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.
WHAT IS CORNED BEEF
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
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 OnionBrown SugarMixed Herbs
INSTRUCTIONS
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. 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.
HOW LONG DOES CORNED BEEF TAKE TO COOK?
You’ll want to allow 40 minutes of simmering time for every 500g / 1.1 lb of meat
WHAT TO SERVE WITH CORNED BEEF?
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!
TOP TIPS
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.
LOOKING FOR MORE MEATS?
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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.
