Easy Instant Pot Corned Beef Recipe! (2024)

FAQs

Why is my corned beef not tender enough in the instant pot? ›

If your Instant Pot corned beef is tough, it's probably because it was not pressure-cooked long enough. Usually, 90 minutes of pressure cooking time does the trick.

Slow cooker corned beef brisket is easy to make using a crock pot, adding chopped vegetables, herbs and spices to the meat, and cooking for 8 to 10 hours on low heat. Another option is to bake corned beef and glaze it with stone ground mustard and brown sugar to flavor the dish.

If you want your corned beef in a fraction of the time it normally takes, I highly recommend cooking it in the Instant Pot or pressure cooker. A 3 1/2 – 4 1/2 corned beef will be perfectly tender in just 60 – 90 minutes as opposed to several hours in the slow cooker or on the stove top.

Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot. When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result.

CROCKPOT: Set on high cover; cook for 8-10 hours. When done, using 2 large spoons or spatulas, carefully remove briskets to serving platter and let rest. The meat will be extremely tender, and will easily break apart if you use a meat fork.

Information. Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.

Place the brined corned beef in a large pot or Dutch oven along with the liquid and spices that accompanied it in the package. Pour in enough water to cover the beef, then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot.

You can bake, boil, or cook it in your slow cooker, but the key to a tender, flavorful meal requires at least a few hours. All of these methods are very easy, and you can add vegetables to the meat while it's cooking to create a one-dish meal.

Touted as the do-it-all appliance for good reason, an Instant Pot is a multi-function pressure cooker that easily doubles as a slow cooker. The difference between pressure cooking and slow cooking is substantial, so we love that one appliance can do both, along with a slew of other cooking methods.

Can you overcook corned beef in a slow cooker? ›

You can overcook corned beef in a Crock-Pot if it's cooked for too long at too high of a temperature. Overcooked corned beef can taste tough and stringy. It's best to follow the recommended cook time and temperature within the recipe.

The corned beef seasoning adds so much flavor to this traditional recipe, and a low, slow cook in beef broth makes this corned beef brisket juicy, tender and melt-in-your-mouth delicious!

Place the corned beef fat-side up in a roasting pan with a rack or use an oven-safe rack set inside a rimmed baking sheet. If you don't have either, set the corned beef on top of a bed of chopped onions so it's elevated from the pan.

Always Rinse Corned Beef Before Cooking It

Regardless of whether you cure the meat yourself or buy a ready-to-cook corned beef, chances are there's excess salt lingering on the surface and tucked into folds on the outer part of the meat.

Beer contains acids and tannins, which break down meat and tenderize it. It's the same idea as using citrus, wine, or vinegar in a marinade. In this case, Chapple uses two bottles of pale ale to braise the beef, combining it with onion, garlic, bay leaves, and 12 cups of water.

Because corned beef comes from brisket, a tough cut of meat. You need its connective tissue to break down so you can have tender results. Some like to braise their corned beef in an all-water liquid, with various spices and salt; others add beer to the mix to further tenderize the meat.

To prevent a chewy beef steak, you need to avoid using too much high-pressure heat. Of course, start with pressure cooking your roast (that's why you're using the Instant Pot anyway), but keep that high-pressured phase to a few minutes only.

Place into a cold oven turn the oven temperature to 250 to 300 cook for 3 to 4 hours depending on the size. My last one you could cut with a butter knife. Low temperature and slow cooking will result in tender corned beef.

The pressure cooker can tenderize the most stubborn cut of meat and turn tough chewy fibers into gelatin, but a few wrong moves can turn meat into a shriveled tasteless lump. Here are my do's and don'ts for getting the most flavor out of your pressure cooked meat.