How Long to Cook Corned Beef
Corned beef brisket, cured and brined. Traditional for St. Patrick's Day.
The Short Answer
Corned beef brisket, cured and brined. Traditional for St. Patrick's Day. Cook to an internal temperature of 145 degrees F.
Use an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Oven
Temperature: 300°F
Time: 180–240 minutes
Place in a roasting pan with the liquid from the package plus enough water to cover halfway. Cover tightly with foil. Cook 1 hour per pound.
Rest: 15 minutes
🍳 Stovetop
Time: 180–240 minutes
Cover with water by 2 inches. Bring to a boil, then reduce to a gentle simmer. Simmer 50 minutes per pound. Do not boil hard or the meat toughens.
Rest: 15 minutes
🍲 Slow Cooker
Time: 540–600 minutes
Low for 9-10 hours. Place fat-side up with the spice packet and enough water to cover. Add potatoes, carrots, and cabbage in the last 3 hours.
Rest: 10 minutes
Corned beef should be cooked to an internal temperature of 190-200 degrees F, well above the USDA minimum of 145. At 145 it will be tough and sliceable but not tender. The higher temp melts the connective tissue. Slice against the grain after resting.
Frequently Asked Questions
Plan 50-60 minutes per pound when simmering or braising. A 3-pound corned beef takes roughly 3 hours. In a slow cooker, allow 9-10 hours on low.
Yes. Rinse the brisket under cold water to remove excess surface salt. Some people soak it for an hour in cold water if they are sensitive to salt. This does not affect the seasoning inside.
Either undercooked (did not reach 190-200 degrees F internally) or cooked at too high a temperature (boiled instead of simmered). Low and slow is essential. Also always slice against the grain.
The Bottom Line
Corned Beef cooking times vary by method and thickness. Always verify doneness with a thermometer reading 145 degrees F. The times above are guidelines; your specific results depend on the size and starting temperature of your food.