Boiled corned beef is incredibly delicious and flavorful. There is something so satisfying about sinking your teeth into tender slices of juicy meat nestled between slices of bread. Plus, learning how to cook corned beef at home is not only easy but also surprisingly affordable!
I love whipping up a batch of homemade corned beef, especially when I'm craving a hearty corned beef sandwich with a touch of nostalgia. Whether it's for a lazy weekend brunch or a quick weekday meal, there's never a wrong time to indulge in this classic comfort food. While you can always buy sliced corned beef at a local deli, this easy recipe is always a bigger hit with my family especially when making homemade reuben sandwiches.
Corned beef's popularity is hard to miss, especially around St. Patrick's Day, when it takes center stage in traditional Irish dishes like corned beef and cabbage. But its appeal goes far beyond March celebrations, thanks to its rich history and versatility in the kitchen. Did you know that the term "corned" comes from the coarse salt, or "corns" of salt, used in the curing process? This technique dates back centuries and was originally used as a method of preserving meat. Today, it's beloved for its tender texture and bold flavor, making it a staple in sandwiches around the world.
Boiled corn beef can be sliced thick or thin, served warm or chilled and there are so many ways to serve it. From traditional Reubens piled high with sauerkraut and melty Swiss cheese on Jewish rye bread to inventive twists like corned beef banh mi or loaded breakfast sandwiches, the possibilities are endless.
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Ingredients
- Corned Beef Brisket – This beef brisket is the star of the show, typically sold with a seasoning packet that includes a spice mixture with coriander, mustard seed, and bay leaves. The brisket is a tough cut of beef that becomes tender and flavorful through the cooking process. This flavorful meat makes the best Reuben sandwich.
- Beer – The beer adds depth of flavor to the boiled corned beef as it simmers. You can use any type of beer you prefer, such as a lager or stout.
- Water – You'll need enough water to completely cover the brisket in your cooking vessel.
- Sandwich Fixings – To serve your corned beef on sandwiches, you'll also want to have slices of rye bread or your favorite bread or rolls. We use condiments like mustard and thousand island dressing. Don't forget the slices of swiss cheese, pickles, tangy sauerkraut and/or cole slaw for extra flavor.
See recipe card for quantities.
Instructions
- Place the corned beef in a large pot or Dutch oven. Sprinkle the spice packet over the meat.
Pour the beer over the corned beef then fill the pot with water to cover completely. Cook on medium high heat until water comes to a boil. Reduce heat to a low simmer. Cover and cook for about 2 ½ hours (45 minutes per pound) on low heat or until the meat is very tender.
3. Remove from pot and make sure meat is well drained. Cool for 10 -15 minutes.
4. Trim any extra or unwanted fat from the boiled corned beef. Slice meat on a cutting board to desired thickness. Make sure to slice against the grain. Serve on sandwiches.
Hint: I love the flavor that beer imparts but you can certainly skip it if you prefer. Replace it with stock or water.
Substitutions/ Variations
- Spice Blend - While the seasoning packet that comes with the brisket is convenient, you can also create your own spice blend using ingredients like coriander, mustard seed, peppercorns, and bay leaves. This allows you to customize the flavor to your liking.
- Beer - The kind of beer you select will some impact on the final flavor of the dish. I always recommend using a beer you enjoy drinking. Instead of beer, you can use other liquids such as beef broth, apple cider, or even water with a splash of vinegar for acidity.
- Cooking Method - While simmering on the stovetop is the traditional method for cooking corned beef, you can also make Dutch oven corned beef or cook it in a slow cooker or pressure cooker for convenience. Each method will result in slightly different textures, so choose based on your preference.
- Flavor Additions – For extra flavor, you can add ingredients like garlic, onion, carrots, and potatoes to the cooking liquid. These will infuse the meat with additional flavors and make a delicious meal.
Storage
Allow the boiled corned beef to cool to room temperature before storing it. This helps prevent condensation in the storage container, which can lead to bacterial growth.
Place the corned beef in an airtight container or wrap it tightly in plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days.
If you want to store the corned beef for a longer period, you can freeze it. Wrap the meat tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer bag. Frozen corned beef can be stored for up to 2-3 months.
When you're ready to enjoy the leftover corned beef, you can reheat it in the microwave, oven, or on the stovetop. For best results, slice the meat thinly and reheat it gently to prevent it from drying out. It's also delicious served cold.
Cooking Tips
- The seasoning packet that comes with the brisket is designed to enhance the flavor of the meat. Don't skip it!
- Enhance the flavor of your corned beef by adding aromatics like garlic, onion, and spices to the cooking liquid.
- Check out these tips for cooking with beer.
- Corned beef is best cooked low and slow to ensure it becomes tender. Avoid boiling the meat, as this can make it tough.
- When it's time to slice your corned beef, be sure to cut against the grain. This helps ensure the meat is tender and easy to chew.
- For the best flavor and texture, refrigerate the cooked corned beef overnight before slicing and serving. This allows the flavors to meld and the meat to firm up, making it easier to slice thinly.
- The cooking liquid can be used to add flavor to other dishes, such as soups or stews. Just strain out any solids before using.
FAQ
Yes, you can use a different cooking liquid instead of beer. Beef broth, apple cider, or even water with a splash of vinegar are all good alternatives
Corned beef should be cooked for about 45 minutes per pound, or until it is very tender. This typically takes around 2 ½ hours for a 3-pound brisket.
Corned beef is generally considered gluten-free, but you should always check the ingredients on the seasoning packet to be sure, as some may contain gluten-containing ingredients.
Serving Suggestions
One classic dish that features corned beef is the Reuben sandwich, which combines thinly sliced hot corned beef with sauerkraut, slices of cheese, and tangy dressing on marble rye bread in a grilled sandwich. This famous sandwich has always been a favorite at our house.
Another popular way to enjoy corned beef is in hash. Simply chop up cooked corned beef and mix it with diced potatoes, onions, and seasonings. Cook everything together in a hot skillet until the potatoes are tender and the mixture is crispy and golden brown. Serve the hash as a hearty breakfast or brunch dish, topped with a fried egg for extra richness.
Corned beef can also be used as a side dish for eggs, or turned into a flavorful breakfast sandwich. Simply layer slices of corned beef on an English muffin or bagel, along with a fried or scrambled egg and some cheese. I like to substitute corned beef for the pork in my favorite pork roll egg and cheese breakfast sandwich. Add some avocado or tomato for extra flavor, and you have a delicious and satisfying breakfast sandwich.
Other ideas for serving corned beef include adding it to omelets or frittatas, mixing it into pasta dishes like carbonara, or using it as a topping for pizza. It is also delicious added to a simple grilled cheese sandwich. With its rich flavor and tender texture, corned beef is a versatile ingredient that can add a tasty twist to a variety of dishes.
Related
Looking for more beef recipes? Try these:
If you like this Boiled Corned Beef for sandwiches recipe, please leave a 5-star rating below.
RECIPE
Boiled Corned Beef for Sandwiches
Equipment
- 1 stock pot or Dutch oven
Ingredients
- 1 corned beef brisket (with seasoning packet) about 3 - 3 ½ lbs
- 12 ounces beer
Instructions
- Place the corned beef in a large stock pot or Dutch oven. Sprinkle the spice packet over the meat.
- Pour the beer over trhe corned beef then fill the pot with water to cover completely. Cook on medium high heat until water comes to a boil. Reduce heat to a low simmer. Cover and cook for about 2 ½ hours (45 minutes per pound) or until meat is very tender.
- Remove from pot and make sure meat is well drained. Cool for 10 -15 minutes.
- Trim any extra or unwanted fat. Slice meat to desired thickness on a cutting. Make sure to slice against the grain. Serve on sandwiches.
Nutrition
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Kathy
Your recipe absolutely saved me! My husband loves corned beef but I had no idea where to even begin. Your easy method and recipe turned out perfectly!
Sharon
I have never cooked corned beef and didn't know have a clue. I have seen it in the store, especially around St. Patrick's Day, but I didn't know what to do with it. Your recipe was a lifesaver and so easy to follow. Thank you so much!
Sharon
JK
First time making a corned beef and my husband loved it! It was SO easy!!! Thanks for the great recipe!
Giangi Townsend
Corned beef is one of my favorite meat but I never knew how to make it. Thank you for the recipe. Easy and super deliciosu.
lisa
Giangi,
It's so good in a sandwich!Enjoy!
Lisa
Shelby
I've always used water when boiling corned beef so when I saw you used beer I knew I had to try this. It turned out fabulous and its the only way I will boil corned beef from now on! It was so tender, juicy and packed with flavor. The leftovers made excellent reuben sandwiches!
Kristin
Super easy recipe and so delicious. My husband wants me to make this again as soon as possible, lol! The whole family loved it so this will be a regular recipe in our house from now on!
Sara Welch
These were some great tips and tricks! Enjoyed the best sandwich for dinner tonight; turned out tender, juicy and delicious; easily, a new favorite recipe!
Harriet Young
I never knew making corned beef was so easy! Making it fresh at home was so tasty. Will definitely use this recipe again. Thank you
DK
Wow this corned beef turned out so moist and melt in your mouth delicious! The meat literally dissolves as you eat it!
Kate
I'm so glad I found this recipe. The corned beef turned out so good and we served it up at a buffet for a party. It was a hit!
Kristina
I use this easy method with Guiness as my beer, and it never fails to please the family. It's so simple, which I need since we only do it once a year. I pass this on to anyone who asks me how to make corned beef and they rave about it too.