Corned Beef

Corned Beef

Freshness and flavor you'd expect at the corner deli.

Open a package of Vienna® Corned Beef, and you can almost hear the jingle of the bell on the deli door. That's because it's made the old-fashioned way—naturally cured in a special brine and seasoned according to our century-old family recipe.

Available in a variety of weights and cuts, including ready-to-slice brisket—perfect for hot sandwiches—or flats and eye rounds for cold sandwiches and deli trays. Also available in an uncooked, pickled variety.

  • Foodservice - variety of weights and cuts
  • Briskets (cooked and uncooked)
  • Flats (cooked)
  • Retail uncooked brisket availabe seasonally

 

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Cooking Instructions

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 1/2 - 3 hours or until desired tenderness. Corned beef is tender when easily pierced with a fork. 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.

Cooking Instructions

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.