How Long Do You Boil Corned Beef For


If you’re looking for information on how long do you boil corned beef for, or other food items, then you’ve come to the right place.

Boiling a corned beef is a must do before you make the dish. Mainly because boiling helps to save time but also it softens the meat for a more tender final product. Learn about how long you boil corned beef for and more in this article.


Corned beef is a classic family-favourite that is perfect for a hearty weeknight dinner. Learn how to cook tender corned beef perfectly on the stovetop every time.

slices of corned beef on a wooden serving tray.

Corned beef is a timeless family favourite that is so easy to prepare with just a few ingredients. For this recipe the beef is simmered slowly on the stovetop for hours until it is mouthwateringly tender.

Here in Australia corned beef, or corned meat as it is sometimes called, is commonly served with mashed potato and vegetables. You’ll often find it accompanied with a simple white sauce too, although my family has always served it with sour cream. It’s one of those quirks that you might think wouldn’t work but don’t knock it until you try it!

I highly recommend using any leftovers you have after serving this to make Corned Beef Fritters. One of my absolute favourite meals.

slices of corned beef on a plate.


As confusing as it may seem, corned beef has nothing to do with corn! The British coined the term “corned beef” in the 17th century. At the time all grains were called corn, and when the beef was cured it was covered in large chunks of salt that were similar in size to oats or barley, so it was called corned.

Corned beef as we know it today, or corned meat as it is sometimes referred to, is a salt-cured piece of beef brisket. Most supermarkets sell pre-packaged, uncooked corned beef with brining liquid in a vacuum-sealed bag, and this is what I use for this classic corned beef recipe.


ingredients for corned beef, including brown sugar and balsamic vinegar.

You only need a few simple ingredients to make a delicious corned beef (measurements listed in the full recipe at the bottom of this page)…

  • Corned Beef / Silverside
  • Balsamic Vinegar – I prefer balsamic vinegar but feel free to use white or malt vinegar instead.
  • Brown / Yellow Onion
  • Brown Sugar
  • Mixed Herbs


Remove the corned beef from its packaging and rinse in cold water to remove surface brine.  This helps prevent it from being overly salty.    

Place the beef, ⅓ cup of balsamic vinegar, 1 onion, 1.5 tablespoons of brown sugar and 1 tablespoon of mixed herbs into a large pot / saucepan and cover with cold water so the beef is completely submerged.

corned beef in a saucepan filled with water

Bring to the boil then reduce heat immediately to a simmer.  Continue to simmer gently on low heat, partially covered, for 2 hours or until you can insert a fork or skewer threw to the centre of the beef easily.

When you’re ready to serve, be sure to slice the corned beef against the grain.

slices of corned beef on a wooden serving board.


You’ll want to allow 40 minutes of simmering time for every 500g / 1.1 lb of meat


The classic pairing is mashed potato and cabbage. In Australia it’s common to serve the beef with white sauce, but my family always served it with sour cream. Don’t knock it until you try it!


  • Most supermarkets sell pre-packaged, uncooked corned beef with brining liquid in a vacuum-sealed bag, and this is what I use for this classic corned beef recipe. Just be sure to rinse it first before cooking as the brining liquid can make it overly salty.
  • Keep your cooking temperature at a low simmer. A few small bubbles here & there is fine but nothing more.  Boiling makes corned beef dry and stringy. 
  • If you find any grey foam rising to the surface while cooking, remove with a slotted spoon and discard. 
  • Corned beef is done when a fork can easily penetrate the centre of the meat.
  • Slice the corned beef against the grain.
  • If you aren’t ready to eat right away, remove the pot from heat but allow the corned beef to rest in the cooking liquid.

How Long To Boil Corned Beef Per Pound?

Cooking time for corned beef should be between 45 and 50 minutes per pound, depending on how tender you want it.

– OVEN: Preheat the oven to 350 degrees Fahrenheit (or no lower than 325 degrees Fahrenheit).Preheat the oven to 325 degrees Fahrenheit.- OVEN COOKING BAG: – ON THE STOVE: Place the brisket fat-side up in a big saucepan and fill with water until it is completely submerged.Root vegetables, such as potatoes and carrots, should be placed in the bottom of the slow cooker if using one.

– MICROWAVE: Cooking time should be calculated at 20 to 30 minutes per pound.

How long does it take to boil corn beef?

The overall amount of time required to boil the corned beef is primarily dependent on the size and form of the cattle.It normally takes between two and two and a half and three hours.If you’re cooking a smaller piece of corned beef, you should check it sooner.It may take longer to cook a bigger piece of meat.

Vegetables should be added in the last 30 to 45 minutes of cooking time if you wish to cook them with your corned beef.

How long do you cook a 3 pound Corned beef brisket?

When it comes to sealing the bag, follow the manufacturer’s directions. Cook a two- to three-pound corned beef brisket for 2 1/2 to 3 hours if it weighs two to three pounds. Cook a three- to five-pound corned beef brisket for 3 1/2 to 4 hours at 350 degrees. COOKING ON THE STOVE: Place the brisket fat-side up in a big saucepan with enough water to cover it.

What is the best way to cook corned beef?

Fill a large stock pot or other pan with enough water to cover the meat, vegetables, and liquid to cook the corned beef. It must be completely submerged in the liquid, so make sure there is adequate room in the pot.

How long does it take to boil beef to make stew?

Meanwhile, peel and chop the carrots, potatoes, and turnips into large chunks, and then add them to the saucepan after 3.5 hours of simmering the beef. After 30 minutes, add the chopped cabbage and continue to simmer for another 1 hour and 15 minutes.

How long does it take to cook 2 lb of corned beef?

2 pound corned beef: bake for 2 hours at 350 degrees. 2 pound corned beef: bake for 2 hours and 15 minutes at 350°F. Bake for 2 hours and 30 minutes using a 2.5 pound corned beef. 2.75 pound corned beef: bake for 2 hours and 45 minutes at 350°F.

How do you know when boiled corned beef is done?

Examine the meat to see whether it is fork-tender. When the interior temperature reaches 145°F, it is considered to be done. Finally, remove the corned beef and veggies from the skillet.

How long do you cook corned meat for?

Maintaining a low heat will help to ensure that the meat remains tender throughout. As a general rule, cook the meat for 25-30 minutes per 500g, or until it is fork-tender, according to the package directions. Carve the beef fat side up and against the grain for optimal tenderness, then serve it with your favorite veggies to round off the meal!

How long does it take for corned beef to get tender?

Cover and simmer on low for 8-10 hours, or until the meat and veggies are cooked, according on your preference. Before serving, remove the bay leaf from the dish.

Is it better to bake or boil corned beef?

When Cooking Corned Beef, Should You Boil or Bake It? Ultimately, the decision is yours. When done correctly, both ways result in a juicy, tender corned beef sandwich.

Do you boil corned beef fat side up or down?

You can choose the optimal technique of preparation by looking at the ingredients list. A decent rule of thumb to follow is as follows: If you are cooking briskets in liquid, you should cook them fat side up, and if you are cooking them directly on the heat source, you should cook them fat side down.

Does corned beef need to be submerged in water?

Making the mistake of not using enough water in the pot It is possible that your visions of delicate corned beef may be replaced with a tough, chewy outcome if there is not enough liquid to completely cover the meat. Instead, begin by filling a big saucepan halfway with water, enough to thoroughly immerse the corned meat and potatoes.

Can you boil corned beef too long?

When corned beef is cooked at a boil for an excessive amount of time, it is more prone to become tough and chewy rather than soft and tender. Instead, follow these instructions: Corned beef is best cooked over low heat, regardless of the method used.

Do you boil corned beef in the bag?

Keep the bag immersed until it is completely filled with water and will remain submerged. Cover and cook on high for 6 hours or low for 10 hours on a stovetop electric cooker. Prepare cabbage by cutting it in half and removing the core about an hour before the meat is fork-tender.

Do you Rinse corned beef before cooking?

Keep the bag buried until it is completely filled with water and will not float back up to the surface. Cover and cook on high for 6 hours or low for 10 hours on a stovetop electric range. Slice the cabbage in half and remove the core about an hour before the meat is fork-tender.

How can you tell if corned beef is done without a thermometer?

With a fork, poke a few holes in the flesh. A fork-tender indicates that it is most likely finished. Remove the meat and veggies from the pan. Using a meat thermometer, check the internal temperature of the brisket.

How do you fix rubbery corned beef?

Set the burner to a medium heat, or around 325 degrees Fahrenheit, and cover the pan. Corned beef must be cooked at a temperature more than 250 degrees Fahrenheit in order for the tough, stringy flesh to separate. Simmering it in this manner can bring back its original flavor and texture. Allow for around 30 minutes of simmering time for the corned meat.

Why is my corned beef rubbery?

Set the burner to a medium heat, or around 325 degrees Fahrenheit, and cover the pan with a tight-fitting lid. In order for the tough, stringy flesh to separate from the rest of the meat, the corned beef must be cooked above 250 degrees Fahrenheit. The taste and texture of the dish are revived by simmering it in this fashion. Set aside for about 30 minutes while the corned meat cooks.

Does beer tenderize corned beef?

Making corned beef with Guinness beer or an Irish Stout instead of water results in a remarkable improvement in the taste of the meat. The sauce that results is black, rich, and full of subtle flavors. Making corned beef in the oven at a low temperature for an extended period of time assures a moist, delicious, and exceptionally tender result.

How long will my corned beef take to thaw out?

  1. Roasted corned beef with cabbage
  2. The roast should be cooked in a big pot or pan.
  3. Food wrap made of clear plastic

How long should beef be on the counter before cooking?

  1. Vegetables. Depending on the vegetable, it can be kept on the counter until it is needed (or until it becomes overripe).
  2. Fruit. Certain fruits, like vegetables, can be stored at room temperature until they are needed.
  3. Eggs
  4. Meat
  5. Cheese/Dairy Products
  6. Butter
  7. Condiments
  8. Baked Goods
  9. Other Ingredients
  10. If you want a convenient guide, please download or print this page and stick it to your refrigerator!

How long should I boil beef to make it tender?

  1. Steak with a blade (shoulder blade) When you’ve added the liquid and brought the stew to a boil, reduce the heat to low and simmer for 70-90 minutes, or until the meat is done. …
  2. Chuck steak is a kind of beef that is cut from a cow’s chuck (neck)
  3. Chuck steak is ideal for boiling and slow cooking since it decomposes during the cooking process, resulting in buttery, tender results.
  4. Brisket (chest) of the pectoral muscle

How to Boil Corned Beef

Where cold gales blast over screaming drifts of snow, red, numb mouths long for food that’s rich and warm. A steaming bowl of boiled, corned beef and vegetables lights tired eyes and reminds us of the day when the sun will come to melt the ice away. Corned beef is among the staple meats: it can mix with anything you choose. Long have we selected cabbage, carrots, turnip, onions, and potatoes. These steps will help you make it well.


  • 1 corned beef brisket
  • 1 flavor packet (or small bottle) of pickling spice
  • 8 to 10 carrots peeled and cut into 2″ sections
  • 8 medium-sized potatoes cut into 4 pieces
  • 1 turnip cut into approximately 1 12 inch (3.8 cm) chunks (don’t be too fussy)
  • 8 2″ diameter onions peeled and cut in half from stem to root.
  • 1 head cabbage sliced in half then each half cut into 4 even pieces

Method1Boiling the Beef

  1. 1Submerge the corned beef brisket in a large pot of boiling water boil five hours before you plan to eat; add any included flavoring pack or pickling spice.
    • If your brisket came without a flavoring packet, then you can make your own. Tie four bay leaves, one tablespoon of coriander seeds, one tablespoon whole mustard seeds, and one tablespoon of whole black peppercorns up in a cheesecloth and add it to the boiling water.
    • You can also add a pint of Guinness to give your corned beef a creamy kick.
  2. 2Add water to the pot to keep beef covered: boiling water evaporates.
  3. 3While boiling the beef, peel and cut the vegetables into large chunks, which you will add to the boiling water after the beef has cooked.
  4. 4After 3 1/2 hours of cooking the beef, add the carrots and turnips. At 3 3/4 hours, add the onions and potatoes. At 4 hours, add the cabbage.

Method2Cutting the Beef

  1. 1Ladle out the cabbage when it is tender and separate the vegetables in a pan. Carefully move the meat from the water to a cutting board. Keep the juice-the water the beef has been boiling in-hot for serving.
  2. 2Let the corned beef cool for about 15 to 20 minutes. Scrape the fat from the meat with a knife or spoon.
  3. 3Cutting across the grain, slice the meat into 1-inch thick pieces.
  4. 4Spoon some of each vegetable into a large soup bowl. Lay a slice of corned beef on top of the vegetables and pour in about 1/4 cup of the juice.

Did you make this recipe?

Method3Ideas for Using the Boiled Corned Beef

  1. 1Make your corned beef into hash and get ready for some serious flavor. Corned Beef hash is a traditional Irish dish that can be both breakfast and dinner.
  2. 2Spice up your corned beef hash by making baked eggs in hash nests. Breakfast guests will admire your ingenuity.
  3. 3Get traditional by making a New England boiled dinner. Nothing is quite as warming on a freezing day as salty boiled veggies and corned beef.
  4. 4Make your corned beef into a pie. Making a pie is a great way to transform left over corned beef into something entirely new.
  5. 5Try something totally different by making Scotch eggs covered in corned beef. Scotch eggs are a traditional yet intriguing and delicious British dish.

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