can you cook two corned beefs in one pot

Cooking Up Double the Corned Beef Deliciousness in One Pot

As a busy home cook who loves serving classic comfort foods, corned beef is one of my go-to meals. The salty, tender meat and aromatic spices make corned beef dishes like Reubens, hash, and boiled dinners so satisfying. However, cooking multiple corned beefs for a crowd often means needing two pots. Well, I’m here to share my tips and tricks for easily cooking two corned beefs in just one pot!

From choosing the right pot to optimizing cooking time and seasoning read on to become a corned beef doubling pro. With my method, you can kick up the convenience and efficiently cook two briskets simultaneously for your hungry family or guests. Let’s get cooking!

Choosing the Right Pot for Double Capacity

The first key in successfully cooking two corned beefs together is selecting a pot large enough to fit them snugly. Here are some great one-pot options:

• Large Stock Pot – A 12-quart or larger stock pot provides ample room for two 3-4 lb corned briskets. The taller sides allow fully submerging.

• Roasting Pan – An 18 x 13-inch roasting pan can also comfortably fit two corned beefs with space to turn. The wider surface promotes even cooking.

• Slow Cooker – A 7-quart or larger oval slow cooker can stack two briskets vertically and let them cook low and slow.

• Pressure Cooker – A minimum 8-quart pressure cooker gives plenty of space to arrange two briskets for quick cooking.

Make sure your pot of choice is big enough but not drastically oversized. You want the meat to fit compactly so that the liquid fully covers and interacts evenly with both briskets. Now let’s get to the fun part – actually cooking them!

Step-by-Step Cooking Method

Follow my easy step-by-step instructions to cook two corned beefs together successfully:

1. Add Water and Aromatics

Start by pouring 6-8 cups of water or beef broth into your large cooking pot along with any aromatics like halved onions, garlic, bay leaves, cloves, and black peppercorns.

1. Add Corned Beefs

Gently place both corned briskets into the liquid. They may be snug but should fit together without too much overlapping.

1. Cover with Liquid

The meats must be fully submerged, so add more liquid if needed to cover. For oven roasting, add just until half covered.

1. Insert Temperature Probe

Use an instant-read or probe thermometer snuggled into the thickest brisket to monitor the inner temperature.

1. Cook According to Appliance

Follow specific appliance guidelines for cooking time and temperature. See my handy appliance-specific tips below for guidance.

1. Check for Doneness

The briskets should be fork tender and reach 205°F internally when done.

1. Let Rest and Slice

Once cooked, transfer to a cutting board to rest for 10-30 minutes before slicing across the grain.

With the right vessel and some recipe tweaks, you can easily nail cooking two corned beefs together for double the enjoyment. Keep reading for more tailored guidance by cooking method.

Appliance-Specific Tips and Tricks

Here are my top tips for successfully cooking two corned briskets based on different cooking appliances:

• Stovetop/Dutch Oven: Simmer gently for 3-4 hours, adding extra liquid if needed. Keep the lid on for even cooking.

• Pressure Cooker: Stack briskets and lock lid. Cook on high pressure for 55-65 minutes followed by natural release.

• Slow Cooker: Layer briskets vertically and set on low for 7-8 hours. May need extra liquid.

• Oven: Roast briskets seam-side down at 325°F covered for 4-5 hours until tender.

• Instant Pot: Place briskets upright and pressure cook on manual high for 1 hour 15 mins plus natural release.

No matter which cooking method you use, the keys are covering with liquid, allowing ample space, monitoring temperature, and adjusting time based on size. In a pinch, you can even use your air fryer! Just cook the briskets in batches.

Seasoning and Flavoring Considerations

When doubling any recipe, you’ll need to adjust seasoning to avoid under or over-seasoning. Follow these tips when cooking two corned beefs:

• Increase aromatics like garlic, onions, and spices – use 1.5 to 2x the amount for a single brisket.

• If using a seasoning packet, add the contents of two packets or increase other seasonings.

• Add extra teaspoon increments of spices like black pepper, mustard seed, cloves, or allspice until flavor pops.

• Avoid over-salting since corned beef is cured – taste the pot liquid as you season.

• Add other flavor boosters like beef broth, stout beer, red wine vinegar, or hot sauce.

Don’t be afraid to taste and tweak the liquid throughout cooking until the seasoning level perfectly penetrates both briskets.

Making the Most of Leftovers

With two corned beefs, you’ll have delicious leftovers to enjoy in creative ways:

• Pile corned beef high on rye for Reubens or Rachel sandwiches.

• Dice or shred for hearty egg scrambles, omelets, hash, or quiche.

• Slice thinly for cold sandwiches and lunchtime salads.

• Shred and incorporate into soups like minestrone, veggie, or potato.

• Mix with cabbage, potatoes, and carrots for a quick corned beef hash.

With the right storage, cooked corned beef keeps 5-7 days refrigerated or 2-3 months frozen. Freeze sliced portions for easy sandwiches year-round.

Double the Deliciousness

Thanks to the tips in this guide, you can now easily amplify your next corned beef meal by simultaneously cooking two briskets in one pot. The keys are using a properly sized vessel, monitoring temperature, allowing extra time, and doubling seasonings. With my appliance-specific guidance and leftover ideas, you can enjoy twice the corned beef flavor and convenience.

So next St. Patrick’s Day or anytime a corned beef craving strikes, impress your guests with a feast made using this smart one-pot method. Just sit back and relax with an Irish beer as the aromatic, tender briskets work their magic. Sláinte!