With St. Patrick’s Day just around the corner, it’s the perfect time to bring out an old favorite—corned beef!

Surprisingly, serving corned beef on St. Patrick’s Day is more of an American tradition than an Irish one. While Ireland has its own rich culinary heritage, corned beef became associated with the holiday thanks to Irish immigrants in the late 19th and early 20th centuries. As they settled in cities like New York and Boston, they adapted their food traditions to what was available in America.

Back in Ireland, pork—particularly bacon—was the preferred meat. However, in the U.S., beef was more affordable and easier to find. Irish immigrants discovered Jewish delis and butchers sold salt-cured beef brisket, which closely resembled their beloved cured pork. It wasn’t long before corned beef became a staple for special occasions, including St. Patrick’s Day celebrations.

The name “corned beef” comes from the curing process used in the brining process. Traditionally, large chunks of beef were packed in a crock and covered with coarse, rock-salt crystals known as “corns of salt” to preserve the meat. This method extended the beef’s shelf life while keeping it tender and juicy and gave it that signature salty, savory flavor we love today.

So, as you prepare for St. Patrick’s Day, why not honor this delicious tradition with a homemade corned beef feast? Whether you’re serving it with cabbage, potatoes, or a side of mustard, it’s a meal rich in history and flavor!

Watch How to Brine and Cure Your Corned Beef (Part 1) Here:

*For the best results, start preparing the beef brisket 5–7 days in advance. A 3-4 lb. brisket works well for this recipe, but I used a 5.5 lb. brisket with both the flat and point. I trimmed off the point to use only the flat and will refreeze the point for a future recipe.

Watch How to Cook Your Corned Beef in a Dutch Oven (Part 2) Here:

HOW TO MAKE THE BRINE

INGREDIENTS:

• 1 cup kosher salt

• 1/2 cup sugar

• 3 teaspoons pink curing salt (or 1/2 cup celery juice)

• 6 tablespoons pickling spice

• 2 bay leaves

• 3 cloves garlic, minced, optional

• 3 pounds flat-cut strandquist family beef brisket

Step One. Add 2 cups water, salt, sugar, curing salt, pickling spices, and bay leaves into a small saucepan over medium heat. Bring to a boil then reduce heat to simmer, stirring occasionally, until the salt and sugar have dissolved.

Step Two. Pour into a large bowl and add 4 cups of ice water. The brine mixture should be cool to the touch.

Step Three. Place the brisket into a 2-gallon zip-top bag and pour the brine mixture into the bag. Seal the top, carefully removing as much air as possible. Refrigerate for at least five days, and up to seven, flipping over and rotating it every other day. Rinse thoroughly under cool water before cooking.

HOW TO COOK CORNED BEEF IN A DUTCH OVEN

Step One. After you rinse the corned beef brisket, place it in a large pot or Dutch oven with a lid along with some carrot chunks, celery stalks, and a quartered onion. Cover the corned beef with water or a mixture of water and broth. Add several tablespoons of pickling spices.

Step Two. Bring the mixture to a boil over high heat; reduce to a simmer, cover, and braise until very tender but not falling apart, about three hours for a three-pound brisket. A fork should easily pierce through the meat.

Step Three. Remove the brisket, cover it in foil, and strain the spices and vegetables. Add red potatoes and green cabbage wedges to the cooking broth and simmer them until they’re cooked through. Use the leftovers for a delicious Reuben sandwich.

Just like a piece of steak, you can slice the corned beef the same way. You want to thinly slice it against the grain. The thinner you slice the corned beef, the more tender each bite will be.

Warmly,

Tessa

Start this recipe by grabbing a brisket—click HERE to get yours!