· 22 Comments
Jump to Recipe
Nothing says St. Patrick’s Day quite like a hearty and savory corned beef dinner. This classic recipe is a staple of the holiday, and for good reason! Not only is it hearty, versatile, and delicious, but it couldn’t possibly be easier to make! In just a few simple steps, and with a few simple ingredients, you can prepare a delicious and comforting meal that is sure to please everyone at the table.
The secret to this recipe is all in the preparation. First, begin by rinsing any excess salt off the beef – more on this below. Once the beef is rinsed, all you’ll need to do cook it in a large pot with potatoes, carrots, and any other vegetables of your choice. I’m opting for carrots.
The perfect accompaniment to any corned beef is buttery potatoes. The potatoes we’re using are cooked in the same pot as the beef, and absorb all the delicious flavors from the broth, which makes for a delightful batch of mashed potatoes.
So, if you're looking for an easy yet impressive meal to serve on St. Patrick's Day, then this corned beef recipe is the perfect choice. Served with buttery potatoes, mixed vegetables, and a hearty side salad, and you have a holiday meal that’s sure to please.
Below, you’ll find an ingredient checklist to make sure you have everything you need, tips for selecting quality corned beef, and of course tips for making the best corned beef every time. I’ve also included some suggestions for using up any leftover corned beef – including my favorite sliders recipe ever.
![Corned Beef and Buttery Mashed Potatoes (1) Corned Beef and Buttery Mashed Potatoes (1)](https://i0.wp.com/livingthegourmet.com/wp-content/uploads/2019/03/Corned_Beef_and_Potatoes_5.jpg)
Ingredient Checklist
- Corned Beef. See below for tips on selecting quality corned beef.
- Carrots. Peeled and trimmed, but otherwise left whole.
- Potatoes. The best potatoes for mashing are starchy potatoes, such as russet potatoes and Yukon Gold potatoes. These varieties have a higher starch content, which makes them fluffier and creamier when mashed. They also absorb flavors and seasonings better, making them ideal for mashed potatoes. Other varieties, such as red potatoes, are waxy and don’t mash as smoothly.
- Butter. For the potatoes. Stick to plain unsalted butter.
- Garlic. Mashed and chopped.
- Salt. Plain table salt is all we’re looking for in this recipe.
- Black Pepper. Pre-ground is fine, but freshly ground always adds a little ‘something extra.’
![Corned Beef and Buttery Mashed Potatoes (2) Corned Beef and Buttery Mashed Potatoes (2)](https://i0.wp.com/livingthegourmet.com/wp-content/uploads/2019/03/Conred_Beef_and_Potatoes_4.jpg)
Selecting Quality Corned Beef
- Color and Moisture. Look for a cut that is firm and moist, with a pinkish-red color and white fat that is evenly distributed throughout the meat.
- Check the Packaging. When purchasing pre-packaged ready to cook corned beef, look for beef that is packaged in a vacuum-sealed container with no visible signs of spoilage, such as discoloration or slimy texture.
- Avoid Pre-Seasoned. Unless you are certain that the pre-seasoned variety is of good quality, it is best to avoid it and season the broth yourself. Pre-seasoned corned beef often contains high levels of sodium and other additives. Not fun.
- Marbled Cuts. Select corned beef that has a visible fat layer. The fat should be thin-to-medium thickness and evenly distributed over the entire cut. This will enhance both flavor and texture of the beef through cooking, while also serving to season the broth, enhancing any vegetables you maybe cooking in the same pot as the beef.
![Corned Beef and Buttery Mashed Potatoes (3) Corned Beef and Buttery Mashed Potatoes (3)](https://i0.wp.com/livingthegourmet.com/wp-content/uploads/2019/03/Corned_Beef_and_Potatoes_1.jpg)
Tips for Making the Best Corned Beef Every Time
- It Starts with the Meat. Start with a good quality piece of corned beef. See above for tips.
- Rinse the Meat. Before cooking, rinse the corned beef to remove any excess salt. No, you are not ‘rinsing away’ the flavor. The flavor of the brine is already well infused into the meat itself. Instead, you are simply rinsing away excess salt, which if left on the meat will negatively impact the flavor of the corned beef.
- Low and Slow. Corned beef is typically made from brisket. Brisket is tough. There’s no getting around that. As such, if you’re cooking your meat stovetop (like I am) you’ll want to simmer the meat for ‘at least’ three hours for a three-pound corned beef. That said, if you cook brisket at too high a temperature for took long, the brisket will become overdone and chewy. By cooking it low and slow, you allow the meat’s connective tissue to dissolve, tenderizing the meat, while also allowing the meat to cook through without becoming overdone. Low and slow.
- Use Enough Water. You want the corned beef to be ‘completely’ submerged – and then some.
- Let it rest. Allow the corned beef to rest for about twenty minutes before slicing into it.
- Cut it properly. Slice the corned beef against the grain for the best texture. When you cut through the muscle fibers this has the effect of shortening them, tenderizing the meat.
![Corned Beef and Buttery Mashed Potatoes (4) Corned Beef and Buttery Mashed Potatoes (4)](https://i0.wp.com/livingthegourmet.com/wp-content/uploads/2019/03/Corned_Beef_and_Potatoes_3.jpg)
Creative Ways to Use Leftover Corned Beef
- Reuben Sandwiches. A delightfully simple yet delicious sandwich, featuring Swiss cheese, Thousand Island Dressing, and sauerkraut. One of my favorite ways to use up leftover corned beef.
- Corned beef hash. A savory combination of diced potatoes, onions, and chunks of corned beef, all cooked together in a cast iron skillet until it’s golden brown and crispy. Serve alongside poached eggs and toast, with a cup of dark roast coffee, and you’re good to go.
- Corned beef tacos. A delicious twist on more ‘traditional’ taco combinations. I’d prepare these with shredded corned beef, diced tomatoes, and onions, cooked together in a skillet until the beef is tender and the vegetables are cooked through. Season the mixture with paprika, olive oil, and chili powder all to taste. We’d then place this in warmed tortillas with a generous sprinkling of cheese, and topped with fresh cilantro, jalapenos, and a dollop of sour cream. Delicious.
- Corned Beef Grilled Cheese. Start with two slices of your favorite bread (I’d go with brioche), and toast that on a heated griddle with butter. Then layer on shredded corned beef, Dijon, and Swiss cheese. Then grill the sandwich until the cheese is melted and the bread is golden brown and crispy. Simple, delicious, and hardy.
Corned Beef and Buttery Mashed Potatoes
5 Stars4 Stars3 Stars2 Stars1 Star
No reviews
- Author: Living the Gourmet
- Total Time: 3 hours 15 minutes
- Yield: 2 corned beefs 1x
Save Recipe
Ingredients
UnitsScale
- (2) 3 lb. flat corned beef - with spice packet
- 8 - 10 carrots
For the Potatoes:
- For the Potatoes
- 6 medium to large russet potatoes
- 2 cups of milk
- 1/2 cup of butter
- 3 - cloves of garlic
- 1 tsp. Salt
- 1/2 tsp. Fresh ground black pepper
Instructions
For the Corned Beef:
- Place the corned beef in a large pot and cover with water. Add the spice packets and bring the water to a boil, then gently simmer for at least 3 hours or until fork tender.
- Place the carrots to the water the last 15 - 20 minutes to cook with the corned beef.
- Allow the corned beef to remain in the water for about 15 minutes before removing.
- Slice the corned beef across the grain and serve with your favorite condiments.
For the Potatoes:
- Clean the skin of the potatoes and place in a large pot then cover with water. Make sure the water is salted generously.
- Cook the potatoes until fork tender.
- While the potatoes are cooking, in a small pot, heat the milk with the garlic and butter.
- Once the potatoes are done, drain them and add the milk mixture while they are still hot.
- Mash the potatoes until desired consistency. Then taste to see if the seasonings are satisfactory for salt and ground black pepper.
- Serve with an extra pat of butter and fresh ground black pepper.
Notes
For the Irish Soda Bread (photographed) check out our recipe HERE
- Prep Time: 15 minutes
- Cook Time: 3 hours
And that’s our St. Patrick’s Day corned beef! If you enjoyed today’s recipe, be sure to like, share, and subscribe, it helps more than you can know!
If you have any questions or suggestions, let us know in the comments below we love hearing from you! Happy Cooking!
4
More Beef
- Marinated Grilled London Broil
- Caramelized Onion Meatloaf
- Bacon-Wrapped Filet Mignon with Rosemary and Garlic
- Savory Skirt Steak with Garlic, Butter, and Basil
Reader Interactions
Comments
angiesrecipes says
Such a hearty and comforting meal!
Reply
Stacie says
That looks delicious. I make corned beef every year, and I can't wait to give this recipe a try.
Reply
Nina says
I love your little history lesson here. Immigration for sure is fascinating. I love how you talk about the intermixing of cultures and how different things became Irish-American or Italian-American. I have always loved a good Irish dinner.
Reply
DAVID J MYERS says
Catherine, I love this meal! My problem is that my better half just doesn't care for corned beef. Bummer! She does like Decoy wines though... Take Care, Big Daddy Dave
Reply
Brianne says
What a great recipe! I'd love to try my hand at corning my own beef. That was also a great history lesson as well!
Reply
Jacque Hooper says
I've never prepared corned beef or any traditional Irish meal, but I'd love to try your recipe! Sounds like a hit at dinner!
Reply
Sara Welch says
I love serving corned beef to my family, especially for St. Patrick's Day! It's one of our favorite meals; I'm looking forward to trying out your recipe!
Reply
Dorothy Boucher says
I enjoy making corned beef and cabbage, usually the same , mashed and baked, carrot , whole onions, and biscuits, I really am enjoying looking at your bread, maybe I didn't catch it but what kind is that , looks delicious!!
@tisonlyme143Reply
Catherine Santiago Jose says
I must try to make this meal for my family. It look so delicious and easy to prepare dish. Thank you for sharing this with us!
Reply
Lisa says
My mouth's watering after reading this! What a fitting dish too for St Patrick's Day!
Reply
Sincerely Miss J says
Firstly, your photography is gorgeous and secondly your corn beef and mash potato look delicious. Will bookmark this recipe.
Reply
Yeah Lifestyle says
This looks like a delicious meal, I also did not know that corned meant salted, so I've learnt something new today
Reply
Anosa says
This looks like such a tasty meal. I don't have corned beef as often as I should but I love it.
Reply
Elaine says
I am now ready for the weekend, too. This is just the beef recipe I wanted to see on my table. And you are on the spot with those sides - delicious! Great drink suggestions, too.
Reply
Chef Dennis says
Yum! This Corned Beef and Buttery Mashed Potatoes looks really scrumptious! Perfect for this coming weekend. My sons will totally love this.
Reply
Gloria says
This is perfect for St. Patrick's Day. I love corned beef. Leftovers would be so good. What a great family meal.
Reply
Danielle says
I was wondering what to do with a big chink of beef in my fridge, and here it is - your recipe is sooo timely! And thank you for sharing the link to the wine-guide - so fun!
Reply
Tanya says
Perfect for St. Patrick's day, paired with a nice pint of Guiness! And, reuben sandwiches for left overs. Yum!
Reply
Lori | The Kitchen Whisperer says
Such a gorgeous and delicious sounding recipe! I love corned beef and mashed potatoes together. And with St. Patrick's day next week it's perfect timing! Thank you so much for sharing!
Reply
Veronika says
I know that corned beef is very popular, but I never tried it before.... I think it's time to make it! Love the simplicity of your recipe and will save it!
Reply
Nicoletta De Angelis Nardelli says
What a tasty and beautiful looking meal! I've never made corned beef but it doesn't seem too daunting, and your buttery garlic mashed potatoes look absolutely mouthwatering!
Reply
Jo says
Recipe reads so simple, I love that. Corned beef and mashed potatoes - can't get better than that!
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.