Corned beef

I never had any interest in corned beef when I was younger. I thought of corned beef as something nasty that came in a can and smiled a bit gross. While I still think that the corned beef in a can is gross, I do like a nice chunk of corned beef cooked just right. As with all things learning how to do something right is a key to success, cooking the meat right is no exception.

A good crust

The first few times I made corned beef I plonked the meat in the pan with some water and boiled it. Boring, I know. I decided to see what would happen if I seared the meat before boiling it. The difference in flavour was amazing. I could not believe how much better the corned beef was. I know I shouldn’t be so surprised that the simple step of searing meat would creak such a difference. The simple step adds a depth of flavour to any dish and brings out the best in your meal.

Corned beef


  • 2kg Corned beef
  • 2 bag leaves
  • 12 peppercorns
  • 2 tbsp coconut aminos

Corned beef

  • Servings: 12
  • Rating: ★★★★★
  • Print


Credit: Cath @ easycleaneats 


  • 2kg Corned beef
  • 2 bay leaves
  • 12 peppercorns
  • 2 tbsp coconut aminos


  1. Preheat a heavy bottom or cast won frying pan.
  2. Sear all sides of the beef to create a golden crust.
  3. If using an Instant pot place all of the ingredients in the pot with water up to the no higher than the minimum water line.
  4. Set the Instant pot to cook on the pressure cooking setting, on high for 90 minutes.
  5. Allow the pressure to release naturally.
  6. Alternatively
  7. Place the peppercorns, bay leaves, coconut aminos and seared meat in a large stockpot.
  8. Cover the meat with boiling water.
  9. Bring the water to a rolling boil.
  10. Reduce the heat to allow the meat to gently simmer, cover the pan.
  11. Simmer the meat for 40 mins per 500g of meat.
  12. Once the meat is cooked, remove it from the pan.
  13. Let it rest for 15 minutes before shredding.


Per Serving:196 calories;5 g fat; 2 g carbohydrates; 35 g protein


  • Cast iron frying pan
  • Tongs
  • Stockpot with a lid

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

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