Growing up in Chicago, St. Patrick’s Day was always a big deal in our house. My mother, with her Polish-American flair, would transform our kitchen into a festive wonderland of green, laughter, and the irresistible aroma of corned beef simmering away. My babcia, who was always game for a celebration, would bring her famous pierogi, but the star of the show was always the irresistible Patrick’s Day corned beef. This dish has become a beloved tradition in my family, and now, I’m thrilled to share it with you. It’s a recipe that combines the best of my Polish roots with a classic American favorite, creating a dish that’s both comforting and full of flavor.
Why You’ll Love This Recipe
This irresistible Patrick’s Day corned beef is a must-try for several reasons. First, it’s incredibly easy to make, perfect for those who want to enjoy a delicious meal without spending hours in the kitchen. The flavors are rich and savory, with a hint of spice that makes it truly unforgettable. Plus, it’s a great dish for gatherings, as it can easily feed a crowd. Whether you’re celebrating St. Patrick’s Day or just looking for a comforting meal, this corned beef is sure to please everyone at the table.
Ingredients
- 4 pounds corned beef brisket, with spice packet
- 2 tablespoons brown sugar
- 1 tablespoon whole grain mustard
- 1 large onion, quartered
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 pound carrots, peeled and cut into large chunks
- 1 pound potatoes, peeled and quartered
- 1 small head of cabbage, cut into wedges
Step-by-Step Instructions
- Preheat your oven to 325°F (165°C).
- Rinse the corned beef under cold water to remove excess salt, then place it in a large Dutch oven.
- Add the spice packet, brown sugar, mustard, onion, garlic, bay leaves, and peppercorns to the pot.
- Cover the beef with water, ensuring it’s fully submerged.
- Bring to a simmer over medium-high heat, then cover and transfer to the preheated oven.
- Bake for 2.5 to 3 hours, or until the beef is tender.
- Add the carrots and potatoes to the pot, cover, and cook for an additional 30 minutes.
- Add the cabbage wedges and cook for another 15 minutes, or until the vegetables are tender.
- Remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain.
- Serve the beef with the vegetables and a ladle of the cooking liquid.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
To ensure your corned beef is tender and flavorful, make sure to simmer it gently. Avoid boiling, as this can make the meat tough. If you’re short on time, using an Instant Pot Duo 7-in-1 can speed up the cooking process while still delivering great results. Also, don’t forget to let the meat rest before slicing to keep it juicy.
COOKING TOOLS
When I make this recipe, my go-to tool is the 4.2 Quart Cast Iron Dutch Oven. It’s perfect for slow-cooking the corned beef to tender perfection. For slicing, I rely on my trusty MOSFiATA 8″ Professional Chef’s Knife, which makes cutting through the beef like slicing through butter.
Variations and Substitutions
If you’re looking to mix things up, try adding some parsnips or turnips to the vegetable mix for added flavor. For a spicier kick, you can include a few red pepper flakes or a dash of hot sauce. If you’re avoiding red meat, this recipe can also be adapted using a turkey breast or chicken thighs, though the cooking time will vary.
Serving Suggestions
This irresistible Patrick’s Day corned beef is best served hot alongside a slice of hearty rye bread or a warm dinner roll. Pair it with a cold pint of Irish stout or a crisp apple cider for a true festive experience. For a complete meal, consider serving it with a side of creamy mashed potatoes or a fresh green salad.
FAQs
Can I make this recipe in advance? Yes, you can prepare the corned beef a day ahead and reheat it gently before serving.
What should I do with leftovers? Leftover corned beef makes for excellent sandwiches or can be chopped and added to a hash for a delicious breakfast option.
How do I store cooked corned beef? Store leftovers in an airtight container in the refrigerator for up to 4 days.
Final Thoughts
There you have it, my irresistible Patrick’s Day corned beef recipe that’s sure to bring joy and flavor to your table. I hope you enjoy making it as much as my family does. Remember, cooking is all about love and laughter, so don’t be afraid to add your own twist and share your results with me!
👉 I hope you loved making this irresistible Patrick’s Day corned beef—it’s like a warm hug on a plate! If you’re in the mood for more comforting meals, check out my recipes for Hearty Beef Stew, Classic Chicken Pot Pie, or Creamy Potato Soup. Join us on our Facebook Page and Facebook Group—and don’t forget to follow on Pinterest for daily inspiration!
· ·
Irresistible Patricks Day Corned: 5 Easy Pizza Recipes in
A savory and tender corned beef recipe perfect for St. Patrick's Day celebrations.
Keep the screen of your device on while you follow the steps.
- Preheat your oven to 325°F (165°C).
- Rinse the corned beef under cold water to remove excess salt, then place it in a large Dutch oven.
- Add the spice packet, brown sugar, mustard, onion, garlic, bay leaves, and peppercorns to the pot.
- Cover the beef with water, ensuring it's fully submerged.
- Bring to a simmer over medium-high heat, then cover and transfer to the preheated oven.
- Bake for 2.5 to 3 hours, or until the beef is tender.
- Add the carrots and potatoes to the pot, cover, and cook for an additional 30 minutes.
- Add the cabbage wedges and cook for another 15 minutes, or until the vegetables are tender.