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.

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.’

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.

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.

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.