in a better technique to make a tender, well seasoned, moist and juicy meat.
Servings Prep Time
1 Large Corned Beef 20 minute
Cook Time Passive Time
2 1/2 hour 5 - 8 days
Servings Prep Time
1 Large Corned Beef 20 minute
Cook Time Passive Time
2 1/2 hour 5 - 8 days
Ingredients
Corned Beef Ingredients:
Cabbage Ingredients:
Serving Sauces Ingredients:
Servings: Large Corned Beef
Units:
Instructions
Sous Vide Cooking Directions:
  • In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed and grains of paradise. Stir the spices until they start to pop and become very aromatic, about 3 minutes. Add the toasted spices to a bowl to cool.
  • Place the corned beef into a large bag, or split the corned beef into pieces that will fit into your size bags (even individual serving sizes). If you have a chamber style vacuum sealer, add enough stout beer to barely cover the meat, then add the spices, dividing among the number of bags. Seal on high.
  • If you have a 'seal a meal' style vacuum sealer, first freeze the stout beer in ice cube trays over night. Then add the ice cubes with the cured meat and divided amount of spices and seal. This will keep the beer in the bag and not be sucked out into the machine when sealing.
  • Set the Water bath Temperature: 136°F | 57.7°C for 72 hours 160°F | 71°C for 48 hours 180°F | 82.2°C for 8 hours Place the sealed corned beef into the water bath and set the timer for that cooking temperature. I have experimented with other temperatures and cooking times, trying to achieve the most tender corned beef.
  • For the Vegetables: Vacuum seal (on high) the potatoes and carrots separately, adding a few tablespoons of butter, and seasoning with a sprinkle of salt and pepper. Add the potatoes and carrots bags to a 180°F | 82.2°C. The potatoes and carrots will take about an hour to fully cook. For the cabbage, first sauté the sliced onions in butter over medium heat, until they turn transparent, about 5 minutes. Add the sliced garlic and cook another minute. Then add the cabbage (slice for this version, removing the core) and stir to coat the cabbage in butter, and sauté until the cabbage turns a bright green color, about 4 - 5 minutes. Season with salt and pepper and it's ready to serve.
Crock Pot Cooking Directions:
  • Remove the now corned beef into your crock pot. Add the stout beer and enough water to just cover the corned beef. In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed and grains of paradise. Stir the spices until they start to pop and become very aromatic, about 3 minutes. Add the toasted spices to the brisket and cover with a lid.
  • Most crock pots have two temperature settings. If set to the low setting, set the timer for 8 - 9 hours. The temperature for low (which varies depending on the brand and manufacturer can range from 190°F | 88°C - 200°F | 93°C. This is very similar to what temperature you would sous-vide brisket. The last 45 minutes of cooking, add the potatoes, carrots, onion and garlic. The last 20 minutes add the cabbage.
  • For high temperature setting, 290°F | 143°C - 315°F | 157°C, the corned beef will take around 3 1/2 - 4 1/2 hours to be tender and fully cooked. Add the potatoes, carrots, onion, garlic and cabbage the last 30 minutes of cooking.
Boiling Cooking Directions:
  • In a large Dutch oven or pot, placed over medium heat, add the black peppercorns, coriander seeds, cloves, mustard seeds and grains of paradise. Stir the spices until they start to pop and become very aromatic, about 3 - 4 minutes. Add the stout beer, then the brisket and enough water to cover the brisket.
    Stout Cured Corned Beef
  • Turn the heat to medium low, creating a gentle simmer, cover the pot with a lid and cook for about 3 hours or till the brisket is fork tender.
  • Prep the potatoes, carrots, onion and garlic cloves. About 2 ½ hours into the cooking of the brisket, add these vegetables to the pot and recover, checking the level of the cooking liquid; making sure there is enough to fully cover the meat and vegetables. About 15 minutes later, add the cabbage, and cook for another 15 minutes, or until the brisket and vegetables are fork tender.
    Stout Cured Corned Beef and Cabbage
Serving Directions:
  • When ready to serve, remove the corned beef from the cooking pot and transfer it to a large cutting board. Slice the meat across (perpendicular) to the grain of the meat, to make the corned beef more tender. If you cut the corned beef with the grain, it will be noticeably tougher. Place the sliced meat on a serving platter and add/arrange the strained vegetables. Use a few tablespoons of the cooking liquid to moisten the meat for presentation.
    Stout Cured Corned Beef and Cabbage
  • To enhance this classic feast, serve the Stout Cured Corned Beef with clarified butter (made with a clove of peeled garlic, Mustard Ale Sauce and/or Horseradish Ale Sauce.
Recipe Notes
Cooking Beer Suggestions:
A stout seems so fitting for this feast.  A few classic brews that work extremely well for this recipe are Samuel Smith’s Oatmeal Stout, Guinness Stout, Anderson Valley Brewing Co. Barney Flats Oatmeal Stout or a homebrewed Irish Dry Stout would be more than appropriate for this dish.  Make sure you have enough to serve with the meal as well.

Stout Cured Corned Beef

 

 

 

 

 

 

 

 

 

 

Stout Cured Corned Beef and Cabbage

 

Leftovers:

Stout-Cured-Corned-Beef-Hash

Stout Cured Corned Beef Hash

Sean Paxton

4 Responses to “How to Cook Corned Beef and Cabbage

  • ML Kopen
    1 year ago

    The times and temperatures in the actual recipe paragraph are wrong, I believe. The 72 hour and 8 hour temperatures are reversed.

    • Thanks for the comment. The times are correct for sous vide cooking: 180°F | 82.2°C for 8hrs or 136°F | 57.7°C and cooked for 72 hours. Longer it cooks, the lower the temperature so it can break down the connective tissue and make a tender, yet still hold together meat.

      • Lester
        1 year ago

        That’s not what it says:
        Set the water bath temperature: 136°F/57.7°C for 8 hours 160°F/71°C for 48 hours 180°F/82.2°C for 72 hours Place the sealed corned beef into the water bath and set the timer for that cooking temperature. I have experimented with other temperatures and cooking times, trying to achieve the most tender corned beef.

        • We were looking at different pages Lester, apologize. The error has been fix. Thanks for pointing this out. Cheers

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