The Ultimate (should be ONLY) Corned Beef Recipe

This truly is the ultimate corned beef recipe!  As an Irish woman and a former Irish dancer I have cooked and eaten a LOT of corned beef!  I used to be an avid crock pot using corned beef maker, but NOT anymore!  It wasn’t until I was recently making a brisket (yes, I eat corned beef more days of the year than just St. Patrick’s Day) and forgot to get it in the crock pot early enough and HAD to resort to stovetop cooking that I discovered this.  My corned beef recipe is actually even BETTER when cooked on the stovetop!  It is so much more tender and flavorful than when cooked in a crock pot.  That is why I have now dubbed this recipe as the ULTIMATE corned beef recipe!  I truly believe that this should be the ONLY way corned beef should be cooked!

To start this ultimate, stovetop corned beef recipe you must first compile the necessary ingredients:

1. Corned beef brisket PRO TIPS FOR PICKING A BRISKET: You want to choose a proportional brisket.  Meaning, you want an even layer of fat across the top of the brisket for added flavor and you want the brisket to be uniform in width.  This will allow the brisket to cook more evenly.
2. Seasoning Packet (this comes with the brisket)
3. A “Tall Boy” or 16oz beer. I would just use something cheap.  No need to use Guinness or any other pricier beer.
4. Spicy Brown Mustard (I use Gulden’s). This is for added flavor.
5. Pickle Juice (dill). This helps with tenderizing the meat.
6. Bay Leaf (this can be optional too since there are bay leaves in the spice packet but I would suggest using it for added flavor)
7. Irish whiskey. This is optional as well.  This will also help with the tenderness of the brisket.  However, if you are sensitive to the flavor of whiskey you may want to omit this.

From here you will simply combine all the ingredients in a large pot according to the recipe and cook for 50 minutes per pound of corned beef.  When finished, simply remove from pot, discard the remaining liquid in pot, cut into slices of your preferred thickness and SERVE!

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Ultimate Corned Beef Recipe

This is the ONLY way corned beef should be done! Taking after a true Irishman, this drunkin' corned beef recipe will blow your mind! It is so tender and flavorful that you will be ditching that old crock pot recipe forever!

5 from 9 votes

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Prep Time 3 minutes mins

Cook Time 1 hour hr 40 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr 48 minutes mins

Course Main Course

Cuisine Irish

Servings 8 people

Calories 225 kcal

Equipment

• Large pot/ Dutch Oven with lid

Ingredients

  

• 1 2lb Corned Beef Brisket
• 1 Seasoning Packet (comes with brisket)
• 1 16oz Beer cheapest brand is fine
• 1/4 C Spicy Brown Mustard **Gulden's
• 1/4 C Pickle Juice
• 1 Bay Leaf
• 1 oz Irish Whiskey (optional)
• 16 oz Water (or enough water to cover the brisket)

Instructions

 

• Place brisket (fat side up) in large pot or dutch oven.
• Add remaining ingredients to pot.
• Whisk slightly to mix.
• Bring pot to boil.
• Once boiling, cover and reduce to simmer.
• Simmer for 45-50 minutes per pound.
• Remove brisket from pot and let rest for 5 minutes.
• Remove top layer of fat if desired.
• Slice across the grain.
• Enjoy!

Keyword corned beef, corned beef recipe, stovetop corned beef

Serving Suggestions for your Ultimate Corned Beef Dinner:

It is traditional to boil the carrots, potatoes and cabbage in the pot with the corned beef.  However, I prefer my meals have a depth of flavor and not all taste the same!  I suggest, if you have the time, to cook each element separately in whatever style you desire.  Boiled everything is BORING!  Mix it up! Try broil, baking, frying, or sautéing!

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MY Ultimate corned beef dinner would include:

1. Cabbage: chopped in even pieces and sautéed with a little butter and olive oil. Seasoned with fresh ground pepper, sea salt and caraway seeds.  (Low Carb Dinner Hack! **Caraway seeds are the seeds that give rye bread its flavor.  Adding them to the cabbage can trick your brain into thinking it is having rye bread.)
2. Roasted Carrots: Trim and peel your carrots. Cut diagonally into 1.5” uniform pieces.  Toss with olive oil, salt, pepper, thyme and minced garlic.  Roast in oven at 400F for 20 minutes or until tender.
3. Roasted Red potatoes: Cut red potatoes into wedges. Toss with olive oil, salt, pepper, rosemary, thyme, and minced garlic (**optional- a pinch of cayenne pepper).  Roast in oven at 400F for 30 minutes. **Alternative cooking method: try air frying your potatoes for 20-25 minutes!

I hope that you enjoy this recipe as much as my family does!  

Erin Go Braugh!

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