Corned beef has gained a bad reputation for being a flavorless, boiled piece of meat that resembles nothing like the brisket many people are so used to. Part of this is due to the fact that they're likely had a brisket that was poorly-executed in its cooking method, rather than the fact that brisket is actually tasteless and gross. While the dish is wholly an example of an 'Irish' (it's not actually Irish in any way) dish that was Americanized and has no root in the actual celebration of St. Patrick's Day in Ireland, that doesn't mean it can't be a great dish if cooked properly. It's also a dish that feels celebratory, if done right, and has served as a symbol of St. Patrick's Day in the United States for centuries now.

So, where does one start if the ultimate goal is to create a fantastic corned beef and cabbage dinner on or around March 17th? It starts with the ingredients, followed by choosing the right cut of meat, followed then by proper execution (and not aimless boiling for hours on end). Take it from the Irish-Americans who make this dish year after year - corned beef can be an exceptional dish if it's done right.

The Origins Of Corned Beef And Recognizing The Difference In Cuts

Although corned beef originated as a tradition started by Irish immigrants with corned beef brisket being a cheaper cut of meat than many others, it was not inherently Irish in the sense that it originated in the homeland. However, this hasn't stopped the tradition and, if anything, it's a tradition that is so ingrained in the day that many restaurants have also taken on the challenge of procuring the dish en masse on March 17th. With that being said, it can be a bit confusing when it comes time to pick out a brisket. There are usually two options: an actual cut of brisket meat which just goes by the name 'brisket' vs. packages of the same cut of meat that goes by the name 'corned beef brisket.' For those who are new to the curing game, it's best to go with the latter - these briskets have already been brined and cured and will likely come with pickling seasoning packets inside.

corned beef brisket
via Reddit

It's recommended that this brisket gets a quick water rinse prior to cooking due to the fact that it will be especially salty without one; this is a personal choice. The brisket has already been soaking up flavor and will have more once the seasoning packet is added to the mix.

The Cooking Debate

There are two schools of thought here: the first opts to braise the meat while the second opt for boiling it, fully submerged in cooking liquid. There's no wrong or right way as this is also dependent on personal preference. For those who would rather braise the meat - which means covering it about two-thirds of the way with a liquid in a slow cooker, a pot on the stove, or a pan in the oven - brushing the top with a (good) mustard is an option to get some extra flavor.

cooking corned beef
via Food.com

For those who don't mind and would rather have an easy means of cooking, covering the meat completely with a cooking liquid allows the option for extra pickling spice or seasoning, so there are pros to both.

The Cooking Liquid, And Where Do You Put All Those Vegetables?

The corned beef purists among us know that beer is the only true liquid one can use to make an authentic corned beef. However, back in the day, this would have been water, more often than not, as beer wasn't affordable enough to use in cooking nor was it customary. However, a dark stout, such as Guinness, is more traditional nowadays in order to ensure the meat is full of flavor in every way throughout the cooking process - just watch out for boil-overs. If beer isn't an option, just use water and add a little more pickling or brine spice.

cooking corned beef and veggies
via Olivia's Cuisine

As for the vegetables, many people have been known to just toss them all in the pot with the meat to allow everything to cook. However, this can make them mushy and overcooked (if you like that, then it's delicious) as the corned beef needs at least three to four hours, depending on its weight, to be fall-apart tender.

corned beef, cabbage, and veggies
via Shutterstock

Therefore, you can put the veggies in during the last half hour, or cook them separately in the oven or on the stovetop with a little oil, salt, and pepper - this dish is, at its essence, a one-pot-meal. When it's time to cut the meat, it's also important to remember that even though the meat might be ready to fall apart, it should always be cutagainstthe grain, just like a steak. This will result in an even more tender portion.

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