There’s nothing quite like a hearty corned beef recipe—juicy, tender, and bursting with savory flavor. This timeless dish has Irish roots but has made its way onto dinner tables around the world, especially during St. Patrick’s Day celebrations. Whether you’re preparing it for a festive occasion or a cozy family dinner, corned beef is a recipe that delivers comfort and flavor in every bite.
Why You’ll Love This Corned Beef Recipe
- Tender and flavorful – Slow cooking makes the beef melt-in-your-mouth soft.
- Easy to prepare – Just a few steps and patience are all it takes.
- Perfect for gatherings – A classic centerpiece for holidays or Sunday dinners.
- Versatile – Enjoy it hot, cold, in sandwiches, or paired with sides like cabbage and potatoes.
Ingredients Needed for Perfect Corned Beef
- Beef brisket (corned) – The star of the recipe, brined for rich, salty flavor.
- Pickling spices – Add depth and warm, aromatic notes to the meat.
- Onions & garlic – Infuse the cooking liquid with sweetness and savory richness.
- Carrots & cabbage – Classic sides that balance the hearty beef with freshness.
Step-by-Step Instructions to Make Corned Beef
- Rinse the beef brisket under cold water to remove excess brine.
- Place in a large pot and cover with water or beef broth for deeper flavor.
- Add spices and aromatics like pickling spice, garlic, and onions.
- Bring to a boil, then reduce to a gentle simmer.
- Cook slowly for 2.5–3 hours until the beef is fork-tender.
- Add vegetables (carrots, cabbage, potatoes if desired) in the last 30–40 minutes of cooking.
- Slice against the grain for maximum tenderness before serving.
Expert Tip: Let the beef rest for 10 minutes before slicing to lock in juices.
Recipe Tips & Variations
- Spicy twist: Add chili flakes or cayenne to the spice mix.
- Sweeter flavor: A splash of apple cider or brown sugar enhances the broth.
- Oven-baked version: Wrap the beef in foil with spices and bake low and slow.
- Sandwich ready: Chill leftovers, slice thin, and serve on rye bread with mustard.
How to Store & Reheat
- Refrigerate: Store cooled leftovers in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months.
- Reheat: Warm gently on the stove in a little broth or in the microwave covered with a damp paper towel to prevent drying.
Similar Recipes You’ll Love
If you enjoyed this hearty corned beef, you’ll love trying a few more classic beef recipes that bring comfort and flavor to your table. For an elegant dish perfect for special occasions, check out this Beef Wellington. If you’re craving something cozy and rich, this slow-simmered Beef Bourguignon is a must-try. And for a versatile kitchen staple, don’t miss making your own Beef Tallow to add depth and flavor to everyday cooking.
Frequently Asked Questions (FAQ)
1. What cut of meat is used for corned beef?
Corned beef is typically made from beef brisket, brined in a seasoned salt mixture.
2. How do I know when corned beef is done?
It’s ready when it’s fork-tender, usually after 2.5–3 hours of simmering.
3. Can I make corned beef in a slow cooker?
Yes! Cook on low for 8–9 hours or on high for 4–5 hours for tender results.
4. Should I rinse corned beef before cooking?
Yes, rinsing removes excess brine and prevents an overly salty taste.
5. What sides go best with corned beef?
Classic sides include cabbage, carrots, potatoes, or creamy mashed potatoes.
This corned beef recipe is simple, hearty, and always a crowd-pleaser. Whether you serve it at a festive holiday table or as a comforting family dinner, its rich flavor and tenderness make it unforgettable. Try this recipe today, and don’t forget to share your experience—I’d love to hear how you enjoy your corned beef!
Corned Beef Recipe
Ingredients
- 3 –4 lbs beef brisket corned
- 1 packet pickling spice or 2 tbsp homemade mix
- 1 large onion quartered
- 4 garlic cloves smashed
- 4 carrots cut into chunks
- 1 small cabbage cut into wedges
- 6 –8 small potatoes optional
- Water or beef broth enough to cover meat
Instructions
- Rinse the corned beef under cold water to remove excess brine.
- Place the beef in a large pot and cover with water or beef broth.
- Add pickling spice, onion, and garlic. Bring to a boil.
- Reduce heat, cover, and simmer for 2.5–3 hours until beef is fork-tender.
- Add carrots, potatoes, and cabbage during the last 30–40 minutes of cooking.
- Remove beef from pot and let rest for 10 minutes before slicing.
- Slice against the grain and serve with vegetables.