Corned beef is a salt-cured brisket that has been a staple of Irish and New England cuisine for centuries. While traditionally boiled, many cooks today prefer to make corned beef in a slow cooker or crock pot for convenience and maximum flavor. One point of debate is whether the corned beef should be completely submerged in liquid during cooking or left partially exposed. There are good arguments on both sides of this issue, so let’s take an in-depth look at the pros and cons of covering vs. not covering corned beef in a crock pot.
The Purpose of Liquid in Crock Pot Cooking
In general, liquid plays several important roles in slow cooker recipes:
- Allows food to cook evenly. The liquid surrounds the food, allowing heat to reach all areas of the meat or vegetables. This prevents scorching on parts not submerged.
- Keeps food moist. Slow cooking can make food dry out, so the surrounding liquid keeps everything tender.
- Provides moisture for braising. The liquid braises the food, breaking down collagen and connective tissue.
- Imparts flavor. Aromatics and seasonings in the liquid infuse the food with savory taste.
- Creates sauce. The cooking liquid forms the base for a tasty sauce or gravy.
These functions are important for getting the best results from a corned beef recipe. However, given corned beef’s salty nature, the meat itself provides a lot of moisture and flavor. So the question is whether submerging it completely in additional liquid provides benefit or dilutes the corned beef’s strong flavors.
Benefits of Covering with Liquid
Here are some of the main advantages of fully covering corned beef with liquid in a crock pot:
Even Cooking
Submerging the corned beef allows heat and moisture to reach all parts equally. The brisket has some very thick and thin sections. If thick areas are exposed, they could overcook or dry out before the thinner parts are done. Covering it prevents this issue.
Tenderizes Meat
The moisture helps break down connective tissues in the brisket. This allows the meat to become meltingly tender after several hours of braising. Leaving the meat partially exposed may result in some toughness.
Provides Extra Flavor
The surrounding broth picks up beefy taste from the corned beef. You can add aromatics, herbs, spices, or vegetables to the liquid to complement the flavors. This adds an extra layer of savoriness.
Yields More Sauce
Having ample cooking liquid means you’ll get a good amount of leftover sauce or broth. This can be served with the sliced beef or used to make side dishes like cabbage, potatoes, or carrots.
Prevents Drying Out
Brisket can easily dry out during extended cooking, so the moisture from submersion helps keep it juicy. Leaving the meat exposed could lead to overly dry corned beef in some spots.
Benefits of Leaving Partially Exposed
On the other hand, here are some potential benefits of leaving a portion of the corned beef uncovered:
Intensifies Flavor
Leaving some of the meat exposed to air concentrates the corned beef flavor rather than diluting it with additional liquid. The brisket has a robust seasoning crust that you taste directly.
Allows Browning
The exposed areas of meat can brown slightly, adding texture and rich maillard flavor. This provides more complex tastes and aromas. Submerged meat will braise but not brown.
Reduces Sodium
The liquid can absorb some of the corned beef’s saltiness. Leaving a portion uncovered results in less sodium dilution for a more pronounced salty tang.
Thickens Sauce
The uncovered meat won’t contribute as much moisture, resulting in a thicker gravy rather than watery broth after cooking. This can be desirable for serving.
Showcases Spices
If you add whole spices like peppercorns, they’ll infuse the exposed areas more intensely. This highlights the aromas better than submerging.
Key Factors to Consider
There are a few important things to keep in mind when deciding whether to cover corned beef fully or partially:
- Your flavor preferences – Do you want a very robust corned beef taste or extras from surrounding liquid?
- Sodium content – Covering dilutes saltiness versus leaving exposed.
- Texture – Exposed meat will have some browned sections.
- Tenderness – Covering helps break down connective tissue.
- Cook time – Shorter times may need more moisture than longer cooks.
The amount and type of liquid matters too. Water only will dilute flavor versus broth, wine, or beer. And a thin layer of liquid may provide ample moisture versus totally submerging.
Expert Opinions
Many cooking experts have shared their thoughts on the best practices for crock pot corned beef. Here is a summary of their top tips:
Completely Cover Brisket
Celebrity chef Ree Drummond says covering with liquid is necessary for fork-tender meat. Food Network recommends submerging fully in water, broth, or beer. Nutritionist Ellie Krieger echoes that braising throughout yields the most succulent results.
Partially Cover Meat
Cook’s Illustrated suggests leaving half the brisket exposed above the liquid line. This allows flavor concentration while still braising most of the meat. Chef John Folse prefers covering just three-quarters to prevent excessive saltiness.
Rotate Brisket
Some experts recommend checking halfway through and rotating the meat portions above and below the liquid line. This exposes all sides both to moisture and air for balanced flavor and texture.
Add Aromatics
Most chefs suggest including onion, garlic, peppercorns, bay leaves, cloves, carrots, celery, or other herbs and vegetables to the cooking liquid. This adds layers of flavor complexity.
Common Liquid Options
Home cooks use a variety of braising liquids when making crock pot corned beef. Here are some top choices:
| Liquid | Benefits |
|---|---|
| Water | Provides pure moisture without affecting flavor |
| Beef broth | Imparts savory meaty essence |
| Guinness | Adds slight bitterness and roasted maltiness |
| Chicken broth | Lighter option, complements without overpowering |
| Vegetable broth | Brings out vegetables in broth without changing beef taste |
| Apple juice or cider | Contributes fruity sweetness and acidity to balance salt |
You can also use a combination, say half broth and half beer. The liquid choice depends on the flavor profile you want to achieve.
Corned Beef Cooking Times
To ensure fully tender brisket, corned beef needs to cook for several hours in a crock pot. Here are some approximates times from culinary experts:
| Cook Time | Weight/Size |
|---|---|
| 8 to 10 hours | 3 to 4 pound brisket |
| 6 to 8 hours | 2 to 3 pound brisket |
| 4 to 6 hours | 1 to 2 pound brisket |
The meat is ready when an instant-read thermometer inserted into the thickest part reaches 190 to 210°F. If still tough, continue cooking until fork tender. The remainder of the cook time depends on thickness.
Conclusion
So should you cover corned beef fully or partially in the crock pot? There are good arguments on both sides of this debate. For fork-tender brisket infused with maximum flavor, fully submerging the meat generally works best. But leaving some exposed areas can concentrate the corned beef taste and provide textural variation. Rotating the meat halfway through cooking is one way to achieve both ends. No matter which method you choose, be sure to cook the brisket low and slow until meltingly tender. This ensures you’ll end up with delicious homemade corned beef.