Corned Beef

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This one is perfect for St. Patricks Day!

St. Patrick’s Day is the perfect excuse to make a big pot of corned beef. As it slowly cooks, the kitchen fills with that cozy, nostalgic aroma that makes the whole meal feel special.

Our favorite part of this recipe happens right at the end. Once the corned beef is perfectly tender, we slide it under the broiler for a few minutes to create a golden, caramelized crust. It’s a simple step that adds so much flavor and just a little crispness to every slice, making this St. Patrick’s Day classic even better.

We love pairing this dish with our Sautéed Cabbage and Parley Buttered Potatoes!

Corned Beef

Servings

Equipment

10-quart pot with lid

Ingredients

4-5 lb piece of corned beef (flat cut), with spice packet
mustard for serving

Instructions

Remove the corned beef from the packaging. Keep the spice packet included.
Rinse the corned beef and place it in a large pot. Fill the pot ¾ full of hot water.
Place the pot on the cooktop and sprinkle the spice packet in the water.
Bring the pot to a boil. Once boiling, turn the heat down to a slow boil or simmer.
Cover the pot and let the corned beef cook for 4 hours.
*Alternatively, you can cook the corned beef in a slow cooker for 5 hours on high.
Remove the cooked coned beef from the slow cooker or pot, and let it drain.
*Tip – If you’re looking for a golden caramel color on the top of the corned beef, place the corned beef in a broiler-safe pan and broil it in the oven under a low broiler for 3-4 minutes.
Remove from, slice, and serve.