With winter hanging around longer than usual a slow cooked corned beef will be perfect for a cold St. Paddy’s Day!
Every time I share this recipe I get emails and texts from those of you who try it and report how simple + super delicious it is. So if you try it shoot me an email and let me know how it turned out!
It is really, really easy to make corned beef at home and far healthier if it’s a grass fed roast, too.
Is Corned Beef Even Irish?
Whether you have Irish in you or not I do hope you’ll give this easy corned beef recipe a try. It can be used with any number of beef roasts and even beef tongue! We have plenty to choose from in our Farm Store here.
Some people say corned beef and cabbage is about as Irish as spaghetti and meatballs, but I still love the traditional meal that reminds me of my mom cooking it every St. Patty’s Day growing up.
(St. Patrick’s Day in Ireland is more traditionally a religious holiday, it’s us Americans who’ve added the food and green beer part.)
Want to try to the Corned Beef recipe with one of our grass-fed/grass-finished roasts? Any one of these roasts would be perfect: chuck roast, pot roast, London Broil & Sirloin Tip Roasts and even a tongue and all would be fantastic with this recipe!
Just be sure to DO NOT buy the bagged corned beef from the store — it’s full of yukky chemicals and is usually from a country such as Honduras which has far different food processing laws than the US. Plus, it’s too easy to make your own, far healthier, corned beef.
Click below to watch vid then come on out and grab a roast to give it a try + share the love – forward to your friends!
- ½ cup kosher salt
- ¼ cup sugar
- 3 garlic cloves, minced
- 2 tablespoons pickling spices
- 3 bay leaves, crumbled
- 1 tablespoon cracked black pepper
- 1 (3 ½ - to 4-pound) chuck, pot roast, or sirloin tip from Champoeg Creamery Farm Store
- 2 medium onions, peeled and quartered
- 4 medium carrots, peeled and cut into 2-inch-long rounds
- Bring 2 cups of water to a boil over high heat in a small saucepan. Remove it from the heat, add the kosher salt and sugar, and stir until they dissolve. Pour the salt mixture into a 4-quart or larger glass, ceramic, or plastic container. Add 4 cups ice-cold water along with the garlic, pickling spices, bay leaves, and black pepper. Add ice cubes and stir to chill the brine rapidly or put it in the refrigerator for 1 hour.
- Pierce the beef all over with a wooden skewer to help the brine penetrate, submerge the beef into the brine, and refrigerate for 4 to 5 days.Drain the beef along with the garlic and spices in a large strainer and rinse it briefly in cool running water, reserving the garlic and spices. Discard the brine. Put the beef in a pot that fits it snuggly and fill the pot with cool water to cover the beef by 1 inch. Add the reserved garlic and spices.
- Bring the water to a boil over medium heat then reduce the heat to low and simmer gently, partially covered. After about 2 ½ hours, add the onions and carrots, and continue to simmer until a skewer slides in and out of the beef with ease, 3 to 3 ½ hours total.
- Serve the corned beef warm in thick slices moistened with some of the cooking liquid and with the vegetables on the side. To store, transfer the corned beef into a container, add enough cooking liquid to cover it, and refrigerate it for up to 4 days.