18 Savory Corned Beef Recipes Stove Top Delights

Dive into the heartwarming world of comfort food with our roundup of 18 Savory Corned Beef Recipes Stove Top Delights! Perfect for those cozy nights in or when you’re craving something hearty and delicious without the fuss. Whether you’re a seasoned chef or just starting out, these easy-to-follow recipes promise to bring joy to your kitchen and smiles around your table. Let’s get cooking!

Classic Stove Top Corned Beef and Cabbage

Ever find yourself craving something hearty and traditional that doesn’t require a fancy kitchen setup? This classic stove top corned beef and cabbage is your go-to for a comforting meal that feels like home.

Ingredients

• 3 lbs corned beef brisket with spice packet (look for one with good marbling)
• 1 large head cabbage, cut into wedges (keep the core intact to hold wedges together)
• 4 medium carrots, peeled and cut into 3-inch pieces (or baby carrots for less prep)
• 4 medium potatoes, peeled and quartered (Yukon Golds are great for their buttery texture)
• 1 onion, peeled and quartered (yellow or white for sweetness)
• 4 cups water (enough to cover the brisket)
• 2 tbsp apple cider vinegar (helps tenderize the meat)

Instructions

1. Place the corned beef brisket in a large pot, fat side up. Sprinkle the spice packet over the brisket.
2. Add the water and apple cider vinegar to the pot. The liquid should just cover the brisket. If not, add a bit more water.
3. Bring the pot to a boil over high heat, then reduce to a simmer. Cover and cook for 2.5 hours. Skim off any foam that rises to the top.
4. After 2.5 hours, add the potatoes, carrots, and onion to the pot. Cover and simmer for 15 minutes.
5. Add the cabbage wedges to the pot. Cover and simmer for another 15-20 minutes, until the vegetables are tender.
6. Remove the brisket and let it rest for 10 minutes before slicing against the grain. Serve with the vegetables and some of the cooking liquid.

One bite of this tender corned beef with its slightly sweet and salty flavor, paired with the soft, buttery vegetables, and you’ll be in comfort food heaven. Try serving it with a dollop of mustard or horseradish for an extra kick.

Spicy Stove Top Corned Beef Hash

Craving something hearty with a kick? This spicy stove top corned beef hash is your go-to for a flavorful breakfast or brunch that’s sure to wake up your taste buds.

Ingredients

• 2 cups cooked corned beef, diced (leftovers work great)
• 3 cups potatoes, peeled and diced into 1/2-inch cubes (Yukon Golds are ideal for their buttery texture)
• 1/2 cup onion, finely chopped (yellow or white for sweetness)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp smoked paprika (adds depth)
• 1/2 tsp cayenne pepper (adjust to taste for heat)
• Salt and black pepper to taste (start with 1/2 tsp salt)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add potatoes and onions to the skillet. Cook, stirring occasionally, until potatoes are golden and onions are translucent, about 10 minutes. Tip: Covering the skillet for the first 5 minutes helps potatoes cook faster.
3. Stir in the diced corned beef, smoked paprika, and cayenne pepper. Cook for another 5 minutes, stirring frequently, until everything is well combined and heated through. Tip: Press down lightly with a spatula to crisp the hash.
4. Season with salt and black pepper. Taste and adjust seasoning if necessary.
5. Remove from heat and sprinkle with fresh parsley before serving. Tip: For extra crispiness, let the hash sit undisturbed for a couple of minutes before serving.

Just imagine the crispy edges of the potatoes against the tender, spicy corned beef. Serve it topped with a fried egg for a breakfast that’s out of this world, or alongside a slice of toasted sourdough for crunch.

Stove Top Corned Beef with Root Vegetables

Feeling like a hearty meal that’s both comforting and easy to whip up? This stove top corned beef with root vegetables is your go-to. It’s packed with flavor, and the veggies add a sweet, earthy balance that’s just irresistible.

Ingredients

• 3 lbs corned beef brisket (with spice packet included)
• 4 cups water (enough to cover the brisket)
• 1 lb carrots, peeled and cut into 2-inch pieces (thicker cuts hold up better)
• 1 lb parsnips, peeled and cut into 2-inch pieces (similar size to carrots for even cooking)
• 1 lb small red potatoes, halved (no need to peel, skins add texture)
• 1 medium onion, quartered (yellow or white for sweetness)
• 2 tbsp apple cider vinegar (helps tenderize the beef)
• 1 tbsp whole grain mustard (adds a tangy depth, adjust to taste)

Instructions

1. Place the corned beef brisket in a large pot, fat side up. Sprinkle the spice packet over the brisket.
2. Add the water and apple cider vinegar to the pot, ensuring the brisket is fully submerged. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 2 hours. Tip: Keep the lid slightly ajar to prevent boiling over.
4. After 2 hours, add the carrots, parsnips, potatoes, and onion to the pot. Cover and simmer for another 30 minutes. Tip: Arrange the veggies around the brisket for even cooking.
5. Remove the brisket and let it rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures tenderness.
6. Serve the sliced corned beef with the vegetables and a dollop of whole grain mustard on the side.

Mmm, the corned beef is melt-in-your-mouth tender, with the root vegetables soaking up all those savory juices. Try serving it over a slice of rustic bread to catch every last bit of flavor.

Stove Top Corned Beef and Potato Stew

Mmm, there’s nothing quite like a hearty stew to make your kitchen smell amazing. This Stove Top Corned Beef and Potato Stew is your ticket to a comforting meal that’s both easy to make and packed with flavor.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb corned beef, cut into chunks
• 3 large potatoes, diced (about 4 cups)
• 1 large onion, chopped
• 2 carrots, sliced
• 4 cups beef broth (low sodium preferred)
• 1 tsp thyme (dried or fresh)
• 1 bay leaf
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add corned beef chunks. Brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Throw in the chopped onion and sliced carrots. Cook until the onion is translucent, about 3 minutes.
4. Stir in the diced potatoes, thyme, and bay leaf. Pour in the beef broth. Tip: The broth should just cover the ingredients; add water if needed.
5. Bring the stew to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until potatoes are tender. Tip: Stir occasionally to prevent sticking.
6. Season with salt and pepper to taste. Remove the bay leaf before serving.

Outstanding in its simplicity, this stew delivers tender corned beef and soft potatoes in a rich, savory broth. Serve it with a slice of crusty bread to soak up all the deliciousness.

Stove Top Corned Beef with Mustard Glaze

Looking for a hearty, flavorful dish that’s surprisingly simple to whip up? You’ve got to try this stove top corned beef with a tangy mustard glaze—it’s a game-changer for weeknight dinners.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 1/4 cup yellow mustard (or Dijon for extra tang)
• 2 tbsp brown sugar (packed, adjust to sweetness preference)
• 1 tbsp apple cider vinegar (or white vinegar)
• 1/2 cup water (for simmering)

Instructions

1. Rinse the corned beef brisket under cold water to remove excess brine. Pat dry with paper towels.
2. Place the brisket in a large pot, fat side up. Sprinkle the spice packet over the brisket.
3. Add 1/2 cup water to the pot. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 2.5 hours, or until the meat is fork-tender.
4. While the brisket cooks, mix 1/4 cup mustard, 2 tbsp brown sugar, and 1 tbsp vinegar in a small bowl to make the glaze.
5. Preheat your oven’s broiler on high. Transfer the cooked brisket to a foil-lined baking sheet, fat side up.
6. Spread the mustard glaze evenly over the top of the brisket. Broil for 3-5 minutes, or until the glaze is bubbly and slightly caramelized.
7. Let the brisket rest for 10 minutes before slicing against the grain for tender pieces.

You’ll love the contrast between the crispy, sweet glaze and the tender, savory beef. Serve it sliced over a pile of creamy mashed potatoes or tucked into a crusty sandwich roll for an unforgettable meal.

Stove Top Corned Beef and Sauerkraut

Ever find yourself craving something hearty and comforting with minimal fuss? This stove top corned beef and sauerkraut is your answer, combining savory meat with tangy sauerkraut for a dish that’s both satisfying and simple to whip up.

Ingredients

• 3 lbs corned beef brisket (with spice packet included)
• 1 lb sauerkraut, drained (or keep the juice for extra tang)
• 1 cup water (enough to cover the brisket halfway)
• 1 tbsp brown sugar (balances the sauerkraut’s acidity)
• 1 tsp caraway seeds (optional, for an earthy note)

Instructions

1. Place the corned beef brisket in a large pot, fat side up. Sprinkle the spice packet over the brisket.
2. Add the water to the pot, ensuring it covers the brisket halfway. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low. Cover and simmer for 2.5 hours, or until the meat is fork-tender. Tip: Check the water level occasionally to prevent drying out.
4. Remove the brisket from the pot and set aside. Keep the cooking liquid in the pot.
5. Add the sauerkraut, brown sugar, and caraway seeds to the pot. Stir to combine with the cooking liquid.
6. Return the brisket to the pot, placing it on top of the sauerkraut. Cover and simmer for another 30 minutes. Tip: This allows the flavors to meld together beautifully.
7. Remove from heat. Let the brisket rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures tender pieces.

Zesty and rich, this dish pairs the melt-in-your-mouth corned beef with the sharpness of sauerkraut for a perfect balance. Serve it over mashed potatoes or with a side of rye bread to soak up the flavorful juices.

Stove Top Corned Beef with Guinness Reduction

Alright, let’s dive into making something hearty and flavorful that’ll have your kitchen smelling amazing. This Stove Top Corned Beef with Guinness Reduction is perfect for those cozy nights when you want something satisfying without too much fuss.

Ingredients

• 3 lbs corned beef brisket (with spice packet included)
• 1 bottle (12 oz) Guinness stout (or any dark beer you prefer)
• 1 cup water
• 2 tbsp brown sugar (pack it lightly for measurement)
• 1 tbsp whole grain mustard (Dijon works too, for a smoother taste)
• 1 tsp black peppercorns (crush them slightly to release more flavor)

Instructions

1. Place the corned beef brisket in a large pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour the Guinness and water into the pot, ensuring the liquid comes about halfway up the brisket. Add more water if needed.
3. Stir in the brown sugar, whole grain mustard, and black peppercorns around the brisket.
4. Bring the liquid to a boil over high heat, then reduce to a simmer. Cover the pot and let it cook for 2.5 hours, turning the brisket every 30 minutes for even cooking.
5. After 2.5 hours, remove the lid and increase the heat to medium-high. Let the liquid reduce for about 15 minutes, until it thickens slightly into a glossy sauce. Baste the brisket occasionally during this time.
6. Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain.

Zesty and rich, this corned beef comes out incredibly tender with a deep, malty flavor from the Guinness reduction. Serve it sliced over a pile of creamy mashed potatoes or tucked into a crusty sandwich with a bit of the reduction drizzled on top for an extra punch of flavor.

Stove Top Corned Beef and Caramelized Onions

Feeling like you need a hearty, flavorful dish that’s both comforting and a bit fancy? This stove top corned beef with caramelized onions is your answer. It’s simple, savory, and sure to impress.

Ingredients

• 2 lbs corned beef brisket (look for one with a spice packet)
• 1 large onion, thinly sliced (yellow or white works best)
• 2 tbsp butter (or any neutral oil)
• 1 tbsp brown sugar (adjust to taste)
• 1/2 cup water
• 1 tbsp apple cider vinegar (for a slight tang)

Instructions

1. Place the corned beef brisket in a large pot, fat side up. Add the spice packet that came with it and cover with water by about an inch.
2. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 2.5 hours, or until the meat is tender.
3. While the beef cooks, melt butter in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 10 minutes until they start to soften.
4. Sprinkle the brown sugar over the onions and continue to cook, stirring frequently, for another 15-20 minutes until deeply caramelized. Tip: Lower the heat if they’re browning too quickly.
5. Once the beef is done, remove it from the pot and let it rest for 10 minutes. Slice against the grain for the most tender bites.
6. In the same skillet with the onions, add the water and apple cider vinegar. Scrape up any browned bits and simmer for 2 minutes to create a quick sauce.
7. Serve the sliced corned beef topped with the caramelized onions and sauce. Tip: Pair with roasted potatoes or crusty bread to soak up the delicious juices.

Zesty and rich, this dish balances the saltiness of the corned beef with the sweet depth of caramelized onions. Try it on a sandwich for a next-day lunch that’s even better.

Stove Top Corned Beef with Honey Mustard Sauce

Wondering what to make for dinner that’s both hearty and easy? This stove top corned beef with honey mustard sauce is your answer. It’s a simple, flavorful dish that feels like a hug in a bowl.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 4 cups water (enough to cover the brisket)
• 1/4 cup honey (for a sweeter sauce, add more)
• 2 tbsp Dijon mustard (or yellow mustard for a milder taste)
• 1 tbsp apple cider vinegar (balances the sweetness)
• 1 tsp garlic powder (adds depth)

Instructions

1. Place the corned beef brisket in a large pot, fat side up. Sprinkle the spice packet over the brisket.
2. Pour water into the pot until the brisket is just covered. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low. Cover and simmer for 2.5 hours, or until the beef is tender. Tip: Check the water level occasionally to ensure the brisket remains covered.
4. While the beef cooks, whisk together honey, Dijon mustard, apple cider vinegar, and garlic powder in a small bowl. Set aside. Tip: Let the sauce sit to allow the flavors to meld.
5. After the beef is tender, remove it from the pot and let it rest for 10 minutes. Slice against the grain for tender pieces.
6. Serve the sliced corned beef with the honey mustard sauce on the side or drizzled on top. Tip: For extra flavor, lightly toast the slices in a pan before serving.

Corned beef turns out juicy and flavorful, with the honey mustard sauce adding a sweet and tangy kick. Try serving it over a bed of roasted vegetables for a complete meal.

Stove Top Corned Beef and Kale Stir Fry

Now, who doesn’t love a quick, hearty meal that’s packed with flavor and comes together in no time? This Stove Top Corned Beef and Kale Stir Fry is your ticket to a delicious dinner that’s both satisfying and simple to whip up.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced corned beef (pre-cooked, from the deli section)
• 2 cups chopped kale (stems removed for tenderness)
• 1/2 cup diced onions (yellow or white for sweetness)
• 2 cloves garlic, minced (adjust to taste)
• 1/4 cup beef broth (for deglazing and adding moisture)
• 1 tbsp soy sauce (low sodium preferred)
• 1/2 tsp black pepper (freshly ground for best flavor)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced onions to the skillet. Cook, stirring occasionally, until translucent, about 3 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
4. Add diced corned beef to the skillet. Cook, stirring occasionally, until lightly browned, about 2 minutes.
5. Pour in beef broth and soy sauce, scraping any browned bits from the bottom of the skillet for extra flavor.
6. Add chopped kale to the skillet. Stir well to combine with the corned beef and onions.
7. Cover the skillet and reduce heat to medium. Let the kale wilt for about 3 minutes, stirring once halfway through.
8. Remove the lid, sprinkle with black pepper, and stir everything together. Cook for an additional 1 minute to blend the flavors.

Ready to serve? This stir fry boasts a perfect mix of tender corned beef and slightly crisp kale, all coated in a savory, umami-rich sauce. Try it over a bed of steamed rice or alongside a slice of crusty bread to soak up every last drop of deliciousness.

Stove Top Corned Beef with Apple Cider Glaze

This Stove Top Corned Beef with Apple Cider Glaze is a game-changer for your weeknight dinners. It’s hearty, flavorful, and comes together with minimal fuss.

Ingredients

• 3 lbs corned beef brisket (with spice packet)
• 1 cup apple cider (fresh or bottled)
• 1/4 cup brown sugar (packed)
• 2 tbsp Dijon mustard (or whole grain for texture)
• 1 tbsp apple cider vinegar (adjust to taste)
• 1 tsp ground cloves (for a warm spice note)

Instructions

1. Rinse the corned beef brisket under cold water to remove excess salt. Pat dry with paper towels.
2. Place the brisket in a large pot and cover with water by 1 inch. Add the spice packet that came with the brisket.
3. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 2.5 hours, or until the meat is tender when pierced with a fork.
4. While the beef cooks, whisk together apple cider, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves in a small saucepan over medium heat. Simmer for 10 minutes until slightly thickened. Tip: Stir occasionally to prevent burning.
5. Preheat your broiler to high. Transfer the cooked brisket to a broiler-safe pan. Brush generously with the apple cider glaze.
6. Broil for 3-5 minutes, or until the glaze is bubbly and caramelized. Tip: Watch closely to avoid burning.
7. Let the brisket rest for 10 minutes before slicing against the grain. Tip: This ensures tender slices.

Kick back and enjoy the sweet and tangy flavors of this corned beef, perfectly balanced with the apple cider glaze. Serve it sliced over a bed of roasted veggies or alongside creamy mashed potatoes for a comforting meal.

Stove Top Corned Beef and Sweet Potato Hash

Now, if you’re looking for a hearty dish that’s both comforting and a bit unexpected, this Stove Top Corned Beef and Sweet Potato Hash is your go-to. It’s a perfect blend of savory and sweet, with a texture that’s just right for a lazy weekend brunch or a quick weeknight dinner.

Ingredients

• 2 cups cooked corned beef, diced (leftovers work great)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 large onion, diced (yellow or white for sweetness)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh parsley, chopped (for garnish, optional)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced sweet potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get a nice sear.
3. Stir the sweet potatoes, then add the diced onion. Cook for another 5 minutes, stirring occasionally, until the onions are translucent.
4. Push the sweet potatoes and onions to one side of the skillet. Add the diced corned beef to the other side, letting it crisp up for about 3 minutes.
5. Mix everything together in the skillet. Season with salt and pepper, then cook for another 2 minutes to let the flavors meld.
6. Remove from heat and garnish with fresh parsley before serving.

Just imagine the crispy edges of the corned beef against the soft sweetness of the potatoes. Serve it up with a fried egg on top for an extra layer of richness, or alongside a simple green salad to balance the meal.

Stove Top Corned Beef with Brown Sugar Glaze

Hey, you know those days when you crave something hearty but don’t want to fuss too much? This Stove Top Corned Beef with Brown Sugar Glaze is your answer—simple, sweet, and savory all at once.

Ingredients

• 3 lbs corned beef brisket (with spice packet included)
• 1/2 cup brown sugar, packed (dark for deeper flavor)
• 1/4 cup water (to help dissolve the sugar)
• 2 tbsp Dijon mustard (or whole grain for texture)
• 1 tbsp apple cider vinegar (balances the sweetness)

Instructions

1. Rinse the corned beef under cold water to remove excess salt. Pat dry with paper towels.
2. Place the corned beef in a large pot, cover with water, and add the spice packet. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 2.5 hours or until the meat is fork-tender. Tip: Skim off any foam that forms on top for a clearer broth.
4. Preheat your oven to 350°F (175°C). Mix brown sugar, water, Dijon mustard, and apple cider vinegar in a small bowl until smooth.
5. Remove the corned beef from the pot, place on a foil-lined baking sheet, and brush generously with the glaze. Tip: Reserve some glaze for serving.
6. Bake for 15 minutes, then brush again with glaze and bake for another 15 minutes until caramelized. Tip: Keep an eye on it to prevent burning.
7. Let rest for 10 minutes before slicing against the grain for tender pieces.

Look at that glaze! It’s sticky, sweet, and with just the right tang. Serve it sliced over a heap of creamy mashed potatoes or tucked into a crusty sandwich for a twist on the classic Reuben.

Stove Top Corned Beef and Brussels Sprouts

Oh, you’re going to love this hearty, flavorful dish that’s perfect for a cozy night in. It’s a simple yet satisfying combo of corned beef and Brussels sprouts that comes together quickly on the stove top.

Ingredients

• 1 lb corned beef, thinly sliced (look for pre-cooked to save time)
• 1 lb Brussels sprouts, trimmed and halved (smaller sprouts cook more evenly)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup water (helps steam the sprouts to perfection)
• 1 tsp garlic powder (adjust to taste)
• Salt and pepper (just a pinch to enhance flavors)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the Brussels sprouts to the skillet, cut side down, and cook undisturbed for 5 minutes to get a nice sear.
3. Pour in the water, cover the skillet, and let the sprouts steam for 5 minutes until tender.
4. Uncover, push the sprouts to one side, and add the corned beef to the other side. Cook for 3 minutes, stirring occasionally, until the beef is heated through.
5. Sprinkle garlic powder, salt, and pepper over everything. Stir to combine and cook for another 2 minutes.
6. Tip: Don’t overcrowd the skillet to ensure everything cooks evenly. Tip: If the sprouts are browning too fast, reduce the heat slightly. Tip: Taste and adjust seasoning before serving.

The corned beef brings a salty, meaty depth while the Brussels sprouts add a crisp-tender contrast. Serve it over mashed potatoes or alongside crusty bread to soak up the delicious juices.

Stove Top Corned Beef with Maple Syrup Glaze

Did you know that transforming your weeknight dinner into something special doesn’t have to be complicated? This stove top corned beef with a sweet maple syrup glaze is here to prove just that. It’s all about that perfect balance of savory and sweet, with minimal fuss.

Ingredients

• 3 lbs corned beef brisket (with spice packet included)
• 1/2 cup pure maple syrup (the real deal for best flavor)
• 2 tbsp Dijon mustard (adds a nice tang)
• 1 tbsp apple cider vinegar (balances the sweetness)
• 1 cup water (for braising)

Instructions

1. Place the corned beef brisket in a large pot, fat side up. Sprinkle the spice packet over the top.
2. Pour in 1 cup of water around the brisket, not over it, to keep the spices in place.
3. Cover the pot and bring to a simmer over medium heat. Once simmering, reduce the heat to low and cook for 2.5 hours. Tip: Check occasionally to ensure there’s always a little water at the bottom to prevent burning.
4. After 2.5 hours, carefully remove the brisket from the pot and place it on a cutting board. Let it rest for 10 minutes. Tip: This rest time helps the juices redistribute, making the meat juicier.
5. While the brisket rests, mix together the maple syrup, Dijon mustard, and apple cider vinegar in a small bowl.
6. Heat a large skillet over medium heat. Place the brisket in the skillet and brush half of the maple syrup glaze over the top. Cook for 5 minutes, then flip and brush the other side with the remaining glaze. Cook for another 5 minutes. Tip: Keep an eye on the glaze to prevent burning—adjust the heat if necessary.
7. Remove from heat and slice against the grain for tender pieces.

Perfectly glazed and tender, this corned beef boasts a caramelized exterior with a melt-in-your-mouth interior. Serve it sliced over a bed of roasted veggies or alongside some creamy mashed potatoes for a meal that feels anything but ordinary.

Stove Top Corned Beef and Red Cabbage

Ever find yourself craving something hearty yet simple to whip up on a busy weeknight? This stove top corned beef and red cabbage dish is your answer, combining savory flavors with a touch of sweetness for a meal that feels both comforting and a bit special.

Ingredients

• 1 lb corned beef brisket (pre-packaged is fine, just ensure it includes the spice packet)
• 1 small head red cabbage, thinly sliced (about 4 cups)
• 1 large onion, thinly sliced
• 2 tbsp apple cider vinegar (adds a nice tang, but white vinegar works too)
• 1 tbsp brown sugar (adjust to taste)
• 1/2 cup water (to help steam the cabbage)
• 1 tbsp butter (or any neutral oil for sautéing)

Instructions

1. In a large pot, melt the butter over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
2. Place the corned beef brisket on top of the onions, fat side up. Sprinkle the spice packet over the brisket.
3. Add the water to the pot, then layer the sliced red cabbage over the brisket. Cover and simmer on low heat for 2.5 hours. Tip: Resist the urge to peek too often to keep the steam in.
4. After 2.5 hours, remove the brisket and set aside. Stir the apple cider vinegar and brown sugar into the cabbage. Increase the heat to medium and cook uncovered for another 10 minutes to reduce the liquid slightly. Tip: This is when the cabbage gets its glossy, tender finish.
5. Slice the corned beef against the grain and serve atop the red cabbage. Tip: Slicing against the grain ensures each bite is tender.

Perfectly tender corned beef pairs beautifully with the sweet and tangy red cabbage, creating a dish that’s as pleasing to the palate as it is to the eye. Try serving it with a side of crusty bread to soak up the delicious juices.

Stove Top Corned Beef with Balsamic Reduction

Hey, you ever crave something hearty but don’t want to spend all day in the kitchen? This Stove Top Corned Beef with Balsamic Reduction is your answer. It’s simple, flavorful, and feels a bit fancy without the fuss.

Ingredients

• 2 lbs corned beef brisket (look for one with a good fat cap)
• 1 cup water (enough to cover the brisket halfway)
• 1/4 cup balsamic vinegar (the good stuff makes a difference)
• 2 tbsp brown sugar (packed, for that sweet glaze)
• 1 tbsp whole grain mustard (or Dijon for a smoother taste)

Instructions

1. Place the corned beef brisket in a large skillet or Dutch oven, fat side up. Pour in water until it reaches halfway up the brisket.
2. Cover and simmer over low heat for 2.5 hours. Check occasionally to ensure the water hasn’t evaporated; add more if needed.
3. After 2.5 hours, remove the lid and increase the heat to medium. Cook for another 30 minutes to reduce the liquid slightly.
4. In a small bowl, whisk together balsamic vinegar, brown sugar, and mustard. Pour this mixture over the brisket.
5. Continue to cook uncovered for 15 minutes, basting the brisket with the reduction every 5 minutes. The glaze should thicken and coat the meat.
6. Remove from heat and let rest for 10 minutes before slicing against the grain for tender pieces.

Just imagine the tangy sweetness of the balsamic reduction pairing perfectly with the salty, tender corned beef. Serve it over a bed of creamy mashed potatoes or alongside some roasted veggies for a complete meal.

Stove Top Corned Beef and Parsnip Puree

Got a craving for something hearty and comforting? This stove top corned beef with parsnip puree is your go-to for a satisfying meal that’s easy to whip up.

Ingredients

• 2 lbs corned beef brisket (look for one with a good fat cap)
• 4 large parsnips, peeled and chopped (about 3 cups)
• 2 cups water (enough to cover the brisket in the pot)
• 1 tbsp butter (for a richer puree)
• 1/2 cup milk (or cream for extra creaminess)
• Salt and pepper (adjust to taste)

Instructions

1. Place the corned beef brisket in a large pot and cover with water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 2.5 hours. Tip: Skim off any foam that rises to the top for a clearer broth.
3. While the beef cooks, add the chopped parsnips to a separate pot of boiling water. Cook for 15 minutes or until fork-tender.
4. Drain the parsnips and return them to the pot. Add butter, milk, salt, and pepper. Mash until smooth. Tip: For an ultra-smooth puree, blend with an immersion blender.
5. After the beef has simmered, remove it from the pot and let it rest for 10 minutes before slicing. Tip: Slice against the grain for tender pieces.
6. Serve the sliced corned beef alongside the parsnip puree.

Enjoy the tender, flavorful corned beef paired with the sweet, creamy parsnip puree. For a twist, try adding a sprinkle of fresh herbs on top before serving.

Conclusion

We hope these 18 savory corned beef recipes inspire your next stove top adventure! Perfect for home cooks across North America, each dish promises comfort and flavor. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!