Grandma’s Irish Corned Beef

This classic recipe for Grandma’s Irish Corned Beef has all the spicy flavors and tender deliciousness of this St Patrick’s Day favorite!

Why we love this recipe

This easy recipe shows that making a tender, aromatic traditional corned beef dinner for St. Patrick’s Day (or any other day of the year) really comes down to picking up a nice big piece of corned beef at the supermarket, patting it down with a mixture of spices and then simmering it all the livelong day with some carrots and onions and parsley.

The trick to the perfect corned beef is really giving yourself enough lead time. Time for the meat to sit in its spice mixture overnight, and time for it to cook low and slow until it is fall apart tender.

Because the trickiest part of corned beef is that you never know how long it is going to take to reach that fork tender stage. Sometimes three to four hours. Sometimes five to six. Only the corned beef and the leprechauns know for sure.

So because of that, my mama and I always, always, ALWAYS cook it the day before The Day, so we aren’t under any St. Patrick’s Day Pressure. Store it in the cooking liquid, reheat it gently, and you are all set with the best corned beef imaginable. But first…

What is corned beef?

Corned beef is a beef brisket that has been salt-cured, usually in a brine mixture. You CAN do this yourself, but your friendly neighborhood supermarket almost definitely has an already brined piece for you if you are buying it any time around late February to mid March.

You want to get a piece that is at least 3-4 pounds, because it’s going to shrink when it cooks.

My mama advises getting one pound per person, but I’m pretty sure that is because she knows we love and adore the leftovers. More on that later.

Second, you want a piece that has some fat on it because that gives it flavor, but not too much, and not too much gristle.

Once you have nabbed your perfect piece of corned beef, it’s time to cook it up.

Ingredients you need

Ingredient notes and substitutions

• Corned Beef Brisket: Corned beef comes in a few different cuts. The point cut has more fat and is juicier, and tends to shred when you cut it. The flat cut is leaner, so it is a bit drier but easier to slice. A full brisket contains both the point and the flat cut. Corned beef can be made with any of these options…we usually go for a full brisket or a flat cut.
• Veggies: While you can absolutely eat these, they are mainly there to add some flavor. You are going to want more carrots (and some colcannon!) on the side.
• Spices: Your corned beef will almost definitely come with a spice packet, and while I always toss that in the pot for good luck, the main spice combo of cloves, allspice, cinnamon and nutmeg is a must.

See the recipe card for full information on ingredients and quantities and nutritional information.

How to make this recipe

PRO TIP: Give yourself a two day head start on making your corned beef…details below!

STEP 1: Start a day or two before by mixing up a conglomeration of cloves and cinnamon and allspice and nutmeg, patting your brisket dry, and then patting those spices all over it. Pop it in a zippered plastic bag and let it sit in the fridge overnight.

STEP 2: When it’s time to cook it, put some chopped onions and carrots and parsley in a large pot and tenderly place the brisket in the middle. If your corned beef came with a spice packet, you can sprinkle that on top.

STEP 3: Pour in enough water to cover it, bring it to a simmer, cover the pot and let it cook low and slow for 3 to 4 hours, depending on the size of your brisket.

PRO TIP: Briskets can vary a lot in cooking time depending on their shape and thickness. My mama strongly advises that you cook it THE DAY BEFORE. Why? Because corned beef is tricky in terms of cooking time. Sometimes it takes 2 hours. Sometimes it takes 5 hours. 

So it’s always best to cook up your corned beef in the morning (or even better, the day before) to give yourself lots of wiggle room in case it decides to take its own sweet Irish time!

Check it every 30 minutes and if your brisket decides to float above the water, turn it over every time you check.

STEP 4: Once your corned beef is nice and tender – a paring knife should slide in easily – if you are serving it up that day let it rest for about 10 minutes and then slice it up!

Otherwise take it out of the cooking liquid and let both the corned beef and the liquid cool (so the meat doesn’t keep cooking) and then store the corned beef in your fridge in a container with some of the liquid.

When you are ready to serve it, simply slice it up and reheat it over medium heat in the liquid – you can also reheat the whole piece of meat in the liquid and slice it after it is hot if you prefer.

Recipe FAQs

Can corned beef be made ahead?

Not only can corned beef be made ahead, it’s best to make it the day before since cooking times can vary so widely depending on the size and density of your particular piece of corned beef brisket. Cooking it a day ahead of time ensures that it is ready right when you need it!

How long does corned beef keep?

Corned beef will last about 4 days in the fridge. Keep it covered and if you have some of the cooking liquid left, pour it into the container – it will help keep it juicy and tender.

What can I do with the leftover corned beef?

Leftover corned beef makes amazing sandwiches – slather it with a little mustard. If you want to heat it up, put slices of leftover corned beef in a pot with some of the cooking liquid (or some chicken broth) and reheat it over medium heat. And our very favorite way to eat leftover corned beef? Irish Eggs Benedict with corned beef, eggs and melted cheddar cheese!

Have a question that I didn’t cover?

Pop your question in the comments section below and I will answer pronto!

Want to round out your St. Patrick’s Day meal?

We like ours with colcannon (which includes cabbage) and carrots and my mama’s brown bread, with trifle for dessert please.

And if there is leftover corned beef (in our house we plan for leftover corned beef) then you can make one of the Southern husband’s favorite recipes of all time, Irish Eggs Benedict!

Now go corned beef shopping before someone else nabs the best piece!

Other Irish recipes we love

Looking for more St. Patrick’s Day inspiration? Here is our complete collection of St. Patrick’s Day recipes…they are good all year long! ☘️

Could you leave us a review?

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.

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Grandma’s Irish Corned Beef

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This classic recipe for Grandma’s Irish Corned Beef has all the spicy flavors and tender deliciousness of this St Patrick’s Day favorite!

• Author: Kate Morgan Jackson
• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Yield: 6
• Category: Dinner
• Method: Stovetop
• Cuisine: Irish

Ingredients

Scale 1x2x3x

• 1 corned beef brisket, about 4 pounds
• 2 teaspoons, ground cloves
• 2 teaspoons allspice
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• 2 sweet onions, peeled and chopped
• 2 cups chopped or baby carrots
• 1 cup chopped parsley

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Instructions

1. Pat your brisket dry. Mix the cloves, allspice, cinnamon and nutmeg together and run it over every inch of that brisket.  Pop it in a zippered plastic bag and let it sit in the refrigerator overnight.
2. When you are ready to cook it, put the onion, carrots and parsley in a large pot and place the brisket on top. Pour in enough water to cover it.
3. Bring the water to a boil and reduce to a simmer. Cover the pot and let it cook for 2-3 hours or until tender.  Check it every 30 minutes and if your brisket decides to float above the water, turn it over every time you check.
4. Scoop it out, let it rest for about ten minutes and then slice it. If there is any left over, store it in some of the cooking liquid.  Slainte!

Notes

• Corned Beef Brisket: Corned beef comes in a few different cuts. The point cut has more fat and is juicier, and tends to shred when you cut it. The flat cut is leaner, so it is a bit drier but easier to slice. A full brisket contains both the point and the flat cut. Corned beef can be made with any of these options…we usually go for a full brisket or a flat cut.
• Veggies: While you can absolutely eat these, they are mainly there to add some flavor. You are going to want more carrots (and some colcannon!) on the side.
• Spices: Your corned beef will almost definitely come with a spice packet, and while I always toss that in the pot for good luck, the main spice combo of cloves, allspice, cinnamon and nutmeg is a must.