Looking to cook the perfect corned beef for St. Patrick's Day? Here's your guide to cooking times, plus some delicious recipes you can try.

Corned beef is a traditional dish for St. Patrick’s Day, typically paired with cabbage. There are various ways to prepare it—whether you boil it the classic way, or choose quicker methods like using an Instant Pot or slow cooker. The method you select will determine if your corned beef turns out tender and delicious, or tough and chewy.

Don’t worry, we’ve got all the tips you need to make your corned beef perfect. We’ll guide you through cooking times, the best cut to choose, how to slice it, and how to make it taste just like the one you remember.

What exactly is corned beef, and why is it so popular?

Corned beef is a salt-cured beef brisket, traditionally cured with large grains of salt known as 'corns,' but it can also be soaked in a salty brine. Before refrigeration, the primary reason for salting meat was preservation.

Just like with any pickling solution, the brine can be flavored with spices, herbs, and aromatics such as garlic, mustard seeds, and black peppercorns. A blend of sodium nitrate is often added as well, which gives the meat its signature pink color and prevents spoilage.

For many Irish Americans, corned beef is a beloved tradition for St. Patrick's Day. This is because early Irish immigrants often lived near Jewish communities and purchased their meat from kosher butchers. They discovered that the salty cured beef resembled bacon but was far more affordable and accessible.

Different Types of Corned Beef Cuts

Brisket comes in two main cuts: the point cut and the flat cut. Both have their pros and cons. The point cut is shaped like a rounded triangle with a pointed tip, while the flat cut is more rectangular in shape.

Point Cut

Point cuts are marbled with fat, which enhances the flavor, but it can be challenging to identify the grain of the meat due to the fat. The texture isn’t as firm as the flat cut, which can cause it to fall apart, and it tends to be more expensive. However, it's a favorite for those who prefer juicy, tender results.

Flat Cut

A flat cut has a fat cap on top of the leaner meat. With less fat than the point cut, it offers a cleaner presentation when sliced. Although it may lack some flavor, keeping the fat cap on during cooking helps retain moisture. Many people opt for this cut because it's more affordable and works well in sandwiches.

How to Boil Corned Beef on the Stovetop

Corned beef is made from brisket, a tough, collagen-packed cut of meat that can become overly chewy if cooked too quickly. To get the best results, brisket needs a slow and steady cook, allowing the collagen to break down into gelatin, making the meat tender.

Cooking time depends on the size of your corned beef. For smaller cuts, simmer for about one hour per pound, checking periodically. A 3- to 4-pound brisket will take roughly 3 to 4 hours to cook through.

While there are numerous ways to prepare corned beef, here's a simple stovetop method to follow.

1. Rinse a 3-4 pound piece of corned beef under cold water to eliminate excess salt.
2. Place the beef in a large pot and add enough water to cover the meat.
3. Season the water with 1-2 bay leaves and a small handful of whole black peppercorns and mustard seeds.
4. Bring the water to a boil, then lower the heat to a simmer and cover the pot.
5. Let it simmer for about 3-4 hours, or until the meat becomes tender but still holds together.
6. Remove the corned beef from the water and let it rest for 10-15 minutes before slicing.

How to Slice Corned Beef

When corned beef is cooked properly, it should be tender and juicy but still maintain a slightly chewy texture. For the best results, let the meat rest, then slice it against the grain using the following steps.

1. Carefully remove the corned beef from the pot and place it on a firm cutting board.
2. Let the beef rest for 10-15 minutes to allow the juices to redistribute, ensuring the meat stays tender and easier to slice.
3. Identify the direction of the grain (muscle fibers). Slicing against the grain helps break down the muscle, making the meat more tender. (If your corned beef is tough, you might have sliced in the wrong direction.)
4. Using a sharp knife, slice against the grain in a perpendicular direction. Make long, smooth cuts instead of short, jagged motions.
5. For sandwiches, slice the meat thinly. If serving on its own, slice it into ¼-inch pieces or to your preferred thickness.

Easy Corned Beef Recipes

Now that you know how long to cook corned beef and how to slice it, here are a couple of corned beef recipes to try at home. The slow cooker method takes its time, while the Instant Pot recipe gets you to the finish line faster.

Slow-Cooker Corned Beef and Cabbage

This no-fuss recipe makes use of the slow cooker for a set-it-and-forget-it meal. Just add all your ingredients to the pot—no need to chop the potatoes. After about eight hours, you’ll have tender, flavorful corned beef ready to enjoy.

Instant Pot Corned Beef and Cabbage

Pressed for time but still craving corned beef? Use an Instant Pot! Add potatoes, carrots, and cabbage along with the beef to create a full meal. The best part? You’ll have a delicious, tender dish ready in just over an hour. For an extra burst of flavor, top it off with horseradish sour cream and fresh parsley.