How Long Does Corned Beef Need To Rest

What you need to know

  • Corned brisket
  • Corned silverside
  • Corned girello /eye of silverside

Every March, when St. When St. Patrick’s Day rolls around, we need to stock our counter with corned beef because, despite popular belief, the dish isn’t actually Irish. When Irish cattle were prohibited from being sold in England in the 1660s, Ireland’s inexpensive salt contributed to their reputation for corned beef. The term “corned beef” was coined by the British in the 17th century to refer to the salt crystals that were used to cure the meat; these crystals were the size of corn kernels!

Tips for the Best Corned Beef Recipe

  • Pickling spices: You can either buy a store-bought blend or make the homemade blend that is shared in the recipe card below. Use whichever you like, but if you want the BEST corned beef recipe, I’ll tell you to use the custom blend!
  • Instead of measuring the salt, weigh it: If at all possible, weigh the salt on a kitchen scale. The brand will determine how much salt you need if measuring in cups. This is due to the fact that salt flakes from various kosher salt brands vary in size.
  • Brisket: You’ll need a 5–6-pound brisket for this recipe. Purchase the brisket from the butcher’s counter at your neighborhood supermarket for the best cut of meat.
  • Avoid cutting corners when brining the brisket; the longer it soaks in the brine, the softer and more flavorful the meat will be. For optimal results, brine the brisket for the full five days.
  • Immerse the brisket in brine; you might need to weigh it down depending on the container you’re using. I use a bowl that I fill with pie weights, but you can use whatever works for you. The meat needs to be completely submerged in the brine.
  • A meat thermometer should be used; aim for 200 degrees F for the corned beef; the end result should be tender but not crumbly.
  • Let the corned beef brisket rest. When the corned beef is 200 degrees, move it to a chopping board and give it a minimum of 10 minutes to rest before slicing. The juices are driven toward the center of the meat while the brisket cooks, away from the heat. The resting period enables the juices to be reabsorbed and distributed throughout the entire corned beef. The brisket will lose its juicy texture if you cut it into pieces too soon.
  • Cut the meat against the grain: The brisket’s top should have easily discernible lines once it has cooked. That’s called the grain of the meat. For the most tender bite, cut the brisket against the grain.