Cooking Corned Beef is actually pretty straight-forward and simple. Low and slow is the key. Here are some basic instructions for preparing your grass-fed corned beef. Our brine will create so much flavor already, all you really need is to set a timer based on the method you choose and enjoy!
Rinse with cool water. Choose your preferred cooking method.
Fill your pot so the brisket is totally submerged. Simmer on low for about 45 minutes per pound.
Place brisket fat side up and cover with water or broth. Seal and cook on high for 1 hour. Once it’s cooked, allow pressure to release naturally.
Place fat side up and cover with water or broth. Cook on LOW for about 8 hours until the meat is tender.
A traditional Corned Beef includes carrots, onion, potatoes and cabbage. Roughly chop and add the onions in at the beginning to cook with the corned beef. Then after the meat is tender, add cabbage, carrots and potatoes and cook on high or boil for about 30-45 minutes until the potatoes, carrots and cabbage are tender and cooked through.
Sometimes we love the leftovers even more than the Corned Beef and Cabbage. They are excellent for Corned Beef Hash, Corned beef Sandwiches or Corned Beef Stew.
- 2 - 3.5 lb Grass-fed Corned Beef Brisket
- 15-20 small potatoes
- 4-5 carrots, chopped in 1/2 - 1 inch pieces
- 2 onions, roughly chopped
- 2 cabbage heads, cut into wedges