22 Delicious Corned Beef Recipes for Every Occasion

Whether you’re whipping up a quick weeknight dinner or planning a festive feast, corned beef is your versatile hero ready to save the day! From hearty sandwiches to savory stews, our roundup of 22 delicious corned beef recipes promises to delight your taste buds for every occasion. Dive in and discover your next favorite dish that’s sure to become a staple in your home cooking repertoire.

Classic Corned Beef and Cabbage

Moments like these call for comfort food that feels like a warm hug, and nothing quite compares to the hearty embrace of classic corned beef and cabbage. It’s a dish that whispers tales of tradition and simplicity, inviting you to slow down and savor each bite.

Ingredients

• 3 lbs corned beef brisket
• 1 large head cabbage, cut into wedges
• 4 medium carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and quartered
• 1 onion, peeled and quartered
• 4 cups water
• 2 tbsp pickling spice

Instructions

1. Place the corned beef brisket in a large pot and cover with 4 cups of water.
2. Add the pickling spice to the pot, ensuring it’s evenly distributed around the brisket.
3. Bring the water to a boil over high heat, then reduce to a simmer and cover the pot.
4. Simmer the brisket for 2.5 hours, checking occasionally to ensure the water level stays above the meat.
5. After 2.5 hours, add the onion, carrots, and potatoes to the pot, arranging them around the brisket.
6. Place the cabbage wedges on top of the other vegetables, then cover the pot again.
7. Continue to simmer for an additional 30 minutes, or until the vegetables are tender.
8. Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain.
9. Serve the sliced brisket with the vegetables and a ladle of the cooking liquid.

For a tender brisket, avoid boiling vigorously; a gentle simmer is key. To enhance the flavors, let the brisket sit in the cooking liquid for a few minutes after turning off the heat. For evenly cooked vegetables, cut them into uniform sizes.

Finally, the corned beef should be fork-tender, with the cabbage and vegetables soaking up the rich, spiced broth. Consider serving it with a dollop of mustard or horseradish for an extra kick, transforming this classic dish into a memorable meal.

Corned Beef Hash with Fried Eggs

Venturing into the kitchen this morning, the thought of crafting something hearty and comforting led me to a classic that never fails to warm the soul. There’s something deeply satisfying about the combination of savory corned beef, crispy potatoes, and the rich, runny yolk of a fried egg that makes this dish a beloved breakfast staple.

Ingredients

• 2 cups diced cooked corned beef
• 2 cups diced potatoes
• 1/2 cup diced onion
• 2 tbsp vegetable oil
• 4 large eggs
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat (350°F).
2. Add diced potatoes to the skillet, spreading them out in an even layer. Cook for 10 minutes, stirring occasionally, until they start to brown.
3. Tip: For extra crispy potatoes, resist the urge to stir too frequently.
4. Add diced onion to the skillet with the potatoes. Cook for another 5 minutes, until the onion is translucent.
5. Stir in diced corned beef, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until everything is heated through and the corned beef is slightly crispy.
6. Tip: If the mixture starts to stick, add a little more oil to the skillet.
7. Push the corned beef hash to one side of the skillet. Add the remaining 1 tbsp vegetable oil to the empty side.
8. Crack the eggs into the oil, being careful not to break the yolks. Cook for 3-4 minutes, or until the whites are set but the yolks are still runny.
9. Tip: Covering the skillet with a lid for the last minute of cooking can help set the egg whites faster without overcooking the yolks.
10. Serve the corned beef hash hot, topped with the fried eggs.

Finished with a flourish, this dish offers a delightful contrast of textures—the crispiness of the hash against the softness of the eggs. The flavors meld beautifully, with the saltiness of the corned beef balanced by the richness of the yolks. For a creative twist, serve it with a side of toasted rye bread to scoop up every last bite.

Reuben Sandwich with Homemade Russian Dressing

Lately, I’ve found myself craving the hearty, comforting embrace of a Reuben sandwich, its layers of flavor and texture a perfect symphony of savory, tangy, and crisp. Making it at home, especially with homemade Russian dressing, feels like a small, personal celebration of these flavors coming together.

Ingredients

• 2 slices rye bread
• 4 oz corned beef, thinly sliced
• 1/2 cup sauerkraut, drained
• 2 slices Swiss cheese
• 2 tbsp butter, softened
• 1/4 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp horseradish
• 1 tsp Worcestershire sauce
• 1/4 tsp paprika

Instructions

1. In a small bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, and paprika to make the Russian dressing. Set aside.
2. Heat a skillet over medium heat. Butter one side of each slice of rye bread.
3. Place one slice of bread, buttered side down, in the skillet. Layer with corned beef, sauerkraut, Swiss cheese, and a generous spread of Russian dressing.
4. Top with the second slice of bread, buttered side up. Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.
5. Remove from skillet and let rest for 1 minute before slicing diagonally. Tip: Letting the sandwich rest ensures the layers set, making it easier to cut.
6. Serve warm. Tip: For an extra crunch, serve with a side of pickles or potato chips. Tip: If you prefer a less tangy dressing, adjust the amount of horseradish to taste.

The sandwich is a delightful contrast of textures, from the crispy, buttery bread to the tender corned beef and melting Swiss cheese. The homemade Russian dressing adds a creamy, tangy depth that elevates the entire experience. Try serving it with a cold craft beer for a truly indulgent meal.

Corned Beef and Swiss Cheese Sliders

Gently, the aroma of melted Swiss cheese and savory corned beef fills the kitchen, a comforting reminder of the simple pleasures in life. These sliders, with their golden buns and gooey centers, are a testament to the joy of sharing good food with loved ones.

Ingredients

• 12 slider buns
• 1 lb corned beef, thinly sliced
• 8 slices Swiss cheese
• 1/2 cup unsalted butter, melted
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp garlic powder

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Slice the slider buns in half horizontally, keeping them attached if possible, and place the bottom half on the prepared baking sheet.
3. Layer the corned beef evenly over the bottom buns, then top with Swiss cheese slices. Tip: For extra flavor, let the cheese slightly overlap the edges to melt and crisp in the oven.
4. Place the top halves of the buns over the cheese and corned beef.
5. In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, onion powder, and garlic powder. Tip: Ensure the butter is fully melted to create a smooth, even mixture.
6. Brush the butter mixture generously over the tops of the sliders. Tip: Use a pastry brush for even coverage and to prevent the buns from becoming soggy.
7. Bake for 15 minutes, or until the cheese is fully melted and the buns are golden brown.
8. Remove from the oven and let cool for 2 minutes before slicing into individual sliders.

Crunchy on the outside and irresistibly soft within, these sliders offer a perfect balance of textures. The tangy mustard and rich butter glaze elevate the corned beef and Swiss cheese, making them ideal for a cozy game night or a casual gathering.

Irish Corned Beef Stew

Amidst the quiet hum of the kitchen, there’s something deeply comforting about preparing a dish that feels like a warm embrace. Irish Corned Beef Stew, with its tender chunks of meat and hearty vegetables, is just that—a slow-cooked melody of flavors that sings of home and heritage.

Ingredients

• 2 lbs corned beef brisket
• 4 cups water
• 1 cup beef broth
• 2 tbsp vegetable oil
• 3 large potatoes, peeled and cubed
• 2 large carrots, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp black pepper
• 1 bay leaf

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering.
2. Add chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Place the corned beef brisket in the pot, browning each side for 3 minutes to develop flavor.
4. Pour in water and beef broth, ensuring the brisket is fully submerged.
5. Add dried thyme, black pepper, and bay leaf, stirring gently to combine.
6. Bring the mixture to a boil, then reduce heat to low, covering the pot with a lid.
7. Simmer for 2 hours, checking occasionally to ensure the liquid doesn’t evaporate completely.
8. Add cubed potatoes and sliced carrots to the pot, submerging them in the liquid.
9. Continue simmering for another 30 minutes, or until the vegetables are fork-tender.
10. Remove the bay leaf and discard before serving.

You’ll find the stew’s broth rich and savory, with the corned beef falling apart at the slightest touch. Serve it alongside a slice of rustic bread to soak up every last drop, or over a bed of buttery mashed potatoes for an extra indulgent twist.

Corned Beef and Potato Bake

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where today’s comfort dish begins. There’s something deeply satisfying about combining simple ingredients to create a meal that feels like a hug, and this corned beef and potato bake is just that—a hearty, comforting dish perfect for any day.

Ingredients

• 2 cups diced corned beef
• 4 cups peeled and diced potatoes
• 1 cup diced onion
• 1/2 cup heavy cream
• 1/4 cup melted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the diced corned beef, potatoes, and onion.
3. Pour the heavy cream and melted butter over the mixture, then sprinkle with salt, black pepper, and garlic powder. Toss gently to coat evenly.
4. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
5. Cover the dish with aluminum foil and bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
6. Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and lightly golden.
7. Let the bake rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Layers of tender potatoes and savory corned beef come together under a blanket of melted cheese, offering a dish that’s both comforting and satisfying. Serve it with a side of crisp green salad or enjoy it as is for a meal that warms the soul.

Slow Cooker Corned Beef with Beer and Mustard

Lazy afternoons call for meals that simmer gently, filling the home with warmth and anticipation. This slow cooker corned beef, enriched with the depth of beer and the tang of mustard, is a testament to the beauty of patience and simplicity.

Ingredients

• 3 lbs corned beef brisket
• 1 cup dark beer
• 1/4 cup whole grain mustard
• 2 tbsp brown sugar
• 1 tsp black peppercorns
• 4 cloves garlic, minced
• 1 large onion, sliced
• 4 cups water

Instructions

1. Place the corned beef brisket in the slow cooker, fat side up.
2. In a medium bowl, whisk together the dark beer, whole grain mustard, brown sugar, black peppercorns, and minced garlic until well combined.
3. Pour the beer mixture over the brisket in the slow cooker.
4. Add the sliced onion around the sides of the brisket.
5. Pour the water into the slow cooker until the brisket is nearly covered.
6. Cover and cook on low for 8 hours, or until the meat is tender and easily pulls apart with a fork.
7. Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes before slicing against the grain.

Unbelievably tender, the corned beef carries a perfect balance of savory and sweet, with the mustard adding a subtle kick. Serve it atop a heap of creamy mashed potatoes or tucked into a crusty sandwich for a comforting meal that feels like a hug.

Corned Beef and Sauerkraut Pizza

Evenings like these call for something unexpectedly comforting, a dish that bridges the gap between tradition and innovation. This corned beef and sauerkraut pizza does just that, offering a familiar yet novel flavor profile that’s perfect for those looking to experiment in the kitchen.

Ingredients

• 1 lb pizza dough
• 1/2 cup tomato sauce
• 2 cups shredded mozzarella cheese
• 1 cup cooked corned beef, chopped
• 1/2 cup sauerkraut, drained
• 1 tbsp olive oil
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Tip: Letting the dough rest for 10 minutes makes it easier to shape.
3. Brush the dough with olive oil and sprinkle garlic powder evenly over the surface.
4. Spread tomato sauce over the dough, leaving a 1-inch border for the crust.
5. Layer mozzarella cheese, corned beef, and sauerkraut on top of the sauce.
6. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through baking for even cooking.
7. Remove from the oven and let it cool for 2 minutes before slicing. Tip: Use a sharp pizza cutter for clean slices.

Now, the pizza presents a delightful contrast between the crispy crust and the tender, flavorful toppings. The tanginess of the sauerkraut cuts through the richness of the corned beef, creating a balanced bite. Try serving it with a light arugula salad dressed in lemon vinaigrette to complement the hearty flavors.

Corned Beef Breakfast Burritos

Waking up to the gentle hum of the morning, there’s something deeply comforting about wrapping your hands around a warm, hearty breakfast burrito, its fillings a tender embrace of flavors and textures.

Ingredients

• 1 cup cooked corned beef, shredded
• 4 large eggs
• 1/4 cup milk
• 1 tbsp butter
• 1/2 cup diced potatoes
• 1/4 cup diced onions
• 1/4 cup shredded cheddar cheese
• 4 large flour tortillas
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add diced potatoes and onions, cooking until potatoes are golden and onions are translucent, about 5 minutes. Tip: Stir occasionally to ensure even cooking.
2. In a bowl, whisk together eggs, milk, salt, and pepper. Melt butter in a separate skillet over low heat, then pour in the egg mixture. Tip: Cook eggs slowly for a softer texture, stirring gently.
3. Once eggs are softly set, add shredded corned beef to the skillet with potatoes and onions, heating through for 2 minutes. Tip: This allows the flavors to meld beautifully.
4. Warm flour tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
5. Divide the egg, corned beef, and potato mixture evenly among the tortillas. Sprinkle shredded cheddar cheese on top.
6. Fold the sides of each tortilla inward, then roll from the bottom up to enclose the filling securely.
7. Serve immediately. The burritos boast a delightful contrast between the creamy eggs, the savory corned beef, and the slight crunch of the potatoes. For an extra kick, a drizzle of hot sauce or a side of salsa verde elevates the dish wonderfully.

Soft whispers of steam rise as you take the first bite, the melty cheese and hearty fillings a testament to the simple joys of a well-made breakfast. Sharing these burritos turns any morning into a occasion, their warmth a gentle start to the day.

Corned Beef and Kale Soup

Beneath the soft glow of the kitchen light, there’s something deeply comforting about stirring a pot of soup, especially one that blends the hearty richness of corned beef with the earthy tones of kale. This recipe, a humble yet flavorful dish, is perfect for those evenings when you crave warmth and simplicity.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 1 lb corned beef, chopped
• 2 cups chopped kale
• 1 cup diced carrots
• 1 cup diced potatoes
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups chicken broth and 2 cups water, bringing the mixture to a gentle boil.
5. Add 1 lb chopped corned beef, 2 cups chopped kale, 1 cup diced carrots, and 1 cup diced potatoes to the pot.
6. Season with 1/2 tsp black pepper, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
7. Tip: For a deeper flavor, let the soup sit for 10 minutes off the heat before serving.
8. Tip: If the soup is too thick, add more water in 1/4 cup increments until desired consistency is reached.
9. Tip: Serve with a slice of crusty bread to soak up the broth.

Kindly, the soup presents a harmonious blend of textures, from the tender chunks of corned beef to the slight crunch of kale. Its robust flavor profile makes it a standout dish, especially when garnished with a sprinkle of fresh herbs or a dash of hot sauce for those who prefer a little heat.

Corned Beef Tacos with Avocado Crema

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s culinary adventure begins. There’s something deeply comforting about combining the hearty richness of corned beef with the creamy smoothness of avocado, a pairing that promises to delight the senses and warm the soul.

Ingredients

• 1 cup shredded corned beef
• 4 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 cup chopped cilantro
• 1/2 cup shredded cabbage
• 1/4 cup diced red onion

Instructions

1. Preheat a skillet over medium heat for 2 minutes until warm.
2. Place the corn tortillas in the skillet, heating each side for 30 seconds until soft and pliable. Tip: Keep them warm by wrapping in a clean kitchen towel.
3. In a blender, combine the avocado, sour cream, lime juice, salt, and ground cumin. Blend until smooth to create the avocado crema. Tip: For a thinner consistency, add a teaspoon of water at a time.
4. Assemble the tacos by evenly distributing the shredded corned beef among the tortillas.
5. Drizzle the avocado crema over the corned beef, then top with chopped cilantro, shredded cabbage, and diced red onion. Tip: For an extra crunch, toast the tortillas for an additional 30 seconds after assembling.

Finally, the tacos stand ready, a harmonious blend of textures and flavors. The tender corned beef contrasts beautifully with the crisp cabbage and the velvety avocado crema, offering a bite that’s as satisfying to eat as it is to behold. Serve them with a side of pickled jalapeños for a spicy kick that elevates the dish to new heights.

Corned Beef and Egg Breakfast Muffins

Lazy mornings call for something hearty yet simple, a dish that bridges the gap between comfort and convenience. These corned beef and egg breakfast muffins are just that, a cozy embrace in the form of a grab-and-go meal.

Ingredients

• 1 cup corned beef, chopped
• 6 large eggs
• 1/4 cup milk
• 1/2 cup cheddar cheese, shredded
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a muffin tin with olive oil.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
3. Evenly distribute the chopped corned beef among the muffin cups, then pour the egg mixture over the top, filling each cup about 3/4 full.
4. Sprinkle shredded cheddar cheese on top of each muffin cup.
5. Bake for 20-25 minutes, or until the eggs are set and the tops are lightly golden. Tip: To check doneness, insert a toothpick into the center of a muffin; if it comes out clean, they’re ready.
6. Let the muffins cool in the tin for 5 minutes before removing. Tip: Run a knife around the edges to loosen them if they stick.
7. Serve warm. Tip: For an extra kick, add a dash of hot sauce or a spoonful of salsa on top.

Soft yet slightly crispy around the edges, these muffins offer a savory bite with the rich flavors of corned beef and melted cheese. Try pairing them with a fresh avocado slice or a dollop of sour cream for added creaminess.

Corned Beef and Cabbage Rolls

Just as the first light of dawn gently touches the kitchen counter, there’s something profoundly comforting about preparing a dish that feels like a hug from the inside. Corned beef and cabbage rolls, with their tender embrace of flavors, offer just that—a moment of warmth and nostalgia in every bite.

Ingredients

• 1 lb corned beef, thinly sliced
• 8 large cabbage leaves
• 2 cups water
• 1 tbsp olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Bring a large pot of water to a boil over high heat. Carefully add the cabbage leaves and blanch for 2 minutes until slightly softened. Remove and set aside to cool.
2. In a skillet over medium heat, add 1 tbsp olive oil. Sauté 1/2 cup finely chopped onion and 2 cloves minced garlic until translucent, about 3 minutes.
3. Layer each cabbage leaf with 2 oz of thinly sliced corned beef, then top with a spoonful of the sautéed onion and garlic mixture.
4. Roll the cabbage leaves tightly around the filling, tucking in the sides as you go to secure the contents.
5. Place the rolls seam-side down in a baking dish. Pour 2 cups of water around the rolls to keep them moist during baking.
6. Preheat the oven to 350°F. Cover the baking dish with foil and bake for 25 minutes, or until the cabbage is tender and the filling is heated through.
7. Remove from the oven and let rest for 5 minutes before serving. This allows the flavors to meld together beautifully.

Gently unraveling a cabbage roll reveals the melty corned beef inside, its richness perfectly balanced by the slight crunch of the cabbage. Serve these rolls atop a bed of mashed potatoes for a hearty meal that comforts as much as it satisfies.

Corned Beef and Cheese Stuffed Peppers

Venturing into the kitchen on a quiet evening, the thought of combining the hearty richness of corned beef with the creamy melt of cheese inside vibrant peppers feels like a comforting embrace. This dish, a playful twist on stuffed peppers, promises warmth and satisfaction with every bite.

Ingredients

• 4 large bell peppers
• 2 cups cooked corned beef, diced
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a bowl, mix the diced corned beef, shredded cheddar cheese, sour cream, salt, and black pepper until well combined.
4. Stuff each bell pepper with the corned beef and cheese mixture, packing it gently to fill completely.
5. Drizzle the olive oil over the stuffed peppers to help them brown in the oven.
6. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
7. Let the peppers rest for 5 minutes before serving to allow the filling to set.

Just out of the oven, these peppers offer a delightful contrast between the soft, sweet flesh of the pepper and the savory, cheesy filling. Serve them atop a bed of wild rice for an extra layer of texture, or alongside a crisp green salad to cut through the richness.

Corned Beef and Onion Pie

Falling into the comfort of homemade pies, this corned beef and onion pie brings warmth to any table, its savory filling encased in a flaky crust that whispers of home.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 2/3 cup unsalted butter, chilled and diced
• 4-6 tbsp ice water
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cups corned beef, cooked and shredded
• 1/4 cup beef broth
• 1 tbsp Worcestershire sauce
• 1/2 tsp black pepper
• 1 egg, beaten

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt.
3. Add 2/3 cup unsalted butter, chilled and diced, to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add 4-6 tbsp ice water, one tablespoon at a time, stirring until the dough comes together. Tip: The dough should hold together when pressed but not be sticky.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 large onion, thinly sliced, and cook until soft and translucent, about 5 minutes.
7. Stir in 2 cups corned beef, cooked and shredded, 1/4 cup beef broth, 1 tbsp Worcestershire sauce, and 1/2 tsp black pepper. Cook for another 2 minutes, then remove from heat.
8. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Tip: Roll from the center outward for an even thickness.
9. Transfer the dough to the pie dish, trim the edges, and fill with the corned beef mixture.
10. Roll out the remaining dough for the top crust, place over the filling, and seal the edges. Cut slits in the top to vent.
11. Brush the top with 1 beaten egg for a golden finish. Tip: Use a pastry brush for an even application.
12. Bake for 35-40 minutes, or until the crust is golden brown.

Vivid in its simplicity, the pie emerges with a crust that shatters delicately, revealing a rich, savory filling. Serve it alongside a crisp green salad for a contrast in textures, or enjoy it as is, a testament to the comfort of pie.

Corned Beef and Rye Bread Pudding

Oh, there’s something deeply comforting about transforming the humble leftovers into a dish that feels entirely new. This corned beef and rye bread pudding is a tender, savory embrace, perfect for those moments when you’re looking to slow down and savor.

Ingredients

– 2 cups cubed rye bread – 1 cup diced corned beef – 3 large eggs – 1 cup whole milk – 1/2 cup heavy cream – 1 tbsp Dijon mustard – 1/2 tsp salt – 1/4 tsp black pepper – 1/2 cup shredded Swiss cheese

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch baking dish. 2. In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, and black pepper until fully combined. 3. Gently fold in the cubed rye bread and diced corned beef, ensuring each piece is well-coated with the egg mixture. Let it sit for 10 minutes to allow the bread to absorb the liquid. 4. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the shredded Swiss cheese on top. 5. Bake for 35-40 minutes, or until the pudding is set and the top is golden brown. A knife inserted in the center should come out clean. 6. Let the pudding rest for 5 minutes before serving to allow it to set further. During baking, the edges will crisp up beautifully, offering a delightful contrast to the soft, custardy center. The mustard adds a subtle sharpness that cuts through the richness, making each bite perfectly balanced. Consider serving it with a simple green salad to round out the meal.

Corned Beef and Carrot Stew

Dusk settles softly outside, casting a golden hue that seems to whisper of comfort and warmth, much like the dish we’re about to explore. It’s a simple yet profound meal, where each ingredient plays its part in creating something greater than the sum of its parts.

Ingredients

• 2 lbs corned beef, cut into chunks
• 4 cups carrots, sliced
• 1 large onion, diced
• 4 cups beef broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 large diced onion to the pot, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Place 2 lbs corned beef chunks into the pot, browning on all sides, approximately 3 minutes per side.
4. Pour in 4 cups beef broth, ensuring the meat is fully submerged, then add 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
5. Bring the mixture to a boil, then reduce heat to low, covering the pot to simmer for 1.5 hours, until the beef is tender.
6. Add 4 cups sliced carrots to the pot, simmering uncovered for an additional 30 minutes, or until the carrots are fork-tender.
7. Remove the bay leaves before serving, adjusting seasoning if necessary.

Unassuming in its simplicity, this stew reveals layers of flavor with each bite, the carrots sweet against the savory depth of the corned beef. Serve it over a mound of buttery mashed potatoes for a meal that feels like a hug from the inside out.

Corned Beef and Mustard Glazed Turnips

Wandering through the kitchen on a quiet evening, the idea of combining the hearty richness of corned beef with the subtle sweetness of turnips seemed like a comforting embrace. This dish, with its mustard glaze, brings a warm, tangy depth that perfectly complements the earthy turnips, creating a meal that feels both nourishing and indulgent.

Ingredients

• 1 lb corned beef, thinly sliced
• 4 cups turnips, peeled and cubed
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, whisk together the Dijon mustard, honey, olive oil, salt, and black pepper until smooth. Tip: Adjust the honey based on your preference for sweetness.
3. Add the cubed turnips to the bowl and toss until they’re evenly coated with the mustard glaze.
4. Spread the glazed turnips in a single layer on a baking sheet. Tip: Lining the sheet with parchment paper prevents sticking and makes cleanup easier.
5. Bake in the preheated oven for 25 minutes, or until the turnips are tender and the glaze has caramelized slightly.
6. While the turnips are baking, heat a skillet over medium heat and add the thinly sliced corned beef. Cook for 2-3 minutes on each side until slightly crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
7. Once the turnips are done, arrange them on a serving platter and top with the crispy corned beef slices.

After baking, the turnips become wonderfully tender with a slightly crispy exterior, while the mustard glaze adds a vibrant tanginess. The corned beef, with its salty crispness, offers a delightful contrast, making this dish a perfect balance of flavors and textures. Serve it alongside a simple green salad for a complete meal that’s as satisfying to look at as it is to eat.

Corned Beef and Apple Salad

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where today’s creation begins. This dish, a harmonious blend of savory and sweet, invites a moment of pause, a chance to savor the simple joys of cooking.

Ingredients

• 1 cup corned beef, cooked and diced
• 1 medium apple, cored and diced
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely diced
• 1 tbsp lemon juice
• 1/2 tsp black pepper
• 4 cups mixed greens

Instructions

1. In a large mixing bowl, combine the diced corned beef, apple, celery, and red onion.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and black pepper until smooth.
3. Pour the dressing over the corned beef mixture and gently toss to coat all ingredients evenly. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Arrange the mixed greens on a serving platter or individual plates.
5. Spoon the corned beef and apple mixture over the greens. Tip: For an extra crunch, sprinkle with toasted walnuts or pecans.
6. Serve immediately. Tip: This salad pairs beautifully with a crisp white wine or a light beer.

With each bite, the crispness of the apple and the tenderness of the corned beef create a delightful contrast, while the dressing adds a creamy, tangy note. Consider serving it atop a slice of rustic bread for a heartier meal, or enjoy it as is for a light, refreshing lunch.

Corned Beef and Guinness Stew

Perhaps there’s no better way to welcome the crisp embrace of autumn than with a hearty bowl of Corned Beef and Guinness Stew, a dish that marries the robust flavors of corned beef with the deep, malty undertones of Guinness, creating a comforting meal that feels like a warm hug on a chilly evening.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 lbs corned beef, cut into 1-inch cubes
• 2 cups Guinness beer
• 4 cups beef broth
• 3 large carrots, sliced into 1/2-inch pieces
• 3 large potatoes, diced into 1-inch cubes
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 large diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Increase heat to medium-high, add 2 lbs corned beef cubes, and brown on all sides, about 5 minutes total.
5. Pour in 2 cups Guinness beer, scraping the bottom of the pot to loosen any browned bits, a key step for deepening the stew’s flavor.
6. Add 4 cups beef broth, 3 sliced carrots, 3 diced potatoes, 1 tsp thyme, and 1 tsp rosemary. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until the beef is tender and the vegetables are soft.
8. Season with salt and pepper to taste before serving.

Zestful and rich, this stew boasts tender chunks of corned beef and vegetables in a velvety broth, with the Guinness adding a subtle complexity. Serve it with a slice of crusty bread to soak up every last drop, or over a bed of mashed potatoes for an extra comforting twist.

Corned Beef and Parsnip Mash

There’s something deeply comforting about the combination of savory corned beef and the sweet, earthy notes of parsnips, especially when blended into a smooth, hearty mash. This dish, with its roots in tradition yet simple enough for a weeknight, invites a moment of pause and appreciation for the flavors that home cooking brings.

Ingredients

• 2 cups peeled and diced parsnips
• 1 cup cooked corned beef, shredded
• 1/4 cup whole milk
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the diced parsnips in a medium pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes, or until the parsnips are fork-tender.
2. Drain the parsnips and return them to the pot. Add the milk, butter, salt, and pepper. Mash with a potato masher until smooth, about 2 minutes. For a creamier texture, use a hand blender.
3. Gently fold in the shredded corned beef until evenly distributed throughout the mash. Heat over low for 2 minutes to warm the beef through.
4. Serve the mash hot, garnished with a pat of butter or a sprinkle of fresh parsley for a touch of color and freshness.

Just as the last light of day fades, this corned beef and parsnip mash offers a comforting embrace with its creamy texture and rich, layered flavors. Consider serving it alongside a crisp green salad or atop a slice of toasted rye for a delightful contrast in textures.

Corned Beef and Leek Quiche

Lately, I’ve found myself drawn to the comforting embrace of a quiche, its buttery crust and creamy filling a canvas for whatever the season offers. Today, it’s the humble corned beef and leek, a pairing that whispers of cozy mornings and the slow unfurling of day.

Ingredients

• 1 9-inch pie crust, unbaked
• 1 cup cooked corned beef, diced
• 1 leek, thinly sliced
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Swiss cheese

Instructions

1. Preheat your oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough from the edges.
2. In a medium skillet over medium heat, sauté the thinly sliced leek until soft and translucent, about 5 minutes. Tip: Avoid browning the leeks to keep their delicate flavor.
3. Spread the diced corned beef and sautéed leeks evenly over the bottom of the pie crust. Sprinkle the shredded Swiss cheese on top.
4. In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, and black pepper until well combined. Tip: For a smoother filling, strain the mixture through a fine-mesh sieve.
5. Carefully pour the egg mixture over the corned beef, leeks, and cheese in the pie crust.
6. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden. Tip: To prevent overbrowning, cover the edges of the crust with aluminum foil halfway through baking.
7. Remove the quiche from the oven and let it cool for at least 10 minutes before slicing.

Kindly, this quiche emerges from the oven with a golden top, its filling a tender custard cradling the savory bites of corned beef and the subtle sweetness of leeks. Serve it warm, with a simple green salad, to let its flavors shine.

Conclusion

Great choices await in our roundup of 22 Delicious Corned Beef Recipes for Every Occasion! Whether you’re planning a festive feast or a cozy family dinner, there’s something here to satisfy every craving. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!