Can You Cook Two Corned Beefs In One Pot? A Full Guide

Are you planning a St. Patrick’s Day feast for a crowd? Or maybe you just love corned beef and want to make a big batch to enjoy throughout the week.

Whatever your reason, you may be wondering if it’s possible to cook two corned beefs in one pot. The good news is, it is!

But there are a few things to keep in mind to ensure both briskets come out tender and delicious. In this article, we’ll explore the ins and outs of cooking multiple corned beefs in one pot, including tips on cooking time, heat level, and more.

So grab your apron and let’s get cooking!

Can You Cook Two Corned Beefs In One Pot?

Yes, you can cook two corned beefs in one pot! As long as they fit well and the liquid covers them, it will only increase the cooking time by about an hour. However, if the briskets are thick cut, it may take a little longer.

It’s important to note that high heat is not a friend to brisket. When cooked at a boil for too long, corned beef is likely to turn out tough and chewy, rather than soft and tender. To avoid this, regardless of the cooking method, corned beef is best cooked over low heat. A low, gentle simmer on the stovetop or in a slow cooker are two methods for cooking up soft, tender slices of corned beef every time.

The cooking time for your corned beef will depend on its weight. You will want to allow about 50 minutes per pound when cooking on the stovetop. If you want to make it quicker, you can try the Instant Pot Corned Beef and Cabbage recipe. It’s super tender and cooks in a fraction of the time.

If you’re planning on cooking two corned beefs in one pot, be sure to use a large enough pot to accommodate both briskets. You’ll also want to make sure that there is enough liquid to cover both briskets completely.

Why Cook Two Corned Beefs In One Pot?

Cooking two corned beefs in one pot can be a great idea for several reasons. First, it can save time and effort. If you’re hosting a large gathering or preparing for a potluck, cooking two briskets at once can help you get the job done faster. Additionally, if you have a smaller Instant Pot or slow cooker, cooking two corned beefs in one pot can be a great way to make the most of your equipment.

Another reason to cook two corned beefs in one pot is for convenience. If you’re cooking for a family or meal prepping for the week, having two briskets cooked at once can provide you with leftovers that you can enjoy later on. Plus, if you’re someone who likes to freeze meals for later, having two briskets cooked at once can save you time and energy in the long run.

Finally, cooking two corned beefs in one pot can also be a great way to experiment with different flavors and seasonings. You can try different rubs or marinades on each brisket to see which one you like best. This can be especially fun if you’re hosting a taste test with friends or family.

Choosing The Right Pot Size

When cooking two corned beefs in one pot, it’s important to choose the right pot size. You’ll want to make sure that both briskets fit comfortably in the pot, without being overcrowded. A good rule of thumb is to use a pot that is at least 8 quarts in size for two 2-pound briskets.

If the briskets are larger or thicker, you may need to use a larger pot to ensure they are fully covered with liquid. It’s important that the briskets are fully submerged in liquid to ensure even cooking and prevent them from drying out.

When selecting a pot, look for one that is made of a heavy, sturdy material like stainless steel or cast iron. These materials will distribute heat evenly and prevent hot spots, which can cause uneven cooking.

In addition to choosing the right pot size, be sure to use enough liquid to cover both briskets completely. This will help ensure that they cook evenly and stay moist throughout the cooking process.

By following these tips and using the right pot size, you can easily cook two delicious corned beefs in one pot without any issues.

Preparing The Corned Beefs

Before cooking the corned beefs, it’s important to give them a good rinse under cold water to remove any excess salt from the brine. Pat them dry with paper towels.

Next, prepare your pot by adding your desired aromatics such as carrot chunks, celery stalks, and quartered onions. These vegetables will add flavor to the cooking liquid as the corned beefs simmer away.

For stovetop cooking, place the corned beefs in a large pot or Dutch oven with a lid. Add enough water to cover both briskets completely. If you’re using pickling spices, add several tablespoons or make your own blend using bay leaves, whole black peppercorns, mustard seeds, juniper berries, allspice berries and whole cloves. Bring the mixture to a boil over high heat; reduce to a simmer, cover and braise until very tender but not falling apart. This should take about 50 minutes per pound when cooking two corned beefs in one pot.

For oven braising, preheat your oven to 350°F. Place the corned beefs in a Dutch oven with enough water to cover both briskets completely. Add your desired aromatics and pickling spices. Cover and cook in the oven for about 3 1/2-4 hours until the beef is cooked and tender.

For Instant Pot cooking, place both corned beefs in the Instant Pot along with 1 bottle of beer and 2 cups of water. Cook on high pressure for about 90 minutes with a natural release of 15 minutes.

Once the corned beefs are fork-tender, remove them from the liquid and let them rest for at least 20 minutes before slicing across the grain. You can use the remaining cooking liquid to simmer new potatoes, carrots and cabbage until they’re cooked through. Toss them in butter, salt and pepper, and fresh parsley for a delicious side dish.

Seasoning And Flavoring The Corned Beefs

When it comes to seasoning and flavoring your corned beef, there are a few things to keep in mind. The traditional spice packet that comes with a corned beef brisket contains mustard seeds, peppercorns, coriander, bay leaf, and dill seeds. However, if you want to elevate the flavor of your corned beef and impress your guests, consider making your own homemade seasoning mix.

The recipe for homemade corned beef seasoning mix includes mustard seeds, black peppercorns, anise seeds (depending on preference), whole cloves, cardamom pods, crushed bay leaves, ground coriander, crushed red pepper flakes, and ground ginger. You can also add other spices such as whole cloves, allspice berries, cinnamon sticks, fennel seeds, juniper berries, and mace to your liking. However, it’s important to start with small amounts since these spices have intense flavors.

To season and flavor your corned beef briskets, simply rub the homemade seasoning mix all over the meat before cooking. Make sure to cover every inch of the meat with the seasoning for maximum flavor. If you’re cooking two corned beefs in one pot, make sure to season both briskets evenly.

Another option is to use pickling spices as a seasoning for your corned beef briskets if you don’t have all the necessary spices for the homemade seasoning mix. However, making your own seasoning mix will yield a much better flavor than the store-bought packets.

Cooking Time And Temperature

When cooking corned beef, it’s important to pay attention to the cooking time and temperature to ensure that it comes out tender and flavorful. For a two to three-pound corned beef brisket, you should cook it for 2 1/2 to 3 hours. For a three to five-pound corned beef brisket, you should cook it for 3 to 3 1/2 hours. The internal temperature of the meat should be at least 160°F for food safety, but for optimal tenderness, cook it to an internal temperature of 190°F.

It’s also important to note that if you’re cooking two corned beefs in one pot, the cooking time will only increase by about an hour, as long as they fit well and are covered by enough liquid. However, if the briskets are thick cut, it may take a little longer.

To avoid overcooking and toughening the meat, always cook corned beef over low heat. A low, gentle simmer on the stovetop or in a slow cooker are two methods for cooking up soft, tender slices of corned beef every time. If you’re using a slow cooker, you can set it on low heat for 4-5 hours for the meat and an additional 2-3 hours for the vegetables.

Checking For Doneness

Checking for doneness is crucial when cooking corned beef to ensure that it’s safe to eat and has reached the desired level of tenderness. The minimum internal temperature for safe consumption is 165 degrees Fahrenheit. However, if you want tender beef that will make a good sandwich filling, take it off the heat when it gets to 195 degrees Fahrenheit.

Collagen breakdown is a function of time and temperature. Once you breach the threshold of gelatin creation—about 160°F (71°C)—the meat will begin to soften. But at that temperature, it will take 36 hours to get tender! At 205°F (96°C), that time is reduced to a mere 3 hours. However, because the total internal temperature will have climbed so much higher, other protein reactions will have happened that make the meat flakier and drier.

To check for doneness, use an instant-read thermometer to measure the internal temperature of the meat. Insert the thermometer into the thickest part of the brisket, making sure not to touch any bones or fat. Once the thermometer reads at least 165 degrees Fahrenheit, the meat is safe to eat, but if you want it to be more tender, continue cooking until it reaches an internal temperature of 195 degrees Fahrenheit.

It’s important to note that cooking times may vary depending on the size and thickness of the briskets and the cooking method used. For stovetop cooking, plan on at least three hours for a three-pound corned beef or eight to 10 hours for a three- to four-pound cut cooked on low in a slow cooker. For best results, monitor the internal temperature regularly and adjust the cooking time accordingly. Remember to slice thinly against the grain for maximum tenderness.