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Kitchen Tip: 3 Ways to Cook Corned BeefKitchen Tip: 3 Ways to Cook Corned Beef
Kitchen Tip: 3 Ways to Cook Corned Beef

Kitchen Tip: 3 Ways to Cook Corned Beef

Cooking corned beef has never been easier! These three foolproof procedures deliver a perfect tender beef brisket every time.
Chef Billy Parisi
Chef Billy Parisi
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Recipe - Heinen's of Rocky River
Corned Beef, cabbage, potatoes and carrots on a plate
Kitchen Tip: 3 Ways to Cook Corned Beef
Prep Time15 Minutes
Servings6
Cook Time300 Minutes
Ingredients
1 Heinen’s corned beef brisket, rinsed
1 yellow onion, peeled and roughly chopped
2 lbs. carrots, peeled and cut into 1-inch pieces
½ head green cabbage, cored and cut into wedges
3 lbs. baby red potatoes
Directions

Slow Cooker:

1. Add the onion, corned beef, and packet to a slow cooker and completely cover it with water.
2. Cook on high for 4 to 5 hours or on low for 8 to 9 hours.
3. Halfway through the cooking process, add the carrots, cabbage, and potatoes and continue cooking.
4. Remove the brisket when it is tender enough to easily pierce with a fork. Slice and serve with vegetables.

Oven:

1. Preheat the oven to 350°.
2. Add the onion, corned beef, and packet to a large roasting pan and pour in 5 to 6 cups of water. The top of the brisket should not be covered.
3. Cover the pan with foil and bake for 4 to 5 hours.
4. Halfway through the cooking process, add the carrots, cabbage, and potatoes around the brisket, cover and continue cooking in the oven.
5. Remove the brisket when it is tender enough to easily pierce with a fork. Slice and serve with vegetables.

Stove Top:

1. Add the onion, corned beef, and packet to a large pot and completely cover it with water.
2. Bring to a boil over high heat and then cover with a lid and simmer on low heat for 4 to 5 hours.
3. Halfway through the cooking process, add the carrots, cabbage, and potatoes and continue cooking.
4. Remove the brisket when it is tender enough to easily pierce with a fork. Slice and serve with vegetables.

15 minutes
Prep Time
300 minutes
Cook Time
6
Servings

Directions

Slow Cooker:

1. Add the onion, corned beef, and packet to a slow cooker and completely cover it with water.
2. Cook on high for 4 to 5 hours or on low for 8 to 9 hours.
3. Halfway through the cooking process, add the carrots, cabbage, and potatoes and continue cooking.
4. Remove the brisket when it is tender enough to easily pierce with a fork. Slice and serve with vegetables.

Oven:

1. Preheat the oven to 350°.
2. Add the onion, corned beef, and packet to a large roasting pan and pour in 5 to 6 cups of water. The top of the brisket should not be covered.
3. Cover the pan with foil and bake for 4 to 5 hours.
4. Halfway through the cooking process, add the carrots, cabbage, and potatoes around the brisket, cover and continue cooking in the oven.
5. Remove the brisket when it is tender enough to easily pierce with a fork. Slice and serve with vegetables.

Stove Top:

1. Add the onion, corned beef, and packet to a large pot and completely cover it with water.
2. Bring to a boil over high heat and then cover with a lid and simmer on low heat for 4 to 5 hours.
3. Halfway through the cooking process, add the carrots, cabbage, and potatoes and continue cooking.
4. Remove the brisket when it is tender enough to easily pierce with a fork. Slice and serve with vegetables.