Air Fryer Corned Beef – an easy way to make deliciously tender corned beef brisket. Perfect for serving on St. Patrick’s Day but just as delicious in sandwiches any time of the year!
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What’s the difference between Corned Beef and Salt Beef?
Corned beef and salt beef are actually the same thing – a salt-cured brisket of beef. You can make your own homemade salt beef following my easy recipe.
Buying a ready-cured corned beef brisket is much easier of course – all you have to do is cook it, skipping the entire curing process.
Since brisket is a tough cut of beef it requires a long cooking time to tenderize. Cooking corned beef in an air fryer may sound a bit unconventional but it works a treat!
DID YOU KNOW? Corned beef and cabbage is a popular way to celebrate St. Patrick’s Day in the US – although, curiously, not in Ireland. Corned beef does have Irish roots however – read more about its history here.
Grocery List & Essential Tools
I cooked my corned beef brisket in a 5.8 QT Cosori Air Fryer. A meat thermometer is the best way to check whether the corned beef is cooked without drying it out. I swear by my Thermapen! You will need
• Corned beef brisket – usually found vacuum packed with a packet pickling spices. If none are included with the corned beef you can buy them separately or make your own (see my Pastrami recipe for details)
• Apple cider vinegar, yellow mustard and honey
HOW TO MAKE AIR FRYER CORNED BEEF
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Place the brisket in a pot of water and rinse it two or three times to remove extra salt. Pat it dry with paper towels.
Mix together the mustard, honey and apple cider vinegar in a small bowl. If you have pickling spices you can mix those in as well or sprinkle them on top of the brisket.
Lay two large pieces of foil on your countertop and place the brisket in the middle, fat side up. Brush the ⅔ of mustard / honey paste over the whole brisket.
Wrap the brisket in the foil, tightly, and place in the air fryer basket. Cook for 1 hour at 350°F (180°C).
Open the foil and baste the brisket with any remaining paste. Wrap again and cook for a further 40 minutes or until the internal temperature is a minimum of 145°F / 63° when checked with a meat thermometer.
If you like a crisp top, then uncover the top of the brisket and cook it for about 5 minutes at 400°F / 200°C.
Rest the brisket for 10 minutes before slicing against the grain with a sharp knife.
How to Cut Corned Beef
When slicing your corned beef you want to cut against the grain. Use a large serrated knife and slice in a see-sawing motion, slow and steady. My carving knife (pictured above) was not the best choice for slicing!
Only slice as much corned beef as you are serving. Wrap any leftovers in foil and keep refrigerated for up to three days.
Have you made my Air Fryer corned beef recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Air Fryer Corned Beef Brisket
Ingredients
- 1 corned beef brisket (approx. 4 pounds / 1.8kg)
- 4 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp runny honey
- 1-2 tsp pickling spices (see recipe notes)
Instructions
- Place the brisket in a pot of water and rinse it two or three times to remove extra salt. Pat it dry with paper towels.
- Mix together the mustard, honey and apple cider vinegar in a small bowl. If you have pickling spices you can mix those in as well or sprinkle them on top of the brisket.
- Lay two large pieces of foil on your countertop and place the brisket in the middle. Brush the ⅔ of mustard / honey paste over the whole brisket.
- Wrap the brisket in the foil, tightly, and place in the air fryer basket. Cook for 1 hour at 350°F (180°C).
- Open the foil and baste the brisket with any remaining paste. Wrap again and cook for a further 40 minutes or until the internal temperature is a minimum of 145°F / 63° when checked with a meat thermometer.
- If you like a crisp top then uncover the brisket and cook it for about 5 minutes at 400°F / 200°C.
- Rest the brisket for 10 minutes before slicing against the grain with a sharp knife.
Notes
- I cooked my corned beef brisket in a 5.8 QT Cosori Air Fryer. A meat thermometer is the best way to check whether the corned beef is cooked without drying it out. I swear by my Thermapen!
- I like to grind the pickling spices in a spice grinder or a pestle and mortar before using.
- When slicing your corned beef you want to cut against the grain and cut thin slices. Use a large serrated knife and slice in a see-sawing motion, slow and steady.
- Only slice as much corned beef as you are serving. Wrap any leftovers in foil and keep refrigerated for up to three days.
- You can reheat corned beef in the air fryer – slices will need only 2-3 minutes at 350°F (180°C). A large piece of corned beef will need about 8-10 minutes.
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