Corned Beef
This easy corned beef recipe combines tender beef, spices, and apple juice for a savory, comforting dish perfect for any occasion.
Ingredients
Main Ingredients
- 3-4 pounds corned beef with spice packet The star of the dish, tender and flavorful.
- 2 tablespoons Dijon mustard Adds a zesty kick that brings balance to the meat.
- 3 cloves garlic, finely minced For aromatic depth.
- 3 tablespoons brown sugar Caramelizes beautifully for a slight sweetness.
- ½ teaspoon black pepper, coarse ground Enhances overall flavor.
- ½ teaspoon fennel seeds Offers subtle, aromatic sweetness.
- 1 cup apple juice or apple cider Adds fruitiness that complements the meat.
- 2 tablespoons apple cider vinegar Balances the sweetness for a bright finish.
Instructions
Preparation
- Gather all your ingredients on the kitchen counter.
- Rinse the corned beef under cold water to remove any excess salt.
- Pat the meat dry with paper towels.
- In a small bowl, mix the brown sugar, black pepper, and fennel seeds.
- Rub the Dijon mustard all over the beef.
- Sprinkle the spice mixture evenly onto the meat.
Cooking
- Place the meat in a large pot or slow cooker.
- Add the minced garlic and pour in the apple juice and apple cider vinegar.
- Cover the pot and bring it to a boil over medium heat.
- Reduce the heat and let it simmer for about 3 hours or until tender.
- If using a slow cooker, set it on low for 6-8 hours.
- When done, the meat should be fork-tender and aromatic.
Serving
- Remove the corned beef from the pot and let it rest for a few minutes.
- Slice against the grain into thin pieces for maximum tenderness.
- Serve with your favorite sides or on sandwiches.
- Drizzle some of the cooking liquid over the slices for extra flavor.
- Garnish with fresh herbs if desired.
Notes
Don't skip rinsing: It prevents the dish from becoming too salty. Let it rest before slicing to keep it juicy. Use leftovers in hash, sandwiches, or salads. Store in airtight containers for up to 4 days or freeze for up to 3 months.