How to cook Dunphy and Cork corned beef?

Corned beef is a salt-cured beef product that has been part of Irish cuisine for centuries. While many brands exist today, two of the most popular and traditional corned beef producers in Ireland are Dunphy and Cork. Both brands have their own unique flavor and texture that make them staples in Irish cooking. If you want to cook up authentic Irish corned beef, learning how to properly prepare Dunphy and Cork corned beef is essential.

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What is Corned Beef?

Corned beef gets its name from the “corns” or large grains of salt used to cure the meat. It’s made by soaking beef brisket in a brine solution for multiple weeks, which infuses it with flavor and tenderizes it. The brine is made up of water, salt, spices like coriander and bay leaves, and saltpeter or nitrates. These ingredients not only season the beef but also act as preservatives. After brining, the meat is rinsed and then simmered in water for several hours until fork tender. This lengthy process gives corned beef its characteristic salty, savory flavor and soft, sliceable texture.

Both Dunphy and Cork pride themselves on traditional corned beef production methods. Their products are made without artificial ingredients or preservatives, relying just on natural curing methods. While their specific brines and processes vary slightly, both brands produce authentic Irish-style corned beef packed with flavor.

How is Dunphy Corned Beef Different from Cork?

Though they’re both high-quality Irish corned beef brands, Dunphy and Cork do have some notable differences in their flavor and texture:

Dunphy corned beef tends to be saltier and more intensely seasoned than Cork. Its brining process really makes the flavors pop.

Cork corned beef often has more of a peppery spice kick to balance out the saltiness.
Dunphy corned beef has a firm, sliceable texture while still being moist. Cork is usually more tender and falls apart more easily when sliced.
Cork corned beef often has more visible marbling while Dunphy has less fat running through the meat.

The differences come down to the types of cuts used and variations in their unique brine mixtures and curing methods. Cork also sells uncooked corned beef which allows you to control the tenderness, while Dunphy only sells pre-cooked. Ultimately, Cork corned beef tends to be a bit more mild and tender while Dunphy is intensley salty and firm. It comes down to personal preference!

Ingredients

To cook up either brand of corned beef, you just need:

Dunphy or Cork corned beef brisket (about 3-5 lbs)

Water
Aromatics like onion, garlic, celery, peppercorns, bay leaves, etc.

Pick your favorite brand and size of brisket based on how many people you need to serve. The only other essentials are water and some veggies and herbs for flavor. Cabbage, potatoes, and carrots are also classic corned beef side dishes you may want on hand.

Equipment

You’ll need the following equipment to cook corned beef:

Large pot or Dutch oven – At least 6 quarts, to fit a 3 lb brisket
Tongs – For turning and lifting the meat

Knife and carving fork – For slicing
Cutting board

Any basic kitchen tools like peelers, colander, mixing bowls etc. may also help make prep easier.

Cooking Dunphy Corned Beef

Here is a step-by-step guide to cooking Dunphy corned beef:

Rinse the corned beef – Rinse under cold water to remove any excess salt and impurities from the surface.
Place brisket in pot and cover with water – Put the corned beef in your large pot or Dutch oven. Add enough cold water to just cover the meat.

Bring to a simmer – Heat on medium-high until the water starts bubbling gently around the edges.
Add aromatics – Toss in chopped onions, carrots, celery, garlic, peppercorns, bay leaves and any other herbs and spices.
Reduce heat and simmer covered – Turn heat down to maintain a gentle simmer. Cover and cook for about 2.5-3 hours.

Check tenderness – After 2.5 hours, start checking the meat every 30 minutes. It’s done when fork tender.
Remove brisket and slice against the grain – Use tongs to transfer cooked corned beef to a cutting board. Rest 10 minutes then slice across the grain.

The classic way to serve Dunphy corned beef is hot with boiled cabbage, potatoes, carrots and a horseradish cream sauce. Enjoy!

Cooking Cork Corned Beef

Follow these simple steps for tender, flavorful Cork corned beef:

Rinse corned beef and trim excess fat – Rinse under cold water and use a knife to trim off any thick layers of fat.
Place brisket in pot, cover with water – Put brisket in a 6+ quart pot and add enough cold water to cover.

Bring to a boil then reduce to simmer – Heat to boiling over high heat, then reduce heat and simmer.
Simmer approximately 2-3 hours – Cook covered at a gentle simmer for about 2-3 hours, until fork tender.
Add vegetables last 30 minutes – Add chunked carrots, onions, celery, garlic etc. for last 30 minutes.

Remove beef, slice across grain – Use tongs to transfer corned beef to a cutting board. Slice against the grain.

Serve Cork corned beef with side dishes like braised cabbage, boiled potatoes, and boiled carrots. The tender meat is also delicious in sandwiches.

Tips for Cooking Corned Beef

Follow these tips for perfect Dunphy, Cork, or any corned beef every time:

Give yourself plenty of time – Corned beef needs to simmer for at least 2-3 hours, and up to 4 hours for a very large cut.
Keep the temperature low – Gently bubbling water between 180°F-210°F is ideal. Boiling will make the meat tough.
Add aromatics for flavor – Onion, garlic, bay leaves, celery, carrots, peppercorns, cloves, mustard seeds, etc.

Trim excess fat – This helps reduce saltiness and avoid greasiness.
Slice against the grain – Cutting across the meat fibers makes corned beef more tender.
Save the broth – The seasoned corned beef broth is perfect for making soup or boiling vegetables.

How to Know When Corned Beef is Done

Here are some ways to test when your Dunphy, Cork, or other corned beef is fully cooked and tender:

Fork tender – A fork inserted into the meat should meet little resistance.
Falling apart – Well done corned beef will start to separate and fall apart when poked.

Internal temp of 185°-205°F – Use a meat thermometer to check the internal temperature.
Spices loose – The outer spices and aromatics will start falling off when done.

Every cut of corned beef cooks a little differently, so just be sure to start checking tenderness after about 2 hours. Cook longer for a very large brisket or if you prefer it extremely tender.

Serving and Storing Leftover Corned Beef

Hot sliced corned beef is best served the day it’s cooked but can be refrigerated 3-4 days.
Reheat leftover corned beef in the microwave or oven wrapped in foil.
Add corned beef leftovers to potatoes, eggs, pasta, pizza, salads and more.

Store broth and use to cook vegetables like cabbage, carrots or potatoes.
Freeze sliced corned beef up to 2-3 months for longer term storage.

You can transform leftover Dunphy or Cork corned beef into all kinds of easy meals and sides. Just be sure to cool it quickly in the fridge within 2 hours of cooking.

Classic Accompaniments for Corned Beef

Serve your home-cooked corned beef with these traditional Irish sides:

Boiled cabbage – Cut cabbage into wedges and simmer in corned beef broth until tender.
Boiled potatoes – Chop potatoes into chunks and boil in salted water 15-20 minutes.

Boiled carrots – Peel and slice carrots. Boil in corned beef broth or salted water until tender.
Mustard – Yellow, brown, or spicy mustard compliments the saltiness of corned beef.
Horseradish sauce – Grated horseradish, mayo, and sour cream make a creamy topping.

Rye or Irish soda bread – Sourdough or caraway rye perfectly pair with corned beef’s richness.

Experiment with your favorite veggies, condiments, and breads to complete your Irish-style corned beef dinner.

Substituting Ingredients

You can alter the classic corned beef recipe by swapping out:

Onions, carrots, celery for other aromatics like leeks, parsnips, Brussels sprouts etc.
Black peppercorns for other whole spices like allspice berries, juniper berries, cloves etc.
Water for broth, beer, cider, or wine for the cooking liquid.

Boiled potatoes for roasted, mashed, fried potatoes or potato pancakes.
Mustard for horseradish sauce, ketchup, steak sauce, or chutney as a topping.

Experiment to make your corned beef uniquely your own!

Corned Beef Safety

When cooking with raw corned beef, follow these safety guidelines:

Refrigerate corned beef until ready to cook. Discard if you notice an off smell or sliminess.
Use an instant read thermometer to ensure cooked corned beef reaches safe internal temperature of at least 145°F.

Rinse corned beef before cooking to remove excess cure and salt.
Boil any leftovers or broth within 2-3 days.
Cool and refrigerate cooked corned beef within 2 hours.

Reheat corned beef to 165°F until steaming hot before serving again.

Properly handled and cooked, corned beef is a very safe cured meat option. But always be sure to follow basic food safety practices when preparing any raw meat.

Common Questions

Does corned beef get more tender the longer you cook it?

Yes, corned beef gets increasingly tender the longer it simmers, especially tough cuts like brisket. It can be cooked up to 4 hours for a very fork-tender texture.

Should corned beef broth be green?

It’s common for corned beef broth to take on a greenish or brown tint due to the spices used in the brine and curing process. This is normal and the broth is still safe to consume.

Can I speed up cooking corned beef in a pressure cooker?

Yes, using a pressure cooker can reduce corned beef cooking time to 45-60 minutes. Make sure there is enough liquid to create steam and cook on high pressure.

How long does cooked corned beef last refrigerated?

Cooked corned beef will keep refrigerated for 4-7 days. Be sure to store it in an airtight container. Reheat to 165°F until hot before serving again.

Conclusion

With its salty, savory flavor and tender texture, corned beef is a hearty comfort food perfect for any chilly day. Both Dunphy and Cork offer high-quality Irish corned beef packed with tradition and taste. By understanding the differences between the two brands, and following the proper preparation methods, you can enjoy delicious homemade corned beef and authentic Irish cuisine right from your own kitchen.