What is the secret to best corned beef?

Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot . When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result.

Does corned beef get more tender the longer you cook it?

Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender . Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process.

What happens if you don t rinse corned beef before cooking?

1. Not rinsing the meat before cooking. If you cook the meat straight from the plastic packaging or pulled from the brine solution in the fridge, you just might be in for a saltier meal than you bargained for.

How long will a corned beef pie last in the fridge?

All sources agree, cooked corned can be kept safely for up to four days in your refrigerator, then wrap and freeze your leftover corned beef.

What gives corned beef its unique flavor?

The flavor profile often includes bay leaf, black peppercorn, mustard seed, dried red pepper and coriander . If that blend sounds familiar, it's because it's same list of spices that are packaged as pickling spice. Not surprising, since corned beef and pickles are commonly made in the same place: a deli.

How do you make corned beef taste better?

Add a tablespoon or two of pickling spice as well as a few garlic cloves, a quartered onion, a carrot, and a few stalks of celery if you like. Bring everything to a boil, cover, and reduce the heat to maintain a steady simmer.

Why do you put beer in corned beef?

Beer contains acids and tannins, which break down meat and tenderize it . It's the same idea as using citrus, wine, or vinegar in a marinade. In this case, Chapple uses two bottles of pale ale to braise the beef, combining it with onion, garlic, bay leaves, and 12 cups of water.

What is the red liquid in corned beef package?

Blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.

Is it better to boil or bake corned beef?

Should You Boil or Bake Corned Beef? Really, it's up to you . Both methods create a juicy, tender corned beef when done properly. Traditional recipes, like our corned beef and cabbage or glazed corned beef, call for simmering corned beef in spiced water for about three hours.

How do you cook corned beef so it's tender?

Slow-cooking corned beef is an effective way to achieve tender results with minimal hands-on time. Simply turn on the slow cooker in the morning, then go about your day without worry, leaving the house if need be, while your meat magically tenderizes.

Why does my corned beef always come out tough?

When you're done cooking the corned beef, make sure you slice against the grain of the meat. This will produce a more tender result; if you slice with the grain, you'll find a more tough and stringy texture when you chew.

What is the most flavorful cut of corned beef?

Point Cut : More marbling and fat, ideal for slow cooking, results in a richer flavor and more tender meat, best for hearty dishes.

What is the tastiest corned beef?

If you're looking for a more tender and juicy meat, the best cut of corned is point cut. It has more marbling and fat which is the reason why it's more flavorful, soft, and juicy than flat cut. Both cuts are tough cuts of meat though, so they require low heat and slow-cooking methods.

Corned beef pie – a Welsh classic (new recipe) - It's not easy being greedy (2024)

If you are of a certain age, you probably ate lots of corned beef when you were growing up. Tinned or sliced, this mystery meat is salty and fatty, with a non-meat texture. For a food snob like me, I should avoid it like the plague, but I have very fond memories of corned beef and tomato ketchup sandwiches for packed lunch (or corned beef and cucumber which was the healthier option offered up by my mum!) … in fact I could eat one right now!

Jump to Recipe

A popular Welsh dish

I hadn’t been aware that corned beef was such a popular dish in Wales, featuring in many recipes but most popularly as corned beef pie, pasty or corned beef rissoles. You are looking at a combination of cheap ingredients combined to bulk out a dinner: corned beef, onions, potatoes and pastry. Don’t be put off though, the end result is truly delicious, and friends at my recent 40^th birthday party were converted by the tastiness of the pie.

Make the corned beef pie your own

Lisa from Lovely Appetite recently posted her own version of a corned beef pie, which made me realise how different everyone’s version can be. I didn’t follow a recipe the first time I made mine – I developed it based on Andrew’s preferences and what I imagined would taste nice. That makes it different to the one we eat in Wales (from Cyril’s the butcher!) but in my view better!

A step by step guide to making corned beef pie

I make my own shortcrust pastry for the pie, but I am tempted to give this hot water crust pastry a go sometime as I think it would be delicious. I have also used Jusrol shortcrust if I am feeling lazy – you need a 500g slab to top and bottom a 21cm pie dish, which is what I happen to use (as it’s the only loose-bottomed dish I have).

400g plain flour to 200g butter mixed together with a little salt made more than enough pastry for my dish, so I froze the rest for a rainy day when cheese straws or something similar are needed.

While the pastry is resting in the fridge, you can make the filling by cubing a couple of medium sized potatoes (around 400g). I don’t bother peeling the potatoes as I am lazy, and just boil them in salted water until tender (around 10 minutes should do it, as each chunk is around the size of a sugar cube).

While the potatoes drain, gently fry a chopped onion in a little oil. I use the same pan as I used for the potatoes to save washing up.

Once the onion has softened, add the boiled potatoes back into the pan along with the cubed corned beef (maybe minus one cube that you’ve eaten), and give the mixture a stir. No salt or pepper is needed in my view, but feel free to season with pepper (corned beef is salted enough) if that’s to your taste.

For me (and Andrew) the most important thing is to make sure you don’t end up with a mushy filling – we like to see and eat distinct pieces of meat, potato and onion. Again, everyone is different, and Cyril the butcher mashes everything together … Andrew’s mum likes to add carrots. Go with what you prefer, but try my way first as it’s the best ;).

I lightly oil my pie dish and then lay pastry onto the bottom and sides. You should wait for your filling to go cold before adding it to the pastry dish, but usually I don’t bother – as long as you are quick then the pastry probably won’t melt, so be efficient.

A pie is not a pie without a top and bottom crust!

Add your pie filling, then top your pie with another disc of pastry. I don’t bother sealing the pastry with eggwash, water or milk, I just crimp it and bung the pie in the oven (if you do have some eggwash around then brush the top of the pie as it does look nicer with a lovely golden glaze, but it’s not essential).

I bake my pie at 190 degrees fan for around 45 minutes. You only need the pastry to cook as your filling is already cooked, but the last thing you need is a soggy bottom!

Serving suggestions for corned beef pie

Once baked, I often leave the pie to go cold and then remove it from the dish and slice it, but you could also serve the pie for Sunday lunch with green beans, warm. Either way, it is delicious.

Here’s the pie I made for Andrew to eat while watching the rugby, alongside some homemade sausage rolls.

Traditional welsh corned beef pie recipe

Corned beef pie

Tracy

This is a traditional and delicious Welsh classic, using humble but tasty ingredients.

Print Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Main Course, Snack

Cuisine British, Welsh

Servings 6 generous slices

Equipment

1 deep pie dish or loose bottomed cake tin (21cm)

Ingredients

For the pastry (or feel free to use 500g slab shop bought shortcrust pastry

400 g plain flour
200 g butter
1 pinch salt
cold water

For the filling

1 tin corned beef the one I buy is 340g
1 medium onion
1 large potato around 300g
1 tsp vegetable oil plus extra for greasing the dish
1 beaten egg to eggwash the pie (optional)

Instructions

If you are going to make your own pastry, do this first. Dice the butter and mix with the flour until it resembles breadcrumbs. Then add a small amount of ice cold water and mix until the pastry comes together. Form a ball, wrap in clingfilm, and pop in the fridge to rest.
Dice a large potato (I don't bother peeling it) into sugar cube sized chunks, and boil in salted water for 5 minutes until just tender.
Drain the potato in a sieve and then use the same saucepan to fry diced onion in a little vegetable oil.
Mix the potato with the onion and allow to cool.
Open your tin of corned beef and chop it into bite sized chunks. Mix with the onion and potato mixture.
Preheat the oven to 180 fan or 190 otherwise / gas mark 6.
Take your pastry out of the fridge and remove a third of the pastry and set it aside (this will be for the lid).
Roll out the larger piece of pastry to around 3mm thick circle, and use to line your pie dish (which you have lightly greased with oil).
Put the corned beef mixture into the pie case and flatten it down. Brush the edges of the pastry with a little beaten egg if you are using, or milk.
Roll out the smaller piece of pastry to a circle and place over the top of the pie.
Press down the top and bottom pastry so they are stuck together, and then crimp the sides shut with your fingers or the edge of a fork.
Make a hole in the centre of the lid for steam to escape.
Brush the top of the pie with egg wash (optional).
Bake the pie at 180 degrees fan / 190 degrees without fan / gas mark 6, for around 45 minutes until the top and sides are golden brown.
Allow to cool slightly before removing from the pie dish.
Serve warm or cold. Keeps in the fridge for 3 days.

Keyword corned beef, easy recipe, pie, potatoes, welsh classic

Find other traditional Welsh recipes here

Crempogs
Drover’s pie
Plum and hazelnut cobbler
Welsh onion cake
Leek and goats cheese parcels
Lamb cawl
Rhubarb tarten planc
Welsh cakes