Celebrate St. Patrick’s Day, or any day, with an easy and delicious, traditional Corned Beef recipe. Serve with the classic sides of cabbage and potatoes or use it as an ingredient to elevate other meals. Learn all about Corned Beef and discover some delicious recipes.
This recipe is a St. Patrick's Day favorite, but you can enjoy any time of the year you'd like. This recipe is slow-cooked with cabbage, potatoes and carrots for a hearty family meal.
Cook once, dine twice. Enjoy with roasted carrots, parsnips, cabbage and a lemony sauce tonight, then spin the leftovers into a savory salad tomorrow.
While the star of the dish braises in the oven, cabbage wedges and potatoes are roasted for a full meal. A bonus recipe for the leftovers is included too!
There's no need to wait for St. Patrick’s Day. This recipe is good whenever you’re in the mood for comfort food. The dill, mustard and butter blend gives the cabbage a serious pop.
Use the leftovers to make some other delicious recipes.
Try this deli classic for lunch or dinner today. Thinly sliced deli Corned Beef or Pastrami is sandwiched between rye bread with sauerkraut and a tangy home-made dressing.
Have it for two meals in a row. Use last night's leftovers to make a delicious breakfast hash. Pair with cubed potatoes and thinly sliced leeks, and ideally topped with an egg.
This recipe is simple and delicious. In just 5 minutes, you can use leftovers as a sandwich spread or a dip for vegetables.
Need to use up last night's Corned Beef Brisket? Try this rustic Potato Bake topped with Corned Beef Brisket and cheese.
Place in a roasting pan with seasonings, water or cider and cover tightly with aluminum foil. Heat the oven to 350 degrees and cook for 2-1/2 – 3-1/2 hours or until fork tender. *Always reference the package for specific cooking instructions.
Place 2-1/2 – 3 pounds beef Brisket in a slow cooker and top with seasoning packet. Add water or cider and cover. Cook on High for 6 - 7 hours, or on low for 9 - 10 hours until fork tender. *Always reference the package for specific cooking instructions.
Corned Beef is made from the Brisket Flat Half that has been salt-cured in a brine. The term “Corned” comes from the large pieces of rock salt that is used for the brine. The brining process helps preserve the meat as well as adds additional flavor and moisture.
While mostly associated with Ireland, Corned Beef gained its popularity in the United States during the 19th century. Irish Immigrants were looking for a cheaper alternative to bacon and started to brine beef Brisket. Now, Corned Beef is used in a variety of cuisines throughout the world but while still being most popular for St. Patrick's Day.