10+ Corned Beef Recipes to Try for Delicious Comfort Meals

Corned beef has that rich, savory flavor and melt-in-your-mouth texture that just feels like comfort food. You can go simple or get creative—there’s a corned beef recipe for pretty much any mood or craving.

Let’s look at a few different ways you can make corned beef. Slow cooking, oven braising, or even a quick pressure cooker method—there’s something for everyone.

Ingredients

• Beef brisket (corned beef)
• Salt
• Pickling spices
• Onions
• Garlic

Cooking Instructions

1. Rinse the corned beef brisket under cold water.
2. Place the brisket in a pot or slow cooker.
3. Add sliced onions and garlic.
4. Cover with water and add pickling spices.
5. Cook slowly at 200°F (93°C) in the oven or on low in a slow cooker until tender (about 3-4 hours).
6. Let it rest before slicing.

1) Classic Slow Cooker Corned Beef and Cabbage

If you want a laid-back meal, this slow cooker recipe is a winner. Just put the corned beef brisket in the slow cooker.

Toss in some potatoes, carrots, and cabbage around it. Let it all cook together—no need to fuss over it.

After several hours, you’ll have beef that’s super tender and veggies that soak up all the good flavors. The whole thing is basically a meal in one pot.

You can set it on low for 8 hours or crank it up to high for 4 hours. Don’t forget to add some water or broth so nothing dries out.

Ingredients

• 3-4 lb corned beef brisket
• 4 potatoes, quartered
• 4 carrots, cut into chunks
• 1 head of cabbage, cut into wedges
• 4 cups water or beef broth

Cooking Instructions

1. Place corned beef in slow cooker.
2. Add potatoes and carrots around the beef.
3. Pour water or broth over everything.
4. Cook on low for 8 hours or high for 4 hours.
5. Add cabbage wedges during the last 2 hours on low, or last hour on high.
6. Slice beef and serve with vegetables.

For more details, see this slow cooker corned beef and cabbage recipe.

2) Oven-Braised Corned Beef Brisket with Onions and Garlic

Start by searing your brisket in a hot pan. You want that deep brown crust—it’s where a lot of the flavor comes from.

Next, move the brisket to a roasting pan. Scatter onions and garlic over and around the meat.

Splash in a bit of water to keep things juicy. Cover it up tight with foil or a lid.

Slide it into a 275°F (135°C) oven. Let it braise for a few hours until the meat is soft enough to slice without a fight.

Ingredients

• 1 corned beef brisket
• 2 large onions, sliced
• 4 garlic cloves, sliced
• 1 cup water

Cooking Instructions

1. Preheat oven to 275°F (135°C).
2. Sear brisket in a hot pan until browned on both sides.
3. Place brisket in roasting pan; add onions and garlic on top and around.
4. Pour water into the pan.
5. Cover tightly with lid or foil.
6. Braise in oven for about 3-4 hours or until tender.
7. Remove, let rest, then slice and serve.

3) Instant Pot Corned Beef and Vegetables

The Instant Pot makes this meal almost too easy. Put the corned beef, spices, garlic, and water in the pot.

Cook on high pressure for about 90 minutes. After that, add potatoes, carrots, and cabbage.

Let those cook for just a few more minutes under pressure. The veggies come out perfectly soft but not mushy.

You’ll end up with tender beef and flavorful vegetables. It’s a lifesaver when you want classic comfort food in a hurry.

Ingredients

• 1 corned beef brisket (up to 4 pounds)
• Spice packet (usually included with the beef)
• 4 cups water
• 1 pound yellow waxy potatoes, cut into pieces
• 1 pound carrots, peeled and chopped
• 1 small cabbage, cut into wedges
• 2-3 garlic cloves

Cooking Instructions

1. Place corned beef, spice packet, garlic, and water in the Instant Pot.
2. Cook on high pressure for 90 minutes.
3. Quick-release the pressure and add potatoes, carrots, and cabbage.
4. Cook on high pressure for an additional 5-7 minutes.
5. Quick-release, remove vegetables and meat, slice the beef, and serve.

For more details, check the Instant Pot Corned Beef and Cabbage recipe.

4) Traditional Boiled Corned Beef with Potatoes and Carrots

Simmer corned beef in a big pot of water. Toss in peppercorns and bay leaves for a little extra oomph.

Let it cook low and slow—usually 2 to 3 hours. When the beef is almost ready, add potatoes and carrots.

Cook them until they’re soft (but not falling apart). That’s pretty much it.

Everything picks up a little of that salty, beefy flavor. This is a one-pot meal that’s hard to mess up.

Ingredients

• 3 to 4 lbs corned beef brisket
• 10 whole peppercorns
• 2 bay leaves
• 6 medium potatoes, peeled and halved
• 4 large carrots, peeled and cut into chunks
• Water, enough to cover the beef

Cooking Instructions

1. Place corned beef, peppercorns, and bay leaves in a large pot.
2. Add water to cover beef by two inches.
3. Bring to a boil, then reduce heat to a simmer.
4. Cover and cook for 2 to 3 hours until beef is tender.
5. Add potatoes and carrots to the pot.
6. Cook for 10 to 15 minutes until vegetables are tender.
7. Remove beef and vegetables from pot and serve.

5) Corned Beef and Cabbage Roast with Mustard Glaze

Try roasting corned beef in the oven with a sticky mustard glaze. It’s a nice change from the usual boiled version.

Mix up a glaze with honey, mustard, and maybe a spoonful of marmalade if you like things a little sweet. Roast the beef until it’s tender.

Brush on the glaze, then broil for a few minutes. The outside gets caramelized and shiny.

Tuck cabbage wedges around the meat near the end so they steam in the pan juices. It’s a little less hands-on than boiling, but you still get all the classic flavors.

Ingredients

• 3-4 lb corned beef brisket
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tbsp orange marmalade (optional)
• 1 small head of cabbage, cut into wedges

Cooking Instructions

1. Preheat oven to 325°F (165°C).
2. Place corned beef in a roasting pan; cover with foil.
3. Roast for 2.5 to 3 hours until tender.
4. Mix mustard, honey, and marmalade.
5. Brush glaze over beef.
6. Broil 3-5 minutes until glaze is sticky and browned.
7. Add cabbage around beef; cover and roast 20 minutes.
8. Serve hot with glaze spooned over.

For more details, check this oven-baked corned beef with mustard glaze recipe.

6) Homemade Brined Corned Beef from Scratch

Making your own corned beef at home is actually pretty satisfying. You get to control the salt, the spices—everything.

Make a brine with water, salt, sugar, and a mix of pickling spices. Pink curing salt gives the beef that signature rosy color.

Soak the brisket in the brine for about a week in the fridge. It takes some patience, but the result is worth it.

After brining, rinse the meat and cook it gently until it’s fork-tender. Homemade corned beef is especially good for sandwiches or just sliced up with some mustard.

Ingredients:

• 1 gallon water
• 1 cup kosher salt
• 1/2 cup sugar
• 2 tablespoons pink curing salt
• 1 tablespoon mustard seeds
• 1 tablespoon black peppercorns
• 4 cloves garlic, crushed
• 1 beef brisket (4-5 pounds)

Cooking Instructions:

1. Combine water, salts, sugar, and spices in a large pot. Heat until sugar and salt dissolve. Cool completely.
2. Submerge brisket in the cooled brine, cover, and refrigerate for 7-10 days.
3. Rinse brisket well before cooking.
4. Simmer brisket in fresh water at 200°F (93°C) for 3-4 hours until tender.
5. Slice and serve.

7) Irish-Style Corned Beef with Pickling Spice Blend

If you want to go the Irish route, use a homemade pickling spice blend. Mustard seeds, coriander, peppercorns, and bay leaves are the usual suspects.

Marinate the brisket in a brine with these spices for several days in the fridge. After that, simmer it slowly with cabbage and potatoes.

You get a meal that’s simple but loaded with flavor. This is one of those recipes that just feels right for a cozy night in—or for St. Patrick’s Day.

Ingredients

• 3 lb beef brisket
• 5 tablespoons pickling spice
• 1 cup water
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 small onion, quartered
• 1 head cabbage, cut into wedges
• 6 red potatoes, halved

Cooking Instructions

1. Mix water, salt, sugar, and pickling spices to make a brine.
2. Submerge brisket in brine, cover, and refrigerate for 5 days.
3. Remove beef and rinse. Place in pot with onion and cover with water.
4. Simmer for 3 hours at 200°F (93°C).
5. Add cabbage and potatoes, cook another 30 minutes.
6. Slice and serve with vegetables.

8) Corned Beef Hash with Fried Eggs

Corned beef hash with fried eggs is a classic way to use up leftover corned beef. You just fry up diced potatoes and onions until they get crispy and golden.

Toss in chopped corned beef and let everything cook together for a few minutes. While the hash finishes, fry your eggs in a separate pan however you like them.

Spoon the crispy hash onto plates and top each serving with a fried egg. It’s a hearty meal—great for breakfast, or honestly, whenever you’re craving something filling and easy.

Ingredients

• 2 cups cooked corned beef, diced
• 2 cups cooked potatoes, diced
• 1 small onion, chopped
• 2 tablespoons oil or butter
• 2-4 eggs
• Salt and pepper to taste

Cooking Instructions

1. Heat oil or butter in a skillet over medium heat.
2. Add onions and potatoes; cook until crispy, about 7-10 minutes.
3. Stir in corned beef and cook for 3-4 minutes more.
4. In a separate pan, fry eggs until your preferred doneness.
5. Season the hash with salt and pepper.
6. Serve the hash topped with fried eggs.

9) One-Pot Corned Beef Stew with Root Vegetables

You can whip up a comforting corned beef stew in just one pot. This recipe brings together corned beef, cabbage, potatoes, carrots, and a few other root veggies.

Simmer the corned beef in broth along with pickling spices. Once that’s going, add all your chopped vegetables and cabbage.

Let everything cook slowly until the meat turns tender and the vegetables soften. The one-pot approach keeps cleanup simple, which is always a win.

Ingredients

• 3 pounds corned beef brisket
• 4 cups beef broth
• 1/2 head cabbage, chopped
• 4 large carrots, peeled and cut
• 4 medium potatoes, peeled and cubed
• 2 parsnips, peeled and sliced
• 1 onion, quartered
• 2 teaspoons pickling spices

Cooking Instructions

1. Place corned beef and beef broth in a large pot.
2. Add pickling spices and bring to a boil. Reduce heat, cover, and simmer for 2 hours.
3. Add carrots, potatoes, parsnips, onion, and cabbage.
4. Cover and simmer for another 1 to 1 ½ hours until meat and vegetables are tender.
5. Slice corned beef and serve with vegetables.

For more ideas on making a hearty corned beef stew, check out Slow Cooker Corned Beef and Cabbage Stew.

10) Smoked Corned Beef Brisket

Smoking corned beef brisket brings a smoky flavor that’s just not the same as boiling. Preheat your smoker to somewhere between 190-250°F (88-121°C).

Lower temps take longer, but honestly, the tenderness is worth the wait. Put the brisket on the smoker, keeping it away from direct heat.

Let it smoke until the internal temperature hits about 160-170°F (71-77°C). Depending on the size, you’re probably looking at 3-4 hours.

When it’s done, let the brisket rest before slicing. That helps keep the juices in and the meat moist.

Slice it up and serve as-is, or pile it into sandwiches if you’re in the mood.

Ingredients

• 1 corned beef brisket
• Water (for rinsing)
• Your favorite dry rub or seasoning (optional)

Cooking Instructions

1. Rinse the brisket under cold water. Pat it dry with a towel.

2. Set your smoker to 190-250°F (88-121°C).

3. Put the brisket in the smoker, but keep it away from direct heat.

4. Let it smoke for 3-4 hours. Check that the internal temp hits 160-170°F (71-77°C).

5. Take the brisket out and let it rest for about 15-20 minutes before you slice it up.