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Air fryer corned beef served with vegetables on a plate

Air Fryer Corned Beef

Transform a large brisket into a tender, flavorful corned beef using your air fryer for quick and easy cooking that captures the essence of home-cooked meals.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds corned beef brisket Look for one with a good fat cap for added flavor.
  • 1 packet spice packet Often included; feel free to save or discard as needed.
  • ⅓ cup Dijon mustard Can be swapped with yellow mustard for a milder taste.
  • ¼ cup brown sugar Coconut sugar works too for a twist.
  • 10 pieces baby potatoes (quartered) Substitute with any small potatoes or sweet potatoes.
  • 3 large carrots (cut into ¼-inch coins) Parsnips are a great alternative.
  • ½ head small cabbage (roughly chopped) Substitute with Brussels sprouts for a different profile.
  • 1½ tablespoons olive oil (divided) Avocado oil is a healthy option.
  • to taste salt and freshly ground black pepper Use to taste.

Method
 

Preparation
  1. Preheat your air fryer to 360˚F.
  2. In a bowl, mix together the Dijon mustard and brown sugar until smooth.
  3. Generously coat the corned beef brisket with the Dijon mixture.
  4. Set the brisket on a large sheet of foil, greased with cooking spray, and wrap securely.
Cooking
  1. Place the wrapped brisket in the air fryer basket and cook for 50 minutes.
  2. Afterward, open the foil and allow it to continue cooking for an additional 40 minutes.
Resting
  1. Once done, transfer the brisket to a cutting board and let it rest for 10 minutes.
Vegetable Preparation
  1. While resting, combine the potatoes and carrots in a large bowl, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
  2. Transfer potatoes and carrots to the air fryer basket and cook at 400˚F for 15 minutes.
  3. Add remaining olive oil to the cabbage and season with salt and pepper.
  4. After 15 minutes, shake the potatoes and carrots, and add the cabbage. Cook for another 8 to 10 minutes until veggies are tender.
Serving
  1. Thinly slice the corned beef and serve it alongside the flavorful veggies.

Notes

To avoid common mistakes, do not skip the resting period to prevent dry meat, and ensure the brisket is wrapped properly to lock in moisture. Letting the corned beef rest longer enhances tenderness. Experiment with the spice packet to adjust the flavor intensity.