20 Delicious Corned Beef Brisket Recipes for Every Occasion

Dinner

Craving something hearty and satisfying? Look no further! Our roundup of 20 Delicious Corned Beef Brisket Recipes is here to spice up your meal planning, no matter the occasion. From cozy Sunday dinners to festive holiday feasts, these recipes promise to deliver comfort and flavor in every bite. Dive in and discover your next favorite dish that’ll have everyone asking for seconds!

Classic Corned Beef and Cabbage

Classic Corned Beef and Cabbage

Unveiling the timeless charm of a dish that has warmed countless hearts and homes, Classic Corned Beef and Cabbage stands as a testament to the beauty of simple, hearty ingredients coming together in perfect harmony. This beloved recipe, with its tender meat and subtly sweet vegetables, offers a comforting embrace on any day of the year.

Ingredients

  • 3 to 4 pounds of corned beef brisket with the spice packet
  • A couple of large carrots, peeled and cut into 3-inch pieces
  • A splash of olive oil
  • 1 large head of cabbage, cut into wedges
  • A handful of small red potatoes, halved
  • 4 cups of water
  • A couple of bay leaves

Instructions

  1. Preheat your oven to 300°F (150°C) to ensure a slow and even cooking process, which is key to tender meat.
  2. Rinse the corned beef brisket under cold water to remove any excess brine, then pat it dry with paper towels.
  3. Heat a splash of olive oil in a large Dutch oven over medium heat. Sear the brisket on all sides until it’s nicely browned, about 3-4 minutes per side.
  4. Add the water, the spice packet that came with the brisket, and the bay leaves to the pot. Bring to a simmer, then cover and transfer to the oven.
  5. Cook for about 2.5 hours, then add the carrots and potatoes. Cover and return to the oven for another 30 minutes.
  6. Finally, add the cabbage wedges, tucking them around the meat and vegetables. Cover and cook for an additional 20-30 minutes, or until the cabbage is tender.
  7. Remove the bay leaves before serving. Let the brisket rest for 10 minutes, then slice against the grain for the most tender bites.

Savory and succulent, the corned beef melts in your mouth, while the vegetables offer a delightful contrast with their slight crunch. Serve this classic dish with a dollop of mustard or horseradish on the side for an extra kick, transforming each bite into a memorable experience.

Slow Cooker Corned Beef Brisket

Slow Cooker Corned Beef Brisket

Unveiling the secrets to a perfectly tender and flavorful slow cooker corned beef brisket, this recipe transforms a classic cut into a melt-in-your-mouth masterpiece with minimal effort.

Ingredients

  • a 3 to 4-pound corned beef brisket, with the spice packet that comes with it
  • a couple of cups of water, just enough to cover the brisket in the slow cooker
  • a splash of apple cider vinegar
  • a handful of baby carrots
  • a couple of Yukon gold potatoes, quartered
  • a small cabbage, cut into wedges

Instructions

  1. Place the corned beef brisket in the slow cooker, fat side up. Sprinkle the spice packet over the top.
  2. Pour in enough water to just cover the brisket, then add a splash of apple cider vinegar for tenderness.
  3. Cover and cook on low for 8 hours, or until the meat is fork-tender. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the temperature.
  4. Add the baby carrots, quartered potatoes, and cabbage wedges around the brisket. Cover and cook on high for an additional 30 minutes, or until the vegetables are tender. Tip: Cutting the vegetables into uniform sizes ensures they cook evenly.
  5. Remove the brisket and let it rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is tender and easy to chew.
  6. Serve the sliced brisket with the vegetables and a ladle of the cooking liquid for extra flavor.

Velvety in texture and rich in flavor, this slow cooker corned beef brisket pairs beautifully with a sharp mustard or horseradish sauce for a touch of heat. For a creative twist, shred the leftovers and toss them into a hearty hash the next morning.

Corned Beef Brisket with Guinness Glaze

Corned Beef Brisket with Guinness Glaze

On a brisk evening, nothing satisfies quite like a tender corned beef brisket, its rich flavors deepened by a glossy Guinness glaze that promises a meal both hearty and refined.

Ingredients

  • a 4-pound corned beef brisket, with its spice packet
  • a couple of cups of water
  • a splash of Guinness stout
  • a quarter cup of brown sugar
  • a tablespoon of whole grain mustard
  • a clove of garlic, minced

Instructions

  1. Preheat your oven to 325°F, ensuring it’s perfectly heated for slow cooking the brisket to tenderness.
  2. Place the brisket in a large Dutch oven, fat side up, and sprinkle over the spice packet that came with it. Pour in enough water to just cover the meat, about 2 cups.
  3. Cover the pot with its lid and slide it into the oven. Let it braise for about 3 hours, until the meat is fork-tender. Tip: Resist the urge to peek too often; keeping the lid on ensures moist, even cooking.
  4. While the brisket cooks, whisk together the Guinness, brown sugar, mustard, and garlic in a small bowl to create the glaze.
  5. After the brisket has braised, remove it from the oven and carefully drain off the cooking liquid. Brush the glaze generously over the brisket.
  6. Increase the oven temperature to 375°F and return the brisket, uncovered, to the oven for another 20 minutes, allowing the glaze to caramelize into a sticky, flavorful crust. Tip: Keep an eye on it to prevent burning, as sugars can go from caramelized to charred quickly.
  7. Let the brisket rest for 10 minutes before slicing against the grain for the most tender bites. Tip: Slicing against the grain is crucial for tender corned beef; look for the muscle fibers and cut perpendicular to them.

Now, the brisket boasts a melt-in-your-mouth texture beneath its sweet and tangy glaze, perfect when served atop a heap of buttery mashed potatoes or nestled into a crusty sandwich with a sharp horseradish sauce.

Corned Beef Hash Breakfast Skillet

Corned Beef Hash Breakfast Skillet

Just imagine starting your day with a hearty, savory dish that combines the rich flavors of corned beef with the comforting crispness of potatoes, all brought together in a single skillet. This Corned Beef Hash Breakfast Skillet is a masterpiece of morning cuisine, offering a perfect balance of textures and tastes to awaken your senses.

Ingredients

  • 2 cups of diced potatoes (think Yukon gold for that perfect texture)
  • 1 cup of chopped corned beef (leftovers work wonders here)
  • 1 small onion, diced (for a sweet, aromatic touch)
  • A couple of tablespoons of butter (because everything’s better with butter)
  • A splash of olive oil (to keep things from sticking)
  • 4 large eggs (farm-fresh if you can swing it)
  • A pinch of salt and pepper (to season to perfection)
  • A handful of chopped parsley (for a fresh, colorful garnish)

Instructions

  1. Heat a large skillet over medium heat and add the olive oil and butter, letting the butter melt until it’s just beginning to foam.
  2. Toss in the diced potatoes, spreading them out in an even layer. Let them cook undisturbed for about 5 minutes to get a golden crust, then stir and cook for another 5 minutes. Tip: Resist the urge to stir too often for the crispiest potatoes.
  3. Add the diced onion and chopped corned beef to the skillet, mixing well with the potatoes. Cook for another 5 minutes, until the onions are translucent and the corned beef is heated through.
  4. Make four small wells in the hash and crack an egg into each. Cover the skillet and cook for about 5 minutes, or until the eggs are set to your liking. Tip: For runny yolks, keep an eye on them after 4 minutes.
  5. Season with salt and pepper, sprinkle with chopped parsley, and serve immediately. Tip: A dash of hot sauce can add a nice kick for those who like it spicy.

The skillet presents a delightful contrast between the crispy potatoes and tender corned beef, with the runny egg yolks adding a luxurious sauce. Serve it straight from the skillet for a rustic, family-style breakfast that’s sure to impress.

Reuben Sandwich with Homemade Russian Dressing

Reuben Sandwich with Homemade Russian Dressing

Glistening with melted Swiss cheese and nestled between slices of toasted rye, the Reuben Sandwich is a symphony of savory flavors, elevated by the tangy whisper of homemade Russian dressing. This classic deli favorite, with its perfect balance of corned beef, sauerkraut, and creamy dressing, is a testament to the art of sandwich crafting.

Ingredients

  • 2 slices of rye bread
  • 4 oz of thinly sliced corned beef
  • 1/2 cup of sauerkraut, drained
  • 2 slices of Swiss cheese
  • 2 tbsp of butter, softened
  • For the Russian dressing: a couple of tbsp of mayonnaise, a splash of ketchup, a tsp of horseradish, and a pinch of paprika

Instructions

  1. Preheat a skillet over medium heat (about 350°F) to toast the bread evenly.
  2. While the skillet heats, mix the mayonnaise, ketchup, horseradish, and paprika in a small bowl to create the Russian dressing. Tip: Adjust the horseradish to taste for more or less kick.
  3. Spread the softened butter on one side of each rye bread slice. This ensures a golden, crispy exterior.
  4. Place one slice of bread, buttered side down, in the skillet. Layer with Swiss cheese, corned beef, sauerkraut, and a generous dollop of Russian dressing. Top with the second slice of bread, buttered side up.
  5. Cook for about 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted. Tip: Covering the skillet with a lid can help melt the cheese faster.
  6. Remove from heat and let it sit for a minute before slicing. Tip: Letting it rest ensures the ingredients meld together beautifully.

Delight in the crunch of the toasted rye against the tender corned beef, with the sauerkraut adding a delightful tanginess. Serve with a side of pickles for an extra zing, or enjoy as is for a truly satisfying meal.

Corned Beef Brisket Tacos with Spicy Slaw

Corned Beef Brisket Tacos with Spicy Slaw

Just imagine the perfect blend of tender, savory corned beef brisket nestled in a warm tortilla, topped with a vibrant, spicy slaw that adds a delightful crunch and heat. This dish is a harmonious fusion of flavors and textures, perfect for elevating your taco night to something truly special.

Ingredients

  • 2 lbs corned beef brisket
  • a splash of olive oil
  • a couple of garlic cloves, minced
  • 1 cup beef broth
  • 8 small flour tortillas
  • 2 cups shredded green cabbage
  • 1 carrot, julienned
  • a handful of cilantro, chopped
  • 1 jalapeño, thinly sliced
  • a squeeze of lime juice
  • a drizzle of honey
  • a pinch of salt and pepper

Instructions

  1. Preheat your oven to 325°F. This low and slow cooking method ensures the brisket becomes fork-tender.
  2. Heat a splash of olive oil in a large oven-proof pot over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
  3. Place the corned beef brisket in the pot, fat side up. Pour in the beef broth, cover, and transfer to the oven. Cook for about 3 hours, or until the meat is very tender.
  4. While the brisket cooks, prepare the slaw. In a large bowl, combine the shredded cabbage, julienned carrot, chopped cilantro, and sliced jalapeño. Add a squeeze of lime juice, a drizzle of honey, and a pinch of salt and pepper. Toss well and set aside to let the flavors meld.
  5. Once the brisket is done, remove it from the pot and let it rest for 10 minutes. Then, slice or shred the meat, depending on your preference.
  6. Warm the flour tortillas according to package instructions. Fill each tortilla with a generous amount of brisket and top with the spicy slaw.

Rich in flavor and texture, these tacos offer a satisfying contrast between the succulent brisket and the crisp, tangy slaw. Serve them with an extra lime wedge on the side for a bright finish, or pair with a cold beer to balance the heat.

Corned Beef and Potato Bake

Corned Beef and Potato Bake

Lusciously layered and heartily satisfying, this Corned Beef and Potato Bake marries the robust flavors of corned beef with the comforting embrace of golden potatoes, all under a blanket of melted cheese. Perfect for a cozy family dinner or a stylish potluck offering, it’s a dish that promises to delight with every forkful.

Ingredients

  • 2 cups of diced corned beef
  • 4 large potatoes, thinly sliced
  • 1 cup of shredded cheddar cheese
  • 1/2 cup of heavy cream
  • a splash of olive oil
  • a couple of cloves of garlic, minced
  • 1 tsp of dried thyme
  • salt and pepper to season

Instructions

  1. Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
  2. Layer half of the thinly sliced potatoes at the bottom of the dish, seasoning lightly with salt, pepper, and a sprinkle of dried thyme.
  3. Spread the diced corned beef evenly over the potatoes, followed by the minced garlic.
  4. Top with the remaining potato slices, seasoning again as before, and pour the heavy cream over the top to moisten.
  5. Cover the dish with foil and bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
  6. Remove the foil, sprinkle the shredded cheddar cheese on top, and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden.
  7. Let the bake rest for 5 minutes before serving to allow the layers to set.

Golden and gratin-like on top with a tender, flavorful base, this bake is a textural dream. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Corned Beef Brisket with Honey Mustard Sauce

Corned Beef Brisket with Honey Mustard Sauce

On a day when comfort meets sophistication, our Corned Beef Brisket with Honey Mustard Sauce stands as a testament to the art of slow cooking. This dish marries the robust flavors of perfectly seasoned brisket with the sweet and tangy embrace of homemade honey mustard sauce, creating a symphony of flavors that dance on the palate.

Ingredients

  • a 3-pound corned beef brisket, with its seasoning packet
  • a couple of cups of water, just enough to cover the brisket in the pot
  • a splash of apple cider vinegar
  • a quarter cup of honey
  • a couple of tablespoons of Dijon mustard
  • a tablespoon of whole grain mustard
  • a pinch of salt and freshly ground black pepper

Instructions

  1. Place the corned beef brisket in a large pot, fat side up, and sprinkle over the seasoning packet that came with it.
  2. Add enough water to just cover the brisket, then pour in the apple cider vinegar. This helps tenderize the meat.
  3. Bring the water to a boil over high heat, then reduce to a simmer, cover, and let it cook gently for about 3 hours, or until the meat is fork-tender.
  4. While the brisket cooks, whisk together the honey, Dijon mustard, whole grain mustard, salt, and pepper in a small bowl to make the sauce. Set aside.
  5. Once the brisket is done, remove it from the pot and let it rest for 10 minutes before slicing against the grain for the most tender bites.
  6. Serve the sliced brisket with the honey mustard sauce drizzled over the top or on the side for dipping.

Velvety in texture and rich in flavor, this corned beef brisket is a dish that promises to impress. The honey mustard sauce adds a bright contrast, making each bite a delightful experience. Try serving it over a bed of roasted vegetables or alongside a crisp salad for a complete meal.

Corned Beef Brisket Soup with Vegetables

Corned Beef Brisket Soup with Vegetables

Comforting and hearty, this Corned Beef Brisket Soup with Vegetables is a delightful way to bring warmth to your table, blending tender brisket with a medley of fresh vegetables in a rich, savory broth.

Ingredients

  • 1.5 lbs corned beef brisket, cut into chunks
  • 4 cups beef broth
  • 2 cups water
  • a couple of carrots, sliced
  • a couple of celery stalks, chopped
  • 1 large potato, diced
  • a splash of olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • a pinch of black pepper
  • a bay leaf

Instructions

  1. Heat a splash of olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
  3. Tip: Stir frequently to prevent burning and ensure even cooking.
  4. Add the corned beef brisket chunks to the pot, browning them on all sides for about 5 minutes.
  5. Pour in the beef broth and water, then add the bay leaf and a pinch of black pepper.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours.
  7. Tip: Skim off any foam that rises to the surface for a clearer broth.
  8. Add the sliced carrots, chopped celery, and diced potato to the pot.
  9. Cover and simmer for another 30 minutes, or until the vegetables are tender.
  10. Tip: Check the seasoning and adjust if necessary, but remember the corned beef is already salty.
  11. Remove the bay leaf before serving.

Savory and satisfying, this soup boasts a perfect balance of flavors with the corned beef’s richness complementing the fresh vegetables. Serve it with a slice of crusty bread for dipping, or top with fresh parsley for a pop of color and freshness.

Corned Beef Brisket with Roasted Root Vegetables

Corned Beef Brisket with Roasted Root Vegetables

Yearning for a dish that marries robust flavors with homely comfort? Our corned beef brisket with roasted root vegetables is a symphony of tender, spice-infused meat and caramelized, earthy veggies, perfect for a leisurely weekend feast.

Ingredients

  • a 3-4 pound corned beef brisket, with its spice packet
  • a couple of large carrots, peeled and chopped into 2-inch pieces
  • a couple of parsnips, peeled and chopped into 2-inch pieces
  • a large yellow onion, cut into wedges
  • a few sprigs of fresh thyme
  • a splash of olive oil
  • a cup of beef broth
  • a tablespoon of whole grain mustard

Instructions

  1. Preheat your oven to 325°F. This low and slow temperature ensures the brisket becomes fork-tender.
  2. Rinse the brisket under cold water to remove excess salt, then pat dry with paper towels. Tip: This step is crucial for balancing the dish’s saltiness.
  3. Place the brisket in a large roasting pan, fat side up. Sprinkle the spice packet over the top, then add the beef broth around it.
  4. Cover the pan tightly with aluminum foil and roast for about 3 hours. Tip: The foil keeps the moisture in, making the meat incredibly juicy.
  5. While the brisket cooks, toss the carrots, parsnips, and onion with olive oil and thyme on a baking sheet. After the brisket has been in for 2 hours, add the veggies to the oven.
  6. After 3 hours, remove the foil from the brisket. Spread the whole grain mustard over the top and return to the oven, uncovered, for another 30 minutes to brown.
  7. Let the brisket rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is tender.

Every bite of this dish offers a delightful contrast between the succulent, spiced brisket and the sweet, roasted vegetables. Serve it atop a rustic wooden board for an inviting, family-style presentation that’s as beautiful as it is delicious.

Corned Beef Brisket and Swiss Cheese Sliders

Corned Beef Brisket and Swiss Cheese Sliders

These Corned Beef Brisket and Swiss Cheese Sliders are the perfect blend of savory and sweet, with a touch of tanginess that makes them irresistible. The tender corned beef pairs beautifully with the melted Swiss cheese, all nestled between soft, buttery slider buns.

Ingredients

  • 1.5 lbs of corned beef brisket, thinly sliced
  • 8 slider buns, split
  • 8 slices of Swiss cheese
  • 1/4 cup of mayonnaise
  • 2 tbsp of Dijon mustard
  • 1 tbsp of honey
  • 1/2 stick of unsalted butter, melted
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • a splash of Worcestershire sauce

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and a splash of Worcestershire sauce until smooth. This will be your spread.
  3. Lay out the bottom halves of the slider buns on the prepared baking sheet. Spread a generous amount of the mayo-mustard mixture on each.
  4. Layer the thinly sliced corned beef brisket evenly over the spread, then top each with a slice of Swiss cheese.
  5. Place the top halves of the buns over the cheese. Brush the tops with melted butter and sprinkle lightly with garlic and onion powder for extra flavor.
  6. Bake in the preheated oven for about 10 minutes, or until the cheese is melted and the buns are golden brown.
  7. Remove from the oven and let them sit for a couple of minutes before serving to allow the flavors to meld together.

Biting into these sliders reveals a harmonious mix of textures and flavors—the softness of the buns, the tenderness of the beef, and the gooeyness of the cheese. For a creative twist, serve them with a side of pickles or a small bowl of the remaining mayo-mustard spread for dipping.

Corned Beef Brisket Pizza with Sauerkraut

Corned Beef Brisket Pizza with Sauerkraut

Venturing into the realm of unconventional pizza toppings, this Corned Beef Brisket Pizza with Sauerkraut marries the hearty flavors of a classic Reuben sandwich with the crispy, cheesy delight of a homemade pizza. Perfect for those who dare to explore beyond the traditional, this dish promises a symphony of textures and tastes that will elevate your pizza night to gourmet status.

Ingredients

  • 1 pre-made pizza dough (or your favorite homemade recipe)
  • 1/2 cup of your favorite pizza sauce
  • 2 cups of shredded mozzarella cheese
  • 1 cup of cooked corned beef brisket, thinly sliced
  • 1/2 cup of sauerkraut, drained
  • 1/4 cup of Thousand Island dressing
  • A couple of dashes of caraway seeds
  • A splash of olive oil

Instructions

  1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
  2. Roll out your pizza dough on a lightly floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
  3. Brush the dough lightly with olive oil to prevent it from getting soggy from the toppings.
  4. Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
  5. Sprinkle half of the mozzarella cheese over the sauce, followed by the corned beef brisket and sauerkraut.
  6. Drizzle the Thousand Island dressing over the toppings and sprinkle the remaining cheese on top. Tip: The dressing adds a tangy sweetness that balances the saltiness of the beef and sauerkraut.
  7. Carefully transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Rotate the pizza halfway through baking for even cooking.
  8. Remove from the oven and let it cool for a couple of minutes before slicing. Sprinkle with caraway seeds for an extra flavor boost.

Layers of tangy sauerkraut and savory corned beef atop a crispy, cheesy base make every bite a delightful contrast of flavors and textures. Serve with a side of pickles and a cold beer to complete the Reuben-inspired experience.

Corned Beef Brisket Stew with Barley

Corned Beef Brisket Stew with Barley

Savory and satisfying, this Corned Beef Brisket Stew with Barley is a hearty dish that marries the rich flavors of corned beef with the earthy tones of barley, creating a comforting meal perfect for any season.

Ingredients

  • 2 lbs corned beef brisket, cut into chunks
  • a couple of carrots, sliced
  • a couple of celery stalks, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • a splash of olive oil
  • 6 cups beef broth
  • 1 cup pearl barley
  • a bay leaf
  • a sprinkle of thyme
  • salt and pepper, just enough to season

Instructions

  1. Heat a splash of olive oil in a large pot over medium heat until shimmering.
  2. Add the diced onion, sliced carrots, and chopped celery, sautéing until the onions are translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the corned beef brisket chunks to the pot, browning them on all sides, about 5 minutes total.
  5. Pour in the beef broth, ensuring the brisket is fully submerged, then add the bay leaf and a sprinkle of thyme.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the brisket is tender.
  7. Stir in the pearl barley, cover, and continue to simmer for another 30 minutes, or until the barley is cooked through and the stew has thickened.
  8. Season with salt and pepper to taste, then remove the bay leaf before serving.

Generously ladle this stew into bowls, where the tender brisket and chewy barley create a delightful contrast. The deep, savory broth, enriched with vegetables and herbs, makes each spoonful a comforting embrace. Serve with a side of crusty bread to soak up every last drop.

Corned Beef Brisket with Apple Cider Glaze

Corned Beef Brisket with Apple Cider Glaze

Yearning for a dish that marries the hearty richness of corned beef with the sweet tang of apple cider? This Corned Beef Brisket with Apple Cider Glaze is a showstopper, offering a perfect balance of flavors that will elevate any dinner table.

Ingredients

  • a 3 to 4-pound corned beef brisket
  • a couple of cups of apple cider
  • a splash of apple cider vinegar
  • a quarter cup of brown sugar
  • a tablespoon of Dijon mustard
  • a teaspoon of whole cloves
  • a couple of bay leaves

Instructions

  1. Preheat your oven to 325°F. This low and slow temperature is key for tenderizing the brisket.
  2. Place the corned beef brisket in a large roasting pan, fat side up. The fat layer will baste the meat as it cooks, keeping it moist.
  3. In a bowl, whisk together the apple cider, apple cider vinegar, brown sugar, and Dijon mustard until the sugar dissolves. Pour this mixture over the brisket.
  4. Scatter the whole cloves and bay leaves around the brisket in the pan. These spices will infuse the meat with aromatic flavors.
  5. Cover the pan tightly with aluminum foil. This traps steam, ensuring the brisket doesn’t dry out.
  6. Bake for about 3 hours, or until the brisket is fork-tender. Tip: Check at the 2.5-hour mark to prevent overcooking.
  7. Remove the foil and increase the oven temperature to 400°F. Bake for another 15 minutes to caramelize the glaze.
  8. Let the brisket rest for 10 minutes before slicing. This allows the juices to redistribute, making every slice succulent.

Heirloom-quality and bursting with flavor, this brisket boasts a melt-in-your-mouth texture beneath its glossy, sweet-and-tangy crust. Serve it sliced against the grain on a platter adorned with roasted apples for a visually stunning and deliciously cohesive dish.

Corned Beef Brisket and Cabbage Rolls

Corned Beef Brisket and Cabbage Rolls

On a day when comfort meets sophistication, our Corned Beef Brisket and Cabbage Rolls stand out as a testament to the art of home cooking. This dish, with its tender brisket enveloped in soft cabbage leaves, offers a delightful interplay of textures and flavors that’s both hearty and refined.

Ingredients

  • 1 corned beef brisket (about 3 pounds)
  • A couple of large cabbage leaves
  • 2 cups of beef broth
  • A splash of apple cider vinegar
  • 1 tablespoon of whole grain mustard
  • A pinch of black pepper
  • 1 teaspoon of caraway seeds

Instructions

  1. Preheat your oven to 325°F to ensure a slow and even cook for the brisket.
  2. Rinse the corned beef brisket under cold water to remove any excess brine, then pat it dry with paper towels.
  3. Place the brisket in a large Dutch oven, adding the beef broth and a splash of apple cider vinegar to tenderize the meat.
  4. Spread the whole grain mustard over the top of the brisket, then sprinkle with black pepper and caraway seeds for a hint of spice.
  5. Cover the Dutch oven with its lid and bake for about 3 hours, or until the brisket is fork-tender.
  6. While the brisket cooks, blanch the cabbage leaves in boiling water for about 2 minutes to soften them, then drain and set aside.
  7. Once the brisket is done, let it rest for 10 minutes before slicing it against the grain for the most tender bites.
  8. Lay out the cabbage leaves, place slices of brisket in the center, and roll them up, securing with toothpicks if necessary.
  9. Return the rolls to the Dutch oven, spooning some of the cooking liquid over them, and bake uncovered for another 15 minutes to let the flavors meld.

Best enjoyed warm, these Corned Beef Brisket and Cabbage Rolls boast a melt-in-your-mouth texture with a savory depth that’s beautifully balanced by the slight crunch of the cabbage. Serve them atop a bed of mashed potatoes for an extra comforting meal.

Corned Beef Brisket with Creamy Horseradish Sauce

Corned Beef Brisket with Creamy Horseradish Sauce

Corned beef brisket, a timeless classic, transforms into a show-stopping centerpiece when paired with a velvety horseradish sauce, offering a perfect balance of rich, savory flavors and a subtle, spicy kick.

Ingredients

  • 3 to 4 pounds of corned beef brisket, with the spice packet that comes with it
  • 4 cups of water
  • 2 cups of beef broth
  • a couple of garlic cloves, minced
  • a splash of apple cider vinegar
  • 1 cup of heavy cream
  • 2 tablespoons of prepared horseradish
  • a pinch of salt and freshly ground black pepper

Instructions

  1. Preheat your oven to 300°F (150°C) to ensure a slow and even cooking process.
  2. Place the corned beef brisket in a large Dutch oven, fat side up, and sprinkle over the spice packet that came with it.
  3. Add the water, beef broth, minced garlic, and apple cider vinegar around the brisket, ensuring the liquid comes about halfway up the sides of the meat.
  4. Cover the Dutch oven with its lid and braise in the preheated oven for about 3 hours, or until the brisket is fork-tender.
  5. While the brisket cooks, whip the heavy cream to soft peaks in a medium bowl, then gently fold in the horseradish and season with a pinch of salt and pepper for the sauce.
  6. Once the brisket is done, let it rest for 10 minutes before slicing against the grain for the most tender bites.
  7. Serve the sliced brisket with a generous dollop of the creamy horseradish sauce on top.

With its melt-in-your-mouth texture and the bold contrast of the creamy horseradish sauce, this dish is a celebration of flavors. Try serving it over a bed of roasted root vegetables for a hearty, complete meal that’s sure to impress.

Corned Beef Brisket and Egg Breakfast Muffins

Corned Beef Brisket and Egg Breakfast Muffins

Hearty and effortlessly chic, these Corned Beef Brisket and Egg Breakfast Muffins marry the robust flavors of tender corned beef with the delicate simplicity of eggs, all nestled in a convenient muffin form. Perfect for those mornings when you crave something substantial yet refined, this dish is a testament to the beauty of combining simple ingredients with a touch of culinary finesse.

Ingredients

  • 1 cup of finely chopped corned beef brisket
  • 6 large eggs
  • A splash of whole milk
  • A couple of tablespoons of unsalted butter, melted
  • 1/2 cup of shredded sharp cheddar cheese
  • A pinch of salt and freshly ground black pepper
  • A handful of chopped chives for garnish

Instructions

  1. Preheat your oven to 375°F (190°C) and generously grease a muffin tin with the melted butter, ensuring each cup is well-coated to prevent sticking.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until the mixture is uniform and slightly frothy, which introduces air for fluffier muffins.
  3. Evenly distribute the chopped corned beef among the muffin cups, then carefully pour the egg mixture over the beef, filling each cup about three-quarters full to allow room for rising.
  4. Sprinkle the shredded cheddar cheese on top of each muffin, adding a rich, melty layer that will brown beautifully in the oven.
  5. Bake for 20-25 minutes, or until the eggs are set and the tops are golden. A toothpick inserted into the center should come out clean.
  6. Let the muffins cool in the tin for 5 minutes before gently loosening them with a knife. This resting period makes them easier to remove without falling apart.
  7. Garnish with chopped chives for a fresh, oniony contrast that brightens the dish.

The muffins emerge with a delightful contrast of textures: the creamy, fluffy eggs against the hearty, savory bites of corned beef, all encased in a lightly crisped exterior. Serve them warm alongside a crisp green salad or atop a toasted English muffin for an extra layer of texture and flavor.

Corned Beef Brisket with Maple Mustard Glaze

Corned Beef Brisket with Maple Mustard Glaze

On a brisk evening, nothing comforts the soul quite like the rich, savory embrace of a perfectly prepared corned beef brisket, elevated with a sweet and tangy maple mustard glaze. This dish, a harmonious blend of hearty and refined, promises to transform your dinner table into a gourmet experience.

Ingredients

  • a 3 to 4-pound corned beef brisket, with its seasoning packet
  • a couple of cups of water
  • a splash of apple cider vinegar
  • a half cup of pure maple syrup
  • a quarter cup of Dijon mustard
  • a tablespoon of whole grain mustard
  • a pinch of ground cloves

Instructions

  1. Preheat your oven to 325°F and place the brisket, fat side up, in a large roasting pan.
  2. Sprinkle the seasoning packet over the brisket, then add water and apple cider vinegar to the pan until the liquid comes about halfway up the sides of the meat.
  3. Cover the pan tightly with aluminum foil and bake for about 3 hours, or until the meat is fork-tender. Tip: Checking at the 2.5-hour mark can prevent overcooking.
  4. While the brisket cooks, whisk together maple syrup, Dijon mustard, whole grain mustard, and ground cloves in a small bowl to create the glaze.
  5. Once the brisket is tender, remove it from the oven and increase the temperature to 400°F.
  6. Brush the brisket generously with the glaze, then return it to the oven, uncovered, for 10-15 minutes until the glaze is bubbly and slightly caramelized. Tip: Keep an eye on it to avoid burning.
  7. Let the brisket rest for 10 minutes before slicing against the grain for the most tender bites. Tip: Slicing against the grain is key for tenderness.

Succulent and richly flavored, this corned beef brisket boasts a melt-in-your-mouth texture, with the maple mustard glaze adding a delightful contrast of sweetness and spice. Serve it atop a heap of creamy mashed potatoes or alongside roasted root vegetables for a meal that’s as visually stunning as it is delicious.

Corned Beef Brisket and Kale Salad

Corned Beef Brisket and Kale Salad

Perfectly balancing richness and freshness, this Corned Beef Brisket and Kale Salad transforms a hearty classic into a vibrant, satisfying meal. The tender brisket, seasoned with a blend of spices, pairs beautifully with the crisp, earthy kale, creating a dish that’s as nourishing as it is delicious.

Ingredients

  • a 3-pound corned beef brisket, with its spice packet
  • a couple of cups of water
  • a splash of apple cider vinegar
  • a bunch of kale, stems removed and leaves chopped
  • a drizzle of olive oil
  • a squeeze of lemon juice
  • a pinch of salt and freshly ground black pepper

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Place the corned beef brisket in a large Dutch oven, fat side up. Sprinkle the spice packet over the brisket.
  3. Add enough water to the pot to just cover the brisket, along with a splash of apple cider vinegar. Cover with a lid.
  4. Braise in the oven for about 3 hours, or until the brisket is fork-tender. Tip: Check the water level halfway through to ensure it doesn’t dry out.
  5. While the brisket cooks, toss the chopped kale with a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. Massage the kale with your hands to soften it slightly. Tip: This step helps reduce the kale’s bitterness.
  6. Once the brisket is done, let it rest for 10 minutes before slicing against the grain into thin strips. Tip: Slicing against the grain ensures each piece is tender.
  7. Arrange the massaged kale on a platter, top with the sliced brisket, and drizzle with a bit of the cooking liquid for extra flavor.

Offering a delightful contrast of textures, the silky brisket melts in your mouth against the kale’s slight crunch. Serve this salad warm for a cozy dinner or chilled for a refreshing lunch, perhaps with a side of crusty bread to soak up the juices.

Corned Beef Brisket with Caramelized Onions

Corned Beef Brisket with Caramelized Onions

Lusciously tender and richly flavored, this corned beef brisket with caramelized onions is a dish that promises to elevate your comfort food game. Perfect for a cozy weekend dinner, it combines the hearty depth of slow-cooked beef with the sweet, mellow notes of onions transformed by patience and heat.

Ingredients

  • A 3 to 4-pound corned beef brisket, with its seasoning packet
  • A couple of large yellow onions, thinly sliced
  • A splash of olive oil
  • A cup of beef broth
  • A tablespoon of brown sugar
  • A splash of apple cider vinegar

Instructions

  1. Preheat your oven to 325°F and position a rack in the middle.
  2. Heat a splash of olive oil in a large oven-safe pot over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they start to soften, about 5 minutes.
  3. Sprinkle the brown sugar over the onions and continue to cook, stirring now and then, until the onions are deeply caramelized, about 20 minutes. Tip: Lower the heat if they start to burn.
  4. Remove the onions from the pot and set aside. Place the corned beef brisket in the pot, fat side up, and sprinkle over the seasoning packet that came with it.
  5. Pour in the beef broth and apple cider vinegar, then bring to a simmer. Cover the pot with a lid and transfer to the oven.
  6. Braise the brisket for about 3 hours, or until it’s fork-tender. Tip: Check occasionally to ensure there’s enough liquid; add a bit more broth if needed.
  7. Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is tender.
  8. Serve the sliced brisket topped with the caramelized onions.

Amazingly succulent, the brisket falls apart at the touch of a fork, while the caramelized onions add a sweet contrast that balances the savory meat beautifully. Consider serving it over a bed of creamy mashed potatoes or alongside roasted root vegetables for a complete meal.

Conclusion

We hope this roundup of 20 delicious corned beef brisket recipes inspires your next meal, whether it’s a cozy family dinner or a festive gathering. Each recipe offers a unique twist on this classic dish, ensuring there’s something for every occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access later. Happy cooking!

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