This classic recipe for Grandma’s Irish Corned Beef has all the spicy flavors and tender deliciousness of this St Patrick’s Day favorite!
What is corned beef?
Corned beef is a beef brisket that has been salt-cured, usually in a brine mixture. You CAN do this yourself, but your friendly neighborhood supermarket almost definitely has an already brined piece for you if you are buying it any time around late February to mid March.
You want to get a piece that is at least 3-4 pounds, because it’s going to shrink when it cooks.
My mama advises getting one pound per person, but I’m pretty sure that is because she knows we love and adore the leftovers. More on that later.
Second, you want a piece that has some fat on it because that gives it flavor, but not too much, and not too much gristle.
Once you have nabbed your perfect piece of corned beef, it’s time to cook it up.
Ingredient notes and substitutions
- Corned Beef Brisket: Corned beef comes in a few different cuts. The point cut has more fat and is juicier, and tends to shred when you cut it. The flat cut is leaner, so it is a bit drier but easier to slice. A full brisket contains both the point and the flat cut. Corned beef can be made with any of these options…we usually go for a full brisket or a flat cut.
- Veggies: While you can absolutely eat these, they are mainly there to add some flavor. You are going to want more carrots (and some colcannon!) on the side.
- Spices: Your corned beef will almost definitely come with a spice packet, and while I always toss that in the pot for good luck, the main spice combo of cloves, allspice, cinnamon and nutmeg is a must.
See the recipe card for full information on ingredients and quantities and nutritional information.
ST. PATRICK’S DAY FEAST PART 1 | TURNING BEEF BRISKET INTO CORNED BEEF | ALL AMERICAN COOKING
Is corned beef a traditional Irish dish?
Corned beef is a traditional Irish American dish and St. Patrick’s Day meal. Slow cooker corned beef and cabbage is so simple to prepare, and a tasty meal any time of year. It comes as a surprise to many when they learn that corned beef is not an authentic Irish national dish.
What is the healthier substitute of brisket?
Brisket is high in fat. Instead of brisket, lean meat like chicken, turkey and fish will be a good option for healthy lifestyle. Chicken is good source of protein and has very less fat. Omega-3-fatty acids are good for healthy heart, which we used to get from fish.
Why is corned beef brisket kosher?
Corned beef brisket was cooked by the Jewish settlers who lived alongside the Irish in the poorer quarters of New York City. The Irish soon adopted this kosher cut of beef to pair with cabbage and potoatoes. The Irish had found their perfect substitute for traditional Irish bacon. A new Irish American tradition was born.
Should brisket be cooked fat side up?
When cooking a brisket in liquid, it’s best to cook it fat side up. Pay attention to the cut of brisket you purchase; a flat cut is leaner and is easier to get a uniform cook, but a point cut tends to have more marbling from fat and will be more tender.