You'll love this boiled Stovetop Corned Beef! My mom's easy recipe includes a step to reduce the sodium and produce a delicious, tender, corned beef brisket.
I had to get this recipe from Mom. She's been making Stovetop Corned Beef with Italian Cabbage to celebrate St. Patrick's Day for decades.
This is one of our family's favorite meals!!
And when I say this is an easy corned beef recipe, I mean it! If you can boil water, you can simmer corned beef.
Recipe ingredients
Corned Beef Brisket: Usually sold in 3-pound packages, corned beef brisket has been cured in a salty brine. The meat is tough and needs to be cooked low and slow with liquid to become tender.
Seasoning Packet: This comes in the package of corned beef. The packet usually contains peppercorns, mustard seeds and bits of bay leaf.
How to make stovetop corned beef
See the card at the end of this post for the full recipe, but here's an overview.
- To flush out some sodium, place the corned beef in a large pot and cover it with cold water. Cover the pot, bring it to a boil, then take out the meat and drain the water.
- Add the corned beef back to the pot and cover it with clean water. Add the seasonings, cover and bring it to a boil. Then lower the heat to a simmer until the meat is tender.
How long to cook corned beef on the stove
You'll need to simmer corned beef, covered, for 50 minutes per pound, which equals 2.5 hours for a 3-pound brisket. When the meat is fork-tender and the internal temperature is at least 145 degrees F, it's done.
Keep in mind, you'll need time to let the water come to a boil before you lower it to a simmer.
Recipe tips
- Flushing out some sodium through an initial boiling process helps reduce the saltiness of the corned beef brisket. Don't skip this step.
- Let the boiled corned beef rest for 15 minutes before slicing it, to retain its juices.
- When serving the corned beef, keep in mind that any cooking liquid you drizzle on top will be very salty. The meat will be moist without the liquid added, but you could just add a tablespoon or so if you prefer.
How to slice corned beef
When the Stovetop Corned Beef has rested, use a carving fork to hold the brisket in place, fat-side down, on a cutting board. Use a carving knife (affiliate link) to slice it against the grain. That means you'll look for the direction of the lines on the meat and position the knife blade diagonally in the opposite direction.
Cutting the meat against the grain makes it more tender.
What to serve with it
Besides cabbage, this boiled corned beef would be great with 5-ingredient beer bread and brown butter mashed potatoes or green bean potato salad.
For lunch, make corned beef sandwiches with Crusty Italian Rolls!
More beef dishes to try
- Cheese-Stuffed Meatloaf with Spinach
- Italian Stuffed Peppers with Rice
- Braciole in Sauce
- Beef Florentine Pinwheels with Bacon
- The Best Stroganoff Recipe
- Italian Beef Soup
Enjoy!
If you try this Stovetop Corned Beef recipe, please leave a comment and a rating!
(Recipe Source: My mom, who makes this every year for St. Patrick's Day. Originally published on February 17, 2017 and updated now with new photos and additional information.)
Stovetop Corned Beef (Boiled)
Equipment
Ingredients
- 3 pounds corned beef brisket with seasoning packet (see notes)
- water for boiling the meat
Instructions
- To flush out some of the sodium from the corned beef brisket, place the brisket in a large stockpot and cover it with cold water. The water should be a couple of inches higher than the meat. Place the pot on the stove, cover it and heat it on high, just until the water boils.
- When the water boils, turn off the heat and carefully transfer the corned beef to a platter. Drain the water from your pot.
- Place the corned beef back in your pot and cover the beef with hot water, until the water is about three inches higher than the meat. Add the contents of the seasoning packet to the pot and cover it. Heat the pot on high, and when the water boils, lower the heat to let the pot simmer.
- Simmer the corned beef, covered, for 50 minutes per pound, until it's fork tender. (It should take 2.5 hours for a 3-pound brisket.)
- When it is tender, carefully transfer the beef to a clean platter and keep the cooking liquid for now. Let the corned beef cool off at room temperature for 15 minutes before slicing it thinly against the grain. (Slice the meat on the diagonal in the opposite direction of the flow of lines in the meat.) Pour a little of the cooking liquid over the meat, but note the liquid will be salty, so don't use too much. Reserve some of the cooking liquid in a small covered container to use as needed.
- Store the leftovers in a sealed container in the refrigerator for up to four days.
Notes
- The seasoning packet comes in the package of corned beef. The packet usually contains peppercorns, mustard seeds and bits of bay leaf.
- The sodium listed in the nutrition information is an estimate, based on briefly boiling the corned beef first to flush out some of the sodium.
TammyRenea @SanPasqualsKitchen says
I'm going to contest that the food of San Giuseppe's feast day is better than that of San Pasquale's! hahaha He's the patron saint of cooks and kitchens after all. I'm mean even the angels came to cook with him in the kitchen. 🙂 Seriously, this recipe looks wonderful and corned beef is one of my husband's favorite meals. Wonderful post and I love that you brought back the memories of Father Guido Sarducci. 🙂
Mamma C says
Haha! I had to look this up, and I just updated my post to refer to San Patrizio instead of San Pasquale. San Patrizio is Saint Patrick, and San Pasquale is the Spanish saint you are referring to, who is the patron saint of cooks and kitchens. Many Italians translate "Pasquale" as Patrick, so that's why I originally wrote "Pasquale." I'm so glad you commented, Tammy!
Cheryl "Cheffie Cooks" Wiser says
Oh my yummy!!! Hoping all is well! xo
Mamma C says
Thanks, Cheryl! xo
annie@ciaochowbambina says
You know, I love corned beef but I've never made it! This looks wonderful! And thank you for bringing back Father Guido Sarducci! One of my all-time favorites on SNL! My Dad does a fantastic impression!
Mamma C says
The corned beef takes time to cook, but it's much simpler than I thought. And, I should have guessed you'd be a Father Guido fan too! I bet your Dad's impression is hilarious. Thanks, Annie!
Elizabeth @ SugarHero.com says
Yum, this sounds so good! I want your mom to come cook it for me, though! 😀
Mamma C says
Haha! I want my Mom to make this for me too!
April J Harris says
Oh my goodness, I used to love Father Guido Sarducci - he was so funny! My late mom used to do the same thing with cold water and the corned beef brisket. I love your Mom's Italian twist on the cabbage - I do prefer it to boiled! It's nice to celebrate too Saints in one go, and so deliciously too!
Mamma C says
There are some funny Father Guido sketches on YouTube. I could watch them all day and just laugh! Thanks, April!
Brandi Crawford says
Just in time for St. Patty's. Your pictures look amazing! Food looks so tasty.
Mamma C says
I'm glad you like the photos, Brandi! I was hurrying to get a few good shots in before it got dark. Thanks!
Catherine says
I love corned beef! Love your Italian take on the cabbage...perfect side!
Mamma C says
Thanks, Catherine! I'm glad I finally learned how to make my Mom's recipe.
Mary says
This was a traditional St. Patrick's Day meal when I was growing up! It's a classic for a reason!
Mamma C says
I'd rather have this than beer!