Stovetop Directions
Classic and Lean Corned Beef
Remove from bag. Place corned beef and spices in a large pot. Add water to cover. Cover pot and place on medium-high heat. Bring to a boil. Once the water comes to a boil, skim foam off top, reduce heat to medium-low, cover and simmer for 2 ½ hours or until desired tenderness. Corned beef is tender when easily pierced with a knife. Slice against the grain and serve with boiled potatoes and cabbage, if desired.
Point Cut Corned Beef
Remove from bag. Place corned beef and spices in a large pot. Add water to cover. Cover pot and place on medium-high heat. Bring to a boil. Once the water comes to a boil, skim foam off top, reduce heat to medium-low, cover and simmer for 3 hours or until desired tenderness. Corned beef is tender when easily pierced with a knife. Slice against the grain and serve with boiled potatoes and cabbage, if desired.
Serving Suggestions:
For a New England boiled dinner with cabbage and potatoes: 20 minutes before serving, quarter 2 red potatoes per person and place around corned beef, adding more liquid to cover potatoes if necessary. Simmer for 10 minutes. Cut one small cabbage into wedges and add to pot. Cover and simmer for additional 10-15 minutes until potatoes and cabbage are tender. Serve together with corned beef accompanied by horseradish sauce or mustard.
Slow Cooker Directions
Classic and Lean Corned Beef
Remove from bag. Place corned beef and spices in a 6 quart slow cooker. Add water to cover. Set slow cooker to low and cook for 7-8 hours or until desired tenderness. Slice against the grain and serve with boiled potatoes and cabbage, if desired.
Point Cut Corned Beef
Remove from bag. Place corned beef and spices in a 6 quart slow cooker. Add water to cover. Set slow cooker to low and cook for 8-9 hours or until desired tenderness. Slice against the grain and serve with boiled potatoes and cabbage, if desired.
Serving Suggestions:
For a New England boiled dinner with cabbage and potatoes: Quarter 2 red potatoes per person and place on top of corned beef. Cook 6 hours. 1 hour before serving, cut 1 small cabbage into wedges and place in slow cooker. Cover and cook one hour. Serve together with corned beef accompanied by horseradish sauce or mustard.
Other Great Recipe Ideas:
Our corned beef makes for great leftovers or use it in one of our classic corned beef recipes.
Corned Beef Hash
An easy dish that is great for brunch or dinner. Add 2-3 Tablespoons prepared horseradish during cooking for a spicy kick.
4 servings
2 cups cooked Vienna Beef corned beef, cut into ¼ inch cubes
3 cups cooked cabbage and potatoes cut into ½ inch pieces
1 cup chopped onions
3 tablespoons vegetable oil
salt and pepper to taste
If you do not have enough vegetables to make 3 cups, cut up potatoes into ½ inch cubes and boil 10 minutes or until tender. Drain and add to leftover vegetables.
In a large, heavy skillet, heat vegetable oil over medium-high heat. Add onions and cook, stirring, until onions are translucent. Add corned beef and vegetables stirring for 1 minute. Season with salt and pepper to taste. Reduce heat to medium, and press down on the hash with a spatula to form a cake. Cook 10-15 minutes or until bottom is well browned. Slide onto plate and serve hot with poached or fried eggs.
Reuben Sandwich
Substitute creamy coleslaw for the sauerkraut for a deli twist on this classic sandwich.
Makes 4 sandwiches
8 slices rye or pumpernickel bread
½ cup 1000 Island dressing
8 slices swiss cheese
1 lb. Vienna Beef corned beef, leftovers or thinly sliced from the deli
1 cup Vienna Beef sauerkraut, drained
4 tablespoon butter
If using corned beef leftovers, slice across the grain as thinly as possible. Butter bread slices and place butter-side down on work surface. Spread one tablespoon of dressing on each slice of bread. On four slices of bread, place one slice of cheese on top of bread, one fourth of the corned beef, ¼ cup sauerkraut, and a second piece of cheese. Top with remaining slices of bread, dressing-side down. Grill sandwiches in a large skillet over medium-low heat, pressing down with a spatula a few times until the bread is golden brown and crispy. Flip sandwich and cook until the bread is toasted and the cheese has melted.
Reuben Dip
This rich indulgent dip is great for parties or tailgating.
10 servings
8 oz. cream cheese, softened
8 oz. corned beef, finely chopped or flaked (approx. 1 cup)
½ cup sauerkraut, drained and pressed dry
½ cup sour cream
2 Tablespoons dijon style mustard
1 ½ cup swiss cheese, shredded
½ cup sliced green onion
Mix cream cheese, sour cream, and mustard together until smooth. Add sauerkraut, corned beef, ¼ cup green onion, and 1 cup of swiss cheese and mix gently until combined. Place into a greased 2 quart casserole dish and top with remaining ½ cup swiss cheese. Bake at 350 degrees for 15-20 minutes or until hot and bubbly. Garnish with remaining green onion and serve with bagel chips or toasted rye or pumpernickel squares.
