Your Ultimate Guide to Cooking Corned Beef

Our famous small-batch, slow-brined corned beef and we're here to make sure it turns out absolutely perfect. No guesswork, no tough slices, just tender, flavorful brisket every time.Whether you prefer to let it simmer low and slow on the stovetop, set it and forget it in the slow cooker, or speed things up in the Instant Pot, a great corned beef comes down to a few simple techniques. In this guide, we're sharing our 5 best tips to help you cook it tender, juicy, and worthy of the table.

Bonus tip: No matter how you cook it, always slice against the grain, it makes all the difference!

Oven Braised
Low, slow, nearly effortless

This method is incredibly forgiving and produces fall-apart tender, juicy results every time.

Place the roast fat side up in a Dutch oven or roasting pan, then add enough liquid (water, beef broth, or beer) to come about halfway up the meat. Cover tightly and cook at 300°F for 3–4 hours. For a lightly caramelized crust on top, uncover during the last 20–30 minutes.

Slow Cooker
The ultimate set-it-and-forget-it method

This cooking style delivers fork-tender, fall-apart meat with minimal effort and maximum flavor.

Place the brisket in your slow cooker fat side up, then add enough water, broth, or beer to come about halfway up the meat. Cover and cook on low for 8–10 hours, allowing the steady, gentle heat to slowly break down the brisket’s connective tissue.

Instant Pot
Quick, efficient, and incredibly tender

This option delivers fork-tender, sliceable meat with remarkably little effort.

Place the brisket in your Instant Pot or pressure cooker fat side up, then add enough water, broth, or beer to come about halfway up the meat. Secure the lid and cook on high pressure for about 90 minutes. Allow a natural release for at least 15 minutes before venting any remaining pressure. 

Classic Stovetop
A steady simmer for classic texture

This classic method produces flavorful meat with a richly seasoned cooking liquid. 

Place the brisket in a large pot and cover with water or broth. Bring to a boil, then immediately reduce the heat to maintain a gentle simmer. Cover loosely and cook for 3–4 hours, keeping the heat low and steady (a hard boil can make the meat tough and fibrous.)

Slow Smoked
Deep, savory flavor and fall-apart texture