Wondering what is the Best Way To Cook Corned Beef For Sandwiches? Ahhh! This The Best Corned Beef is one of our favorite recipes. We love eating it cold, or heated up with some mustard and kraut on a Reuben sandwich. There are countless benefits of corned beef. No, we’re not talking about the canned meat that you have in your pantry or the gift you got from a friend last Christmas. We’re talking about the health benefits of corned beef…for your body and soul.
Best Way To Cook Corned Beef For Sandwiches
Corned beef sandwiches are a favourite at local delis, and for good reason. With corned beef, sauerkraut, and relish, what’s not to love? We spread ours with a thick layer of mustard for one perfect sandwich.
- MAKES: 4 SERVINGS
- PREP TIME: 0 HOURS 5 MINS
- TOTAL TIME: 0 HOURS 20 MINS
- 4 tbsp.
- butter, softened
- slices rye bread
- 60 g
- 125 g
- 225 g
- deli corned beef
- 75 g
- Butter one side of each slice of rye bread. On 4 of the unbuttered sides, spread a layer of mustard and relish. Top with corned beef and sauerkraut. Top with remaining slices of bread, buttered side up.
- Heat a medium pan over medium heat and place sandwich in pan. Cook until toasted, 3 minutes per side.
The Best Corned Beef
Corned Beef or Pork
You don’t have to be Irish to enjoy this wonderful baked or boiled dinner –
a meal that has brought friends and family together for generations.
Our tender and delicious corned beef cooks up well with cabbage, onions, carrots, and red potatoes. Purchase about one pound corned beef per person as it does have some shrinkage. And don’t forget a little extra for some great sandwiches in the days to follow!
We recommend cooking our corned beef or corned pork in either apple cider, water
and cider, or just water, depending on your tastes. The apple cider takes away any
saltiness from the corned meat and gives a wonderful sweetness to the
potatoes, carrots, and especially the cabbage and onions.
The corned beef or pork should be nearly covered in liquid (approximately 2 inches). Cook covered in the oven at 325 degrees or simmer on top of the stove. Cook meat for about 3 hours. Add potatoes, carrots, and onions for the last hour. Add cabbage for the last 15-20 minutes. With this method, everything will turn out perfect!
You should also know that we carry corned beef year around for a great
family meal anytime. Come and get some today!
Corned Beef Sandwich
Everyone loves a great sandwich, Nothing makes a better sandwich then some corned beef leftovers. Here is a great Recipe from Washington Beef Commission.
- 12 ounces thinly sliced deli Corned Beef or Pastrami
- 2 tablespoons butter, softened
- 8 slices rye or pumpernickel bread
- 8 slices reduced-fat Swiss cheese
- 1-1/2 cups drained sauerkraut
- 1/4 cup Thousand Island Dressing
1. Lightly spread butter on one side of each slice of bread.
2.Prepare Thousand Island Dressing.
Thousand Island Dressing:
Combine 1/2 cup mayonnaise, 1/2 cup ketchup, 1/4 cup drained sweet pickle relish, 2 teaspoons distilled white vinegar and 1 teaspoon Worcestershire sauce in medium bowl. Cover and refrigerate at lease 1 hour.
3. Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 1 tablespoon dressing, 3 ounces corned beef, quarter of sauerkraut and 2 cheese slices. Top with 2 bread slices butter side up.
4. Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining bread, dressing, corned beef, sauerkraut and cheese. Serve with additional Thousand Island Dressing, as desired.
Corned Beef Hash
Another great way to use up any leftovers from your corned beef dinner, is to make it into this delicious hash.
Heat 1 tablespoon oil in large nonstick skillet over medium heat until
hot. Stir in potatoes, leeks and garlic salt. Cover and cook 12 to 16
minutes or until potatoes and leeks are tender, stirring occasionally.
Remove cover and continue to cook 3 to 5 or until potatoes begin to
brown, stirring occasionally and adding remaining 1 tablespoon oil to
prevent sticking, if needed.
Add Corned Beef to skillet. Continue to cook 2 to 3 minutes or until
beef is heated through. Serve hash with fried or poached egg, if
- 12 ounces cooked Corned Beef or thickly sliced deli Corned Beef, cut into 1/4-inch pieces
- 1 to 2 tablespoons vegetable oil
- 4 cups cubed unpeeled potatoes (such as red-skinned, baking or sweet potatoes)
- 2 medium leeks, thinly sliced
- 1/2 teaspoons garlic salt
- Fried or poached eggs (optional)
How to Cook Corned Beef for
With the help of your handy-dandy slow cooker, you can effortlessly make this classic Irish dinner right at home.
Here’s a fun fact for you. Did you know that corned beef is actually pickled brisket? It’s true! A slab of brisket sits in salty water and “pickles” in a brine for a few days, then it’s boiled to perfection. Hence why corned beef is one of the saltiest pieces of meat. Typically served with cabbage, this classic Irish dish is a staple around St. Patrick’s Day—and delicious fried up with potatoes in a hash.
What’s the best way to cook corned beef?
In order for corned beef to be cooked properly, it needs to sit in a slow boil for a few hours. However, trying to boil it at the proper temperature on the stove is challenging. That’s why the best way to cook the corned beef (with almost no effort on your end) is to use your slow cooker. Cooking the meat on high in water (and beer) for four hours will properly cook the meat, without you having to worry about the temperature the entire time.
Here’s the full process of cooking corned beef. And while you’re at it, add a side of cabbage with it!
Here is an easy step-by-step tutorial for you to follow!
MAKES 16 SERVINGS
- 1 bag of uncooked corned beef brisket, with pickling packet
- 3 carrots, peeled and cut into pieces
- 2 stalks of celery, cut into thirds
- 1 pound potatoes, cut into bite-sized pieces
- 1 yellow onion, sliced
- 6 cups of water
- 1 bottle of beer (Guinness, or another stout)
HOW TO MAKE IT
Chop the vegetables
Prep the vegetables for the slow cooker. For this recipe, I cut up normal white potatoes (with the skin on). However, some people like to use baby potatoes. If you would prefer the small yellow potatoes, just cut those in half.
Place vegetables in the slow cooker
Place all of the vegetables at the bottom of the slow cooker.
Add the corned beef
Place the corned beef into the slow cooker. Make sure the lid will close, and there’s room for water. If it’s overflowing, take out some of the vegetables.
Sprinkle in the pickling packet
A bag of corned beef typically comes with a pickling packet (to give the meat that special flavor). If yours does not, you can make one yourself by sprinkling in a few whole peppercorns, a bay leaf, coriander, cloves, and mustard seeds.
Pour in the water
Slowly pour in the water. Make sure the corned beef is almost fully immersed.
Add the beer
At this point, the slow cooker should be full ant the meat should be fully immersed in liquid.
Cook on high for 4 hours
Cook the corned beef on high for four hours in the slow cooker. If it sits on warm for a few more minutes, that is okay! You just don’t want to let the meat get too tough. Remove the corned beef from the slow cooker to slice.
If it’s thick-cut, slice in half
Typically you’ll see two styles of corned beef at the store: thick-cut and flat cut. Flat-cut is typically preferred since it’s easier to slice. However if you find yourself with a thick-cut, you can flatten it out by simply cutting the meat in half. This will make slicing it into pieces easier.
Slice small pieces, against the grain
Make sure you aren’t slicing the meat in the same direction that the grain is moving on the meat. This way the slices will stay intact and not fall apart. Cut thick slices—about 16 of them.
Serve with vegetables and cabbage
While the vegetables add a particular flavor to the meat, you can also serve them on the side! Enjoy it with roasted cabbage for a classic Irish feast.
FULL CORNED BEEF RECIPE
- Prep the vegetables. Add the onions, carrots, celery, and onion on the bottom of the slow cooker.
- Place the meat on top, then sprinkle in the pickling spices.
- Fill with water and beer, then close the lid.
- Cook on high for 4 hours.
- Carefully remove the meat to a cutting board. Slice against the grain into 16 pieces. Serve immediately.
Health Benefits Of Corned Beef
Corned beef is OK as an occasional treat, especially if you’re sticking to the proper serving size.
Corned beef is a cut of meat, usually brisket, that is pickled in seasoned salt brine and sliced for sandwiches or served as a main course. The cured meat has a decent amount of calories, total fat and sodium even just by itself.
Corned beef isn’t the most nutritious cut of meat, so it’s something you probably want to enjoy once in a while (like on St. Patrick’s Day) rather than making it a regular feature on your dinner rotation. Most corned beef is made with a preservative called sodium nitrate. While it appears that small amounts are OK to eat, the jury is still out on what effect larger amounts can have on your health over time.
Find out if corned beef is bad for you and how to include it as part of a balanced diet.
How Is Corned Beef Made?
Surprisingly enough, “corning” is totally unrelated to corn — it’s actually a form of curing. Before refrigeration was a thing, meat was dry-cured in large, coarse pellets, or “corns,” of salt in order to preserve it, per the USDA. That’s how corned beef got its name.
Nowadays, to make corned beef, we use brine of saltwater instead of dry-curing with salt pellets. Corned beef brine also usually includes sugar, peppercorn and bay leaf, among other spices.
Corned Beef Calories and Nutrition
Cooked corned beef consists of beef, water, salt, sugar and sodium nitrate. A 3-ounce serving contains:
- Calories: 213
- Total fat: 12.7 g
- Saturated fat: 5.3 g
- Trans fat: 0 g
- Cholesterol: 73 mg
- Sodium: 764 mg
- Total carbs: 0 g
- Dietary fiber: 0 g
- Sugar: 0 g
- Protein: 23 g
- Selenium: 66% Daily Value (DV)
- Vitamin B12: 58% DV
- Zinc: 28% DV
- Choline: 14% DV
Keep in mind that these nutritionals are for a 3-ounce serving. With larger portions, you could be taking in way more calories, fat and sodium than you intend.
Corned Beef and Cabbage Calories and Nutrition
Many people eat corned beef and cabbage for St. Patrick’s Day, but this festive meal does not come from Ireland’s holiday menu. Corned beef and cabbage began as an Irish-American tradition in the early 1900s, according to the University of Florida Health Communications.
Per the USDA, a serving of about 1 1/2 cups of corned beef and cabbage has:
- Calories: 222
- Total fat: 9 g
- Saturated fat: 4 g
- Trans fat: 0 g
- Cholesterol: 25 mg
- Sodium: 730 mg
- Total carbs: 22 g
- Dietary fiber: 2 g
- Sugar: 5 g
- Protein: 12 g
Cabbage makes for a low-calorie side dish, but some cooking methods and recipes are healthier than others.
Boiling vegetables causes the water-soluble vitamins to leach out into the water, but microwaving or steaming veggies helps to preserve these nutrients, according to Harvard Health Publishing.
Butter adds saturated fat to your corned beef and cabbage, so you can substitute it with a heart-healthy fat, such as olive oil.
If you serve cabbage with corned beef, avoid adding extra salt. Instead, flavor your cabbage with your favorite low-sodium seasonings, such as black pepper, garlic and bay leaves.
The Health Benefits of Corned Beef
1. It’s an Excellent Source of Selenium
Three ounces of corned beef offers 66 percent of your daily value of selenium, a mineral that’s important for thyroid health, reproduction, DNA production and immune function by protecting the body from damage caused by free radicals and from infection, according to the National Institutes of Health (NIH).
2. It’s High in Vitamin B12
A 3-ounce serving of corned beef has 58 percent of your daily value of vitamin B12, which keeps your blood and nerve cells healthy, helps make DNA and helps prevent megaloblastic anemia (a blood condition that causes fatigue and weakness), per the NIH.
3. It’s Rich in Zinc
A 3-ounce serving of corned beef has 28 percent of your daily value of zinc, a mineral that supports your immunity and helps create cells and proteins, per the NIH. It’s also required for making sure your sense of taste and smell are working properly.
4. It’s High in Choline
Choline is a precursor to acetylcholine, a neurotransmitter that supports memory, mood, muscle control and other brain and nervous system functions, per the NIH. A 3-ounce portion of corned beef supplies 14 percent of your DV for it.