Air Fryer Corned Beef
, Updated Feb 09, 2026
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Air Fryer Corned Beef – an easy way to make deliciously tender corned beef brisket. Perfect for St. Patrick’s Day, but just as delicious in sandwiches any time of the year!
Serve with my Guinness Bread
Juicy, flavorful Air Fryer Corned Beef takes a classic on-the-bone favorite and turns it into a fuss-free dinner or sandwich meat using the air fryer. With a savory spice rub and a beautifully caramelized outside, this method delivers tender beef that’s perfect for St. Patrick’s Day, hearty dinners, or elevated sandwiches without heating up the oven.
Salt Beef Vs Corned 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.
Despite the mildly confusing moniker, corned beef has nothing to do with corn! The word corned comes from an old English term “corn”, meaning small, hard grains — in this case, grains of salt used in preserving beef before refrigeration.
Buying a ready-cured corned beef brisket is skips the lengthy curing process – all you have to do is cook it. 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.
Here’s What You’ll Need
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! Let’s take a look at the key ingredients:
• 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
- 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. Make sure the foil is not touching the top where the air circulates. Cook for 1 hour at 350°F (180°C).
- Open the foil packet 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.
How to Slice Corned Beef
When slicing your corned beef you want to cut against the grain. Use a sharp large 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.
Frequently Asked Questions
Yes! The air fryer creates irresistibly crispy edges while keeping the inside juicy.
No — the air fryer method skips boiling. The dry heat gives you a crispy exterior while the inside stays tender when cooked properly with a spice rub and occasional spraying of water or broth.
Corned beef is excellent with mustard, pickles and rye bread for sandwiches, or alongside cabbage, potatoes and carrots for a classic meal.
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
- 4 lb (1.8kg) corned beef brisket
- 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.4 lb (1.8kg) corned beef brisket
- 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.4 tbsp yellow mustard, 1 tbsp apple cider vinegar, 1 tbsp runny honey, 1-2 tsp pickling spices
- 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.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
I followed the directions to the letter and the corn beef came out very tough. Any suggestions on how to make it tender once it’s been cooked?
Hi Joan, sorry to hear that. I would suggest maybe braising it in some of the cooking liquid, or beer