Corned Beef Recipes

St. Patrick’s day is just around the corner. We are preparing our green outfits, shamrocks, and let us not forget: Corned Beef and cabbage.

This year, let’s spice things up a bit. Have you ever wondered about the different ways of eating corned beef, or, wanted to try your hand at making corned beef from scratch yourself?

Here are some recipes to make that ambition a reality! We have recipes that include traditional corned beef dinners, making corned beef from scratch (start a week before St. Patrick’s Day!), and a fun sandwich twist to the corned beef dinners. 

 

Traditional Corned Beef Recipe

INGREDIENTS:

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes 
• 5 carrots, peeled and cut into 3-inch pieces
• 1 large head cabbage, cut into small wedges

1.    Place corned beef in a large pot or a Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover the pot and bring to a boil on high heat, Once the water reaches a boil, reduce the heat to a simmer. Simmer for approximately 50 minutes per pound or until tender.

2.    Add the whole potatoes and carrots to the pot, and cook until the vegetables are almost tender. Add in the cabbage and cook for 15 more minutes. Remove the meat and set onto a tray or plate, and let rest for 15 minutes.

3.    Place the vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as desired. Slice meat across the grain and serve with vegetables and broth.

 

Irish Braised Corned Beef Brisket

INGREDIENTS:

• 4 pounds corned beef brisket flat
• 2 teaspoons ground coriander
• 1 teaspoon caraway seeds
• 1 teaspoon coarse ground black pepper
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon ground clove
• 2 tablespoons canola oil
• 1 pound carrots, peeled and cut in 1-inch chunks
• 2 onions, cut in 1-inch chunks
• 6 peeled garlic cloves, cut in half lengthwise
• 1/2 head cabbage, cut in 8 wedges
• 4 bay leaves
• 1 cup Market Basket beef stock
• 2 tablespoons coarsely chopped fresh parsley (optional)

INSTRUCTIONS:

1.    Preheat oven to 325°F.

2.    Remove corned beef brisket from the package, rinse and pat dry; cut into two equal pieces.

3.    In a small mixing bowl, combine the coriander, caraway, black pepper, thyme, and clove; set aside.

4.    Heat oil in a large skillet over medium-high heat. Sear brisket until browned, fat side down first, 3-4 minutes per side.

5.    Transfer the brisket to a large roasting pan or a Dutch oven. Evenly coat all sides of the brisket with the spice blend. Spread carrots, onions, garlic, cabbage, and bay leaves evenly around and on top, then add the stock and cover tightly with foil or lid.

6.    Place in oven and braise for 3 1/2 hours until tender. Turn off the heat and leave corned beef in the oven for 30 minutes.

7.    Slice thinly against the grain and serve with vegetables and broth, garnish with parsley.

 

Made from Scratch Corned Beef Brisket

INGREDIENTS

• 4 pounds Certified Angus Beef ® brisket flat
• 3 quarts water, divided (1 1/2 quarts water, and 1 1/2 quarts made into ice cubes)
• 3/4 cup Market Basket packed brown sugar
• 2/3 cup kosher salt
• 1 tablespoon curing salt, Instacure #1 (also known as Prague powder or saltpeter)
• 2 teaspoons whole coriander seeds
• 2 teaspoons yellow mustard seeds
• 2 teaspoons black peppercorns
• 1 teaspoon red chili flakes
• 1 cinnamon stick, crushed in pieces
• 8 whole allspice berries
• 6 bay leaves, divided (3 bay leaves hand-crushed, 3 whole bay leaves reserved)
• 1 onion, cut in wedges
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 3 garlic cloves, lightly smashed
• 1 quart Market Basket beef stock

INSTRUCTIONS:

1.    In a large stockpot, combine the 1 1/2 quarts water, brown sugar, kosher salt, Instacure, coriander, mustard seeds, peppercorns, chili flakes, cinnamon, allspice, and 3 hand-crushed bay leaves. (Reserve 3 whole bay leaves for later.) Bring to a boil to dissolve salt and sugar. Remove from heat. Add remaining 1 1/2 quarts of water in the form of ice and water to chill brine quickly. Cool to below 40°F.

2.    Lay brisket in a large container and cover with brine. Cover tightly and refrigerate for 6 days, turning every two days.

3.    Rinse brined brisket, discard brine.

4.    Place onion, carrot, celery, garlic cloves, and remaining whole bay leaves into the slow cooker. Top with brisket (cut to fit if necessary) and beef stock. Simmer on low 6 to 7 hours until tender.

5.    Slice thinly against the grain to serve.

 

Reuben Sandwich with Homemade Russian Dressing

INGREDIENTS:

Sandwich:

• 1/2 pounds corned beef
• 1/2 teaspoon olive oil
• 6 slices rye bread
• 2 tablespoons unsalted butter room temp
• 1/2 cup sauerkraut drained
• 6 slices Swiss cheese

Russian Dressing:

• 1/4 cup mayo
• 1 1/2 tablespoon chili garlic sauce
• 1/2 teaspoon lemon juice
• 1 1/2 teaspoon creamy horseradish
• 1 garlic clove minced
• 1/2 teaspoon Worcestershire sauce
• 1/2 tablespoon onion finely grated
• 1/8 teaspoon paprika
• Salt and pepper, to taste

INSTRUCTIONS:

1.    In a mixing bowl, combine all of the ingredients for the Russian Dressing, set aside.

2.    In a skillet, over medium heat, add oil. Once hot, add the meat and cook just until heated.

3.    Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate.

4.    Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese, and sauerkraut. Close bread slices to create a sandwich.

5.    In a hot skillet, cook sandwiches over medium heat for 4-6 minutes, flipping once. Cook until the cheese melts and the bread is crispy.

 

Instant Pot Brisket Baked Grilled Cheese

INGREDIENTS:

• 2 pounds brisket flat, cut into 2-inch cubes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon canola oil
• 1 small red onion, sliced
• 2 cloves garlic, minced
• 2 chipotles in adobo sauce, minced (1/3 cup)
• 2 tablespoons tomato paste
• 1 cup Market Basket beef broth
• 2 tablespoons Market Basket brown sugar
• 8 slices Jessica’s Tuscan White or Wheat bread
• 3 tablespoons Market Basket butter, at room temperature
• 8 slices Market Basket white American cheese
• 8 slices pepper jack cheese

INSTRUCTIONS:

1.    Set Instant Pot to Sauté and add oil. Season brisket with salt and pepper and sear in batches, reserving seared pieces to a clean plate.

2.    Add onion, garlic, and chipotle to the pot and sauté for 1 minute. Stir in tomato paste and sauté one more minute, followed by beef broth and brown sugar. Bring to a boil while scraping up any brown bits from the bottom.

3.    Return the brisket to the simmering liquid, cover, and set the Instant Pot to Pressure-Cook High for 1 hour. Allow to naturally depressurize for 20 minutes before using a manual release valve. Toast sourdough bread while waiting to depressurize.

4.    Preheat oven to 450°F. Butter one side of each slice of sourdough bread. Place on a baking sheet with buttered side up and bake for 10 minutes. Remove from oven, flip toast slices, and top four slices with American cheese (two slices each) and four slices with pepper jack (two slices each).

5.    Using two forks, shred the brisket and divide among the American cheese topped toast slices. Complete the sandwiches with pepper jack toast slices and place the sandwiches back in the oven for 5 minutes, then flip each sandwich, and bake for an additional 5 minutes on the other side. Remove sandwiches from the oven and serve.

 

Want to eat corned beef but you are a bit intimidated by the recipes? Stop by our Market’s Kitchen for our ready-to-heat Corned Beef dinners, available hot or cold!