Mastering the Art of Cooking Frozen Corned Beef to Perfection

As a busy home cook I know the convenience of keeping frozen corned beef on hand. With its rich salty flavor, this cured and brined beef brisket makes an easy starting point for hearty comfort food classics like reubens, hash, and boiled dinners. But frozen corned beef does require some special handling to come out tender and delicious. Through trial and error in my own kitchen, I’ve discovered the secrets to cooking frozen corned beef so it turns out juicy and flavorful every time.

In this article, I’ll share my proven methods for preparing perfect frozen corned beef, either in a slow cooker or on the stovetop. You’ll learn tips for proper thawing, simmering, roasting, adding vegetables, and more. Follow my frozen corned beef cooking guide, and you’ll never serve up dry, tough meat again!

Why Cook Frozen Corned Beef?

Before we dive in, let me explain the benefits of cooking frozen corned beef instead of a fresh brisket.

• Convenience – Frozen corned beef eliminates the 3-10 day brining process. The meat is pre-cured, saving major prep time.

• Flavor – Quality frozen brands are brined in pickling spices, resulting in built-in flavor.

• Low Effort – With no messy dry rubs or brine bags, frozen corned beef is ready to cook.

• Lean Meat – Many frozen corned beef packs are brisket flats, which are leaner than the fattier point cut.

• Long Shelf Life – Frozen corned beef stays fresh in the freezer for up to one year. Stock up when on sale!

With all these advantages, frozen corned beef deserves a regular spot in your freezer. Now let’s get cooking!

Thawing Frozen Corned Beef

The first step with frozen corned beef is safely thawing it out. Here are two easy methods:

• Refrigerator Thaw – Place frozen corned beef in the fridge in a tray to catch drips. Allow to thaw for 24-48 hours depending on size.

• Cold Water Thaw – Submerge corned beef in its airtight packaging in cold water, changing water every 30 mins. About 30 mins per pound.

Once thawed, rinse the corned beef brisket under cold water before cooking to remove any lingering ice crystals or brine. Now it’s ready for flavoring and cooking!

Pro Tip: For quicker meals, you can skip thawing and add extra cook time. But thawed meat absorbs seasonings better.

Seasoning Your Corned Beef

Here are tasty seasoning options to complement the spices already in your corned beef:

• Fresh bay leaves
• Whole allspice
• Black peppercorns
• Dijon or whole grain mustard
• Minced garlic
• Pickling spices

Don’t worry about adding extra salt, since corned beef is plenty salty. Focus on bringing out more savory, aromatic flavors.

How to Cook Frozen Corned Beef in a Slow Cooker

For hands-off ease, the slow cooker is perfect for frozen corned beef. Follow these simple steps:

• Add 2 cups water and desired seasonings to slow cooker.

• Place thawed corned beef brisket fat side up in liquid.

• Cook on LOW for 8-10 hours until fork tender.

• Discard liquid, slice beef across the grain, and serve!

Cooking low and slow results in incredibly tender and juicy meat. Just make sure to allow ample time for this long cook.

Pro Tip: Layer root veggies like carrots, potatoes, and onions under the corned beef so they soak up the flavors as they steam.

Stovetop Simmering Method

For faster cooked corned beef, simmer it on the stovetop with these steps:

• Place corned beef in a large pot and cover with water by 2 inches.

• Add your favorite spices, herbs, and aromatics to the water.

• Bring to a boil then reduce heat to low.

• Simmer covered for 2.5 – 3 hours until beef reaches 195°F.

• Remove beef from liquid, slice across the grain, and serve!

Be sure to check it periodically and add more water if needed to keep the brisket covered. The gentle simmer results in perfect texture.

Pro Tip: Swap out half the water for beer or beef broth to infuse more robust flavor.

Oven Roasting Frozen Corned Beef

You can also oven roast frozen corned beef for a crusty, browned exterior:

• Thaw corned beef completely before roasting.
• Place in a roasting pan fat side up and season all over.
• Roast uncovered at 325°F for 2.5 hours until 175°F internal temperature.
• Tent foil and rest 10-15 mins before slicing against the grain.

The high heat of oven roasting gives great texture. Just monitor it closely to avoid overcooking.

Pro Tip: Glaze the roasted corned beef with whole grain mustard and brown sugar for candied crust.

Doneness Tests for Perfect Results

With these cooking methods, how do you know when the corned beef is done? Test it using:

• Temperature – Use a meat thermometer to check for 195-205°F.

• Firmness – Well-done meat feels firm yet sliceable when pressed.

• Color – Look for outer complexion to be mahogany to dark brown when cooked.

• Toothpick Test – A skewer or toothpick should slide in and out easily when fully cooked.

Removing the corned beef from the oven or pot approximately 10°F before final target temp allows for carryover cooking. Now comes the best part – digging in!

Serving and Using Leftover Corned Beef

You’ll come to love corned beef’s versatility. Here are tasty ways to serve it:

• Pile high on rye bread for classic Reuben sandwiches with Swiss cheese, sauerkraut, and Thousand Island dressing.

• Dice or shred for corned beef hash with potatoes, bell pepper, onions, and eggs.

• Slice thinly on appetizer platters with pickles, mustard, and cocktail rye bread.

• Add to soups, casseroles, pasta, salads, or rice bowls for a protein boost.

Leftovers will keep refrigerated for 4-5 days or freeze for up to 3 months. Corned beef stays moist and delicious when reheated.

Troubleshooting Cooked Frozen Corned Beef

Follow my frozen corned beef cooking tips, and it will come out great every time. But just in case, here are some common problems and fixes:

Dry and Crumbly: Cooked past 205°F internal temperature or roasted too long without foil tenting.

Tough and Chewy: Undercooked below 195°F or boiled instead of gently simmered.

Bland and Boring: Did not add enough additional spices and seasonings.

No Smokey/Spicy Kick: Use a pickling spice blend instead of just bay leaves and peppercorns.