Corned beef, a timeless classic, is the star of these top-rated recipes. Perfect for St. Patrick’s Day or when you’re in the mood for a hearty meal, these corned beef dishes are a must-try. Here are the top 5 corned beef recipes that will take your culinary experience to the next level.
1. Classic Corned Beef and Cabbage
This traditional dish is a staple of Irish-American cuisine, particularly during St. Patrick’s Day celebrations. Despite its association with Ireland, corned beef and cabbage is more of an Irish-American tradition, originating from Irish immigrants in the United States who substituted corned beef for pork due to its affordability. The dish features a corned beef brisket, cabbage, potatoes, and carrots, all cooked together until tender. The cooking process infuses the meat and vegetables with a rich, savory flavor, creating a hearty meal that’s sure to satisfy.
Ingredients:
- 3 lbs. corned beef brisket with spice packet
- 10 small red potatoes
- 5 medium carrots
- 1 large head cabbage
Instructions:
- Assemble all the ingredients.
- Position the corned beef in a Dutch oven and submerge it in water. Incorporate the spice packet, cover, and elevate the heat until boiling. Lower the heat and let it simmer until the corned beef is nearly tender, which should take approximately 2 hours.
- During the simmering of the corned beef, halve the potatoes. Peel the carrots and segment them into 3-inch pieces. Slice the cabbage into petite wedges.
- After the corned beef has been cooking for 2 hours, introduce the potatoes and carrots. Allow them to cook until they are almost tender and the meat is tender enough to be pierced with a fork, which should take about 10 minutes. Introduce the cabbage and let it cook until it’s tender, which should take about 15 more minutes.
- Extract the meat and let it rest for 15 minutes. Keep the broth and vegetables in the Dutch oven. Slice the meat against the grain. Serve it with the vegetables and broth.
Storage:
Leftover corned beef and cabbage can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven until the meat reaches a minimum internal temperature of 165℉/74℃.
Freezing:
Cooked corned beef and cabbage can be frozen. Let the dish cool completely, then transfer it in serving-size portions to zip-top freezer bags labeled with the date. Each bag should be wrapped in a layer of aluminum foil for added protection. Squeeze out all the excess air and freeze for up to three months. Thaw in the refrigerator overnight. To reheat, place it in the oven until the meat reaches an internal temperature of 165℉/74℃.
This recipe is adapted from [AllRecipes]
2. Braised Corned Beef Brisket
This recipe offers a unique take on the traditional corned beef brisket by slow-braising it. The brisket is first seared in a hot skillet, then placed in a roasting pan with sliced onions, garlic, and a drizzle of broth. After about 6 hours of braising, the brisket becomes tender and juicy, with a caramelized surface that adds a delightful crunch. This method of preparation enhances the flavor of the meat, providing a gourmet experience right at home.
Ingredients:
- 2 quarts of water
- 1 cup of kosher salt
- ½ cup of brown sugar
- 2 tablespoons of saltpeter
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon of mustard seeds
- 1 teaspoon of black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 crumbled bay leaves
- ½ teaspoon of ground ginger
- 2 pounds of ice
- 1 (4-5 lbs.) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk of celery, coarsely chopped
Instructions:
- Assemble all the ingredients.
- In a large 6 to 8 quart stockpot, combine water, kosher salt, brown sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves, and ginger. Cook over high heat until the salt and sugar dissolve.
- Remove from heat and add ice. Stir until the ice melts. If necessary, cool the brine in the refrigerator until it reaches a temperature of 45℉/7℃.
- Once cooled, place the brisket in a 2-gallon zip-top bag and add the brine. Ensure the bag is sealed and lay it flat inside a container. Cover and refrigerate for 10 days. Check daily to ensure the beef is completely submerged and stir the brine.
- After 10 days, remove the brisket from the brine and rinse well under cool water.
- Place the brisket in a pot just large enough to hold the meat. Add the onion, carrot, and celery, and cover with water by 1 inch. Bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer gently for 2½ to 3 hours or until the meat is fork-tender.
- Remove the meat from the pot and let it rest for a few minutes. Thinly slice the meat across the grain and serve.
This recipe is adapted from [Food Network]
3. Slow Cooker Corned Beef and Cabbage
This modern interpretation of the classic dish utilizes the convenience of a slow cooker. By letting the slow cooker do all the work, the corned beef becomes fall-apart tender, while the cabbage, potatoes, and carrots are cooked to perfection. This easy-to-follow recipe results in a flavorful and satisfying meal, perfect for those busy weekdays or when you simply want a comforting, home-cooked meal.
Ingredients:
- 10 baby red potatoes, quartered
- 4 large carrots, peeled and cut into matchstick pieces
- 1 onion, peeled and cut into bite-sized pieces
- 4 cups of water
- 1 (4 lbs.) corned beef brisket with spice packet
- 6 ounces of beer
- ½ head of cabbage, coarsely chopped
Instructions:
- Assemble all the ingredients.
- Place the potatoes, carrots, and onion at the bottom of a slow cooker. Add water.
- Position the brisket on top of the vegetables. Pour the beer over the brisket.
- Sprinkle the spices from the packet over the brisket and cover the slow cooker.
- Cook on High for 7 hours.
- Stir in the cabbage and cook for an additional hour.
This recipe is adapted from [AllRecipes]
4. Baked Corned Beef and Cabbage
This variation of the classic dish involves baking the corned beef and cabbage. The corned beef is infused with a flavorful broth as it simmers, resulting in a tender, juicy meat. Paired with cabbage, potatoes, and carrots, this dish offers a different texture and flavor profile compared to the traditional boiled or slow-cooked versions. It’s a testament to the versatility of corned beef, and a must-try for any corned beef enthusiast.
Ingredients:
- 3 ½ – 4 pounds corned beef brisket with spice packet (flat cut)
- 3 tablespoons whole grain mustard (regular or spicy)
- 3 tablespoons light brown sugar
- ½ teaspoon cracked black pepper
- 1 green cabbage
- 1 sweet onion
- 2 pounds carrots
- 1 ½ pounds mini new potatoes
- 8-10 cloves garlic, peeled
Instructions:
- Assemble all the ingredients.
- Preheat the oven to 325℉/163℃ and prepare a large roasting pan.
- Rinse the corned beef brisket in cold water, pat it dry, and place it in the roasting pan.
- In a small bowl, combine the whole grain mustard, brown sugar, and black pepper. Rub this mixture over the top of the brisket (the fatty side).
- Sprinkle the seasoning packet at the base of the roasting pan. Pour 4 cups of water into the pan, being careful not to wash the mustard off the brisket. Cover the top of the pan tightly with foil and bake for 2 hours.
- Meanwhile, cut the cabbage in half and remove the core. Cut each half into 4 wedges. Peel the onion and cut it into wedges. Trim and peel the carrots, then cut them into 2-3 inch segments.
- When the corned beef comes out of the oven, adjust the temperature to 350℉/177℃. Place the garlic cloves in the roasting pan juices. Then arrange the cabbage, onion, carrots, and potatoes around the brisket.
- Spoon some of the pan juices over the vegetables. Place it back in the oven and bake for 30 minutes, covered. Then spoon more broth over the veggies and bake for another 30-45 minutes uncovered, or until the largest carrots and potatoes are fork-tender.
- Use a serrated knife to slice the corned beef brisket into thin strips. Arrange the corned beef and vegetables on a platter and serve warm.
This recipe is adapted from [A Spicy Perspective]
5. Stout Slow Cooker Corned Beef and Veggies
This unique recipe incorporates stout beer, such as Guinness, to cook the corned beef in the slow cooker. The stout beer adds a rich and robust flavor to the corned beef, complementing the savory meat. Paired with potatoes, carrots, and cabbage, the result is a tender, flavorful corned beef dish with a twist. It’s a creative take on the classic corned beef and cabbage, perfect for those looking to try something new.
Ingredients:
- 1 ½ (12 fl. oz.) cans or bottles Irish stout beer (such as Guinness), divided
- 1 (4 lbs.) corned beef brisket
- 1 ½ cups brown sugar
- 3 sweet potatoes, cut into chunks
- 1 head cabbage, cored and coarsely chopped
- 2 large sweet onions, chopped
- 6 large carrots, chopped
- 3 red potatoes, cut into chunks
Instructions:
- Assemble all the ingredients.
- Pour 1 bottle of Irish stout beer into a slow cooker.
- Rinse the corned beef brisket and pat it dry. Rub it with brown sugar, including the bottom, and gently place the brisket into the slow cooker with the stout beer.
- Arrange the sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.
- Pour the remaining ½ bottle of Irish stout beer on and around the brisket and vegetables to moisten the brown sugar.
- Cover the slow cooker and cook on Low until the corned beef is tender, which should take about 6 to 8 hours. Allow the brisket to stand for 5 minutes before slicing.
- Serve hot and enjoy!
This recipe is adapted from [All Recipes]
These top-notch corned beef recipes are sure to make your next meal a hit. Whether you’re a fan of the classic corned beef and cabbage or looking to try something new, these recipes have got you covered. Enjoy your cooking adventure!