Make this Irish tradition with Kansas nutrition! St. Patrick’s Day is just around the corner, and what better way to celebrate than with a hearty, homemade corned beef dinner? If you’ve ever wondered how to make this flavorful dish yourself, we’ve got the perfect recipe for you. This recipe uses our premium grass-fed beef brisket, sourced straight from our 5th generation, rancher-owned and operated farm. Our beef is tender, flavorful, and raised the right way—grass-fed and finished for the perfect balance of taste and nutrition.
Get 25% off our Briskets through March 17th, 2025 with code "LUCKY25" at checkout.
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Whether you’re a seasoned cook or a beginner in the kitchen, this easy-to-follow recipe will walk you through the process of making delicious, melt-in-your-mouth corned beef. Ready to bring the taste of Ireland to your table? Let’s get started!
What You’ll Need:
For the Brine (to cure the beef):
- 4 cups water
- 1/2 cup kosher salt
- 1/4 cup sugar
- 3 tablespoons pickling spices (you can find these in most grocery stores, or make your own with mustard seeds, coriander seeds, black peppercorns, crushed red pepper flakes, and a couple of bay leaves)
- 4 garlic cloves, smashed
- 1 teaspoon pink curing salt (optional, but helps with the curing process)
- 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
- 1/4 cup apple cider vinegar
For the Corned Beef:
- 3-4 lb grass-fed beef brisket (our Brisket Point or Flat Brisket is perfect for this)
- 1 tablespoon olive oil
Get 25% off our Briskets through March 17th, 2025 with code "LUCKY25" at checkout.
Shop Grass-fed and Finished Beef Briskets here.
For the Cooking:
- 1 large onion, peeled and quartered
- 2-3 carrots, peeled and cut into large chunks
- 2-3 celery stalks, cut into large chunks
- 1 small head of cabbage, cut into wedges (for serving)
Instructions:
Step 1: Prepare the Brine (The Night Before)
Corned beef isn’t something you can throw together in just a few hours—it takes a little planning! To get the best flavor, you’ll need to brine the beef brisket for at least 5-7 days before cooking. Don’t worry, though! It’s simple.
- In a large pot, combine the 4 cups of water, kosher salt, sugar, pickling spices, smashed garlic cloves, pink curing salt (if using), red pepper flakes (if you like a little kick), and apple cider vinegar.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the salt and sugar.
- Once it boils, reduce the heat and let it simmer for about 5 minutes. Remove from heat and allow it to cool completely. This is crucial! You don’t want to add the brisket to hot brine.
- Once the brine is cool, place your brisket in a large, non-reactive container (like a glass or plastic bowl). Pour the brine over the meat, making sure it’s fully submerged. If necessary, use a plate or weight to keep the brisket under the brine.
- Cover the container and refrigerate for 5-7 days, flipping the brisket once a day to make sure it’s curing evenly.
Step 2: Cook the Corned Beef
After the brisket has been brining for about a week, you’re ready to cook it! You’ll be amazed by how tender and flavorful this beef turns out.
- Remove the brisket from the brine and rinse it under cold water to remove excess salt.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the brisket on all sides until it’s nicely browned (about 4-5 minutes per side). This step adds a rich flavor to the beef!
- Once seared, add the onion, carrots, and celery to the pot around the brisket.
- Pour in enough water to cover the brisket by about an inch (around 6-8 cups).
- Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for 3-4 hours, or until the beef is tender and easily pulls apart with a fork. You can also use a slow cooker—simply set it on low and cook for 6-8 hours.
- About 30 minutes before the beef is done, add the cabbage wedges to the pot. Let them cook until they’re tender but still vibrant and fresh.
Step 3: Slice and Serve
Once your corned beef is ready, remove it from the pot and place it on a cutting board. Let it rest for a few minutes before slicing. Slice against the grain for the most tender results.
Serve your corned beef with the cooked vegetables—onion, carrots, celery, and cabbage—and don’t forget a side of warm, crusty bread or potatoes for a complete meal!
Why Choose Grass-Fed Beef for Corned Beef?
Our grass-fed beef is perfect for making corned beef because it’s rich in flavor, tender, and raised with care on our family farm. Grass-fed beef has a unique taste profile that pairs wonderfully with the bold flavors of the brine and the slow cooking process. Plus, it’s better for the environment and packed with nutrients like omega-3s and CLA (conjugated linoleic acid), making it a healthier choice for your family.
Final Tips:
- Make it ahead: Corned beef actually tastes even better the next day! Make it ahead of time, let it cool, and store it in the fridge. Reheat it for a delicious meal the next day.
- Try leftovers: Corned beef is fantastic in sandwiches or chopped up and added to scrambled eggs.
Enjoy this delicious, home-cooked corned beef recipe made with the highest-quality, grass-fed beef from our family farm. It’s the perfect way to celebrate St. Patrick’s Day with your loved ones!
Get 25% off our Briskets through March 17th, 2025 with code "LUCKY25" at checkout.
Shop Grass-fed and Finished Beef Briskets here.
