20 Savory Corned Beef Recipes Stove Top Delights

Zesty flavors and hearty meals await in our roundup of 20 Savory Corned Beef Recipes: Stove Top Delights! Perfect for those cozy nights in or when you’re craving something comforting yet easy to whip up, these recipes are a game-changer for home cooks across North America. Dive in and discover your next favorite dish that promises to delight your taste buds and simplify your cooking routine.

Classic Stove Top Corned Beef and Cabbage

Evenings like these call for a meal that feels like a warm embrace, something hearty and comforting yet simple in its elegance. Classic Stove Top Corned Beef and Cabbage is just that—a dish steeped in tradition, its flavors melding together in a pot to create something greater than the sum of its parts.

Ingredients

• 3 lbs corned beef brisket, with spice packet
• 1 large head green cabbage, cored and cut into 8 wedges
• 1 lb small red potatoes, scrubbed
• 4 large carrots, peeled and cut into 3-inch pieces
• 4 cups cold water
• 2 tbsp apple cider vinegar
• 1 tbsp whole black peppercorns
• 2 bay leaves

Instructions

1. Place the corned beef brisket in a large pot, fat side up. Sprinkle the spice packet over the brisket.
2. Add the cold water, apple cider vinegar, black peppercorns, and bay leaves to the pot, ensuring the brisket is fully submerged.
3. Bring the pot to a boil over high heat, then reduce to a simmer. Cover and cook for 2 hours, skimming any foam that rises to the surface.
4. After 2 hours, add the potatoes and carrots to the pot. Cover and simmer for 15 minutes.
5. Add the cabbage wedges to the pot, submerging them in the liquid. Cover and simmer for an additional 15 minutes, or until the vegetables are tender.
6. Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain.
7. Serve the sliced corned beef with the vegetables and a ladle of the cooking liquid.

Finally, the corned beef should be tender enough to pull apart with a fork, its saltiness perfectly balanced by the sweetness of the carrots and cabbage. For a twist, serve it with a dollop of whole-grain mustard or a side of rye bread to soak up the flavorful broth.

Spicy Corned Beef Hash with Peppers

Just as the first light of dawn creeps over the horizon, there’s something deeply comforting about the sizzle of a skillet coming to life, especially when it’s filled with the hearty, vibrant colors of Spicy Corned Beef Hash with Peppers. This dish, with its rich history and bold flavors, invites a moment of pause, a chance to savor the simple joys of cooking and eating.

Ingredients

• 2 cups finely diced corned beef, preferably from the flat cut
• 1 1/2 cups Yukon gold potatoes, peeled and diced into 1/4-inch cubes
• 1/2 cup clarified butter
• 1/2 cup red bell pepper, finely diced
• 1/2 cup green bell pepper, finely diced
• 1/4 cup yellow onion, finely diced
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a 12-inch cast-iron skillet, heat clarified butter over medium heat until it shimmers, about 2 minutes.
2. Add diced potatoes, spreading them in an even layer. Cook undisturbed for 5 minutes to allow a golden crust to form.
3. Stir in red and green bell peppers, along with yellow onion. Cook for another 4 minutes, until vegetables begin to soften.
4. Fold in corned beef, smoked paprika, cayenne pepper, sea salt, and black pepper. Cook for 6 minutes, stirring occasionally, until the beef is heated through and flavors meld.
5. Create two wells in the hash. Pour beaten eggs into each well. Cover the skillet and cook for 3 minutes, or until eggs are set to your liking.
6. Remove from heat. Let stand for 2 minutes before serving to allow flavors to settle.

The hash emerges with a delightful contrast of textures: crispy potatoes against the tender chew of corned beef, all punctuated by the creamy richness of the eggs. For an unexpected twist, serve it atop a toasted slice of sourdough, letting the bread soak up every last bit of flavor.

Corned Beef and Potato Skillet

Moments like these call for comfort food that warms the soul and fills the kitchen with inviting aromas. This dish, a harmonious blend of savory and hearty, is perfect for those reflective evenings when time seems to stand still.

Ingredients

• 1 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1.5 lbs corned beef, thinly sliced
• 3 medium Yukon Gold potatoes, diced into 1/2-inch cubes
• 1/2 cup beef stock
• 1 tbsp whole grain mustard
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Heat clarified butter in a large cast-iron skillet over medium heat until shimmering, about 2 minutes.
2. Add thinly sliced yellow onion, sautéing until translucent and slightly caramelized, approximately 5 minutes.
3. Stir in minced garlic, cooking for 30 seconds until fragrant, being careful not to burn.
4. Layer thinly sliced corned beef over the onions, allowing it to slightly crisp at the edges, about 3 minutes per side.
5. Scatter diced Yukon Gold potatoes around the beef, ensuring they make contact with the skillet for optimal browning.
6. Pour in beef stock and whole grain mustard, stirring gently to combine without breaking the beef slices.
7. Sprinkle fresh thyme leaves over the mixture, then season lightly with salt and generously with freshly ground black pepper.
8. Cover and simmer on low heat for 20 minutes, or until potatoes are tender and have absorbed the flavors.
9. Remove the lid for the last 5 minutes to reduce any remaining liquid, allowing the potatoes to develop a golden crust.

Offering a delightful contrast between the tender corned beef and the crispy-edged potatoes, this skillet meal is a testament to simplicity and depth of flavor. Serve it straight from the skillet for a rustic presentation, or top with a fried pasture-raised egg for an extra layer of richness.

Stove Top Corned Beef Reuben Sandwich

Kindly imagine the warmth of your kitchen, the sizzle of butter meeting the pan, and the rich aroma of corned beef mingling with sauerkraut. This Stove Top Corned Beef Reuben Sandwich is a homage to comfort, a blend of textures and flavors that speak to the soul.

Ingredients

• 1 tbsp clarified butter
• 2 slices rye bread, lightly toasted
• 4 oz corned beef, thinly sliced
• 1/4 cup sauerkraut, drained
• 2 slices Swiss cheese
• 2 tbsp Thousand Island dressing

Instructions

1. Heat a large skillet over medium heat (350°F) and add the clarified butter, ensuring it coats the bottom evenly.
2. Place one slice of rye bread in the skillet, topping it with the corned beef, sauerkraut, and Swiss cheese in that order.
3. Spread Thousand Island dressing on the second slice of rye bread and place it dressing-side down on top of the cheese.
4. Press the sandwich gently with a spatula and cook for 3-4 minutes until the bottom bread is golden brown and the cheese begins to melt.
5. Carefully flip the sandwich using the spatula, cooking the other side for an additional 3-4 minutes until equally golden and the cheese is fully melted.
6. Remove from heat and let it sit for a minute before slicing diagonally for serving.

For an extra crispy exterior, lightly butter the outer sides of the bread before cooking. Ensure your skillet is at the right temperature to avoid burning the bread while waiting for the cheese to melt. Letting the sandwich rest before slicing ensures the ingredients meld together beautifully.

Finally, the sandwich presents a harmonious blend of crunchy, creamy, and tangy elements, with the melted Swiss cheese acting as a rich binder. Serve it with a side of pickles for an added crunch and acidity that cuts through the richness.

Corned Beef and Onion Stir-Fry

Venturing into the kitchen on a quiet evening, the aroma of corned beef and onions sizzling together brings a comforting warmth to the soul. This dish, a humble yet flavorful stir-fry, is a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 1 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 8 oz corned beef, thinly sliced against the grain
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1/4 cup water
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat clarified butter in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add thinly sliced yellow onion to the skillet, stirring occasionally until translucent and slightly caramelized, about 5 minutes.
3. Increase heat to medium-high and add thinly sliced corned beef, spreading evenly across the skillet to ensure even cooking.
4. Allow the corned beef to sear undisturbed for 2 minutes, then stir to brown the other side, about another 2 minutes.
5. In a small bowl, whisk together soy sauce, brown sugar, and water until the sugar dissolves.
6. Pour the sauce over the corned beef and onions, stirring to coat evenly. Reduce heat to low and simmer for 3 minutes, allowing the flavors to meld.
7. Sprinkle freshly ground black pepper over the stir-fry, then remove from heat.

Unassuming at first glance, this stir-fry surprises with its depth of flavor—the sweetness of caramelized onions balancing the savory, salty corned beef. Serve it over a bed of steamed rice or alongside a crisp green salad for a meal that feels both nourishing and indulgent.

Corned Beef and Egg Breakfast Skillet

Gently, the morning light filters through the kitchen window, casting a warm glow on the skillet where memories and meals begin. Today, we embrace the simplicity and heartiness of a dish that combines the robust flavors of corned beef with the delicate tenderness of eggs, a perfect harmony for a reflective morning.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced corned beef, preferably from the brisket
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup finely chopped yellow onion
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat a 10-inch cast-iron skillet over medium heat (350°F) and add the clarified butter, ensuring the surface is evenly coated.
2. Add the finely chopped yellow onion to the skillet, sautéing until translucent, about 2 minutes, to build a flavor base.
3. Incorporate the diced corned beef, spreading it evenly across the skillet, and cook until slightly crispy, approximately 3 minutes, stirring occasionally.
4. Pour the lightly beaten pasture-raised eggs over the corned beef, reducing the heat to low (250°F) to allow the eggs to set gently without browning.
5. Season with freshly ground black pepper and sea salt, then cover the skillet with a lid to trap steam, cooking until the eggs are softly set, about 4 minutes.
6. Remove the skillet from heat and let it stand, covered, for 1 minute to finish cooking the eggs through residual heat.

How the eggs cradle the corned beef in a tender embrace, offering a contrast of textures that is both comforting and invigorating. Serve this skillet directly at the table, perhaps with a side of toasted sourdough, to soak up the rich, savory juices.

Corned Beef and Sauerkraut Simmer

Wandering through the flavors of tradition and comfort, this dish brings together the hearty richness of corned beef with the tangy depth of sauerkraut, simmered to perfection. It’s a recipe that whispers of home and heritage, inviting you to slow down and savor each bite.

Ingredients

• 2 lbs corned beef brisket, trimmed of excess fat
• 4 cups sauerkraut, drained and rinsed
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp whole grain mustard
• 1 tsp caraway seeds
• 2 cups low-sodium beef broth
• 1 tbsp clarified butter
• 1 bay leaf

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until shimmering.
2. Add the thinly sliced yellow onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
3. Place the corned beef brisket on top of the onions, fat side up.
4. Spread the whole grain mustard evenly over the top of the brisket.
5. Scatter the caraway seeds and bay leaf around the brisket.
6. Pour the beef broth into the Dutch oven, ensuring it comes halfway up the sides of the brisket.
7. Bring the broth to a gentle simmer, then reduce the heat to low, cover, and cook for 2.5 hours.
8. After 2.5 hours, add the drained and rinsed sauerkraut around the brisket, submerging it slightly in the broth.
9. Cover and continue to simmer for an additional 30 minutes, or until the brisket is fork-tender.
10. Remove the brisket from the Dutch oven and let it rest for 10 minutes before slicing against the grain.

Brimming with layers of flavor, the corned beef emerges tender and succulent, perfectly complemented by the sauerkraut’s sharp tang. Serve it atop a mound of buttery mashed potatoes or alongside crusty rye bread for a meal that feels like a warm embrace.

Corned Beef and Caramelized Onion Pasta

Evenings like these call for a dish that bridges the gap between comfort and sophistication, a meal that feels both indulgent and intimately familiar. This pasta, with its rich corned beef and sweetly caramelized onions, is just that—a humble yet elegant embrace in a bowl.

Ingredients

• 8 oz dried pasta (such as fusilli or penne)
• 1 tbsp extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 1/2 tsp granulated sugar
• 1/4 tsp kosher salt
• 1 cup cooked corned beef, shredded
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion, sugar, and salt, stirring to combine. Cook, stirring occasionally, until the onions are deeply caramelized, about 20 minutes. Lower the heat if they begin to burn.
3. Add the shredded corned beef to the skillet with the onions, stirring to combine. Cook for 2-3 minutes until the beef is heated through.
4. Pour in the heavy cream and reserved pasta water, stirring to create a smooth sauce. Bring to a simmer and cook for 2 minutes, allowing the sauce to slightly thicken.
5. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Stir in the Parmesan cheese, butter, and black pepper until the cheese is melted and the pasta is glossy.

Silky strands of pasta cradle the tender corned beef and onions, each bite a perfect balance of savory and sweet. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the luxurious sauce.

Corned Beef and Cheese Quesadillas

Sometimes, the most comforting meals come from the simplest combinations, like the melty embrace of cheese and the hearty savoriness of corned beef, tucked between crisp tortillas. This dish is a humble yet satisfying twist on the classic quesadilla, perfect for those moments when you crave something familiar yet slightly unexpected.

Ingredients

• 4 large flour tortillas (10-inch diameter)
• 1 cup shredded sharp cheddar cheese, aged for 90 days
• 1 cup shredded Monterey Jack cheese
• 1/2 lb thinly sliced corned beef, chopped into bite-sized pieces
• 2 tbsp clarified butter, for brushing
• 1/4 cup finely diced white onion
• 1 tbsp chopped fresh cilantro

Instructions

1. Preheat a large cast-iron skillet over medium heat (350°F) for 5 minutes to ensure even cooking.
2. While the skillet heats, assemble the quesadillas by evenly distributing the cheddar cheese, Monterey Jack cheese, corned beef, white onion, and cilantro between two tortillas, leaving a 1/2-inch border around the edges.
3. Top each with another tortilla, pressing down gently to adhere the layers together.
4. Brush the top tortilla of each quesadilla lightly with clarified butter, using a pastry brush for even coverage.
5. Place one quesadilla, buttered side down, into the preheated skillet. Cook for 3-4 minutes, or until the bottom is golden brown and the cheese begins to melt.
6. Brush the top side with clarified butter, then carefully flip using a wide spatula. Cook for an additional 3-4 minutes, or until the second side is golden brown and the cheese is fully melted.
7. Transfer the cooked quesadilla to a cutting board and repeat the process with the second quesadilla.
8. Let the quesadillas rest for 1 minute before slicing into wedges with a sharp knife, allowing the cheese to set slightly for cleaner cuts.

The quesadillas emerge with a crisp exterior that gives way to a gooey, flavorful interior, where the saltiness of the corned beef plays beautifully against the mild cheeses. Serve them with a side of pickled jalapeños or a dollop of sour cream to add a bright contrast to the rich flavors.

Corned Beef and Red Pepper Stew

On a quiet evening like this, the thought of a warm, hearty stew simmering on the stove brings a sense of comfort and nostalgia. This corned beef and red pepper stew, with its rich flavors and tender textures, is a dish that feels like a gentle embrace.

Ingredients

• 1.5 lbs corned beef brisket, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 red bell peppers, seeded and sliced into thin strips
• 4 cups beef stock, preferably homemade
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 bay leaf
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Add the cubed corned beef brisket, searing each piece until a deep golden crust forms, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the finely diced yellow onion, cooking until translucent and slightly caramelized, about 5 minutes.
4. Stir in the minced garlic and sliced red bell peppers, cooking for an additional 2 minutes until fragrant.
5. Return the seared corned beef to the pot, along with any accumulated juices.
6. Pour in the beef stock, ensuring it covers the meat and vegetables. Stir in the tomato paste and smoked paprika until fully incorporated.
7. Add the bay leaf, then season lightly with salt and freshly ground black pepper. Remember, the corned beef is already salty, so adjust accordingly.
8. Bring the stew to a gentle simmer, then reduce the heat to low. Cover and cook for 2 hours, or until the beef is fork-tender.
9. After cooking, remove the bay leaf and discard. Taste and adjust seasoning if necessary.

Delightfully tender, the corned beef melts in your mouth, while the red peppers add a sweet, smoky depth. Serve this stew over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up the rich, flavorful broth.

Corned Beef and Cabbage Soup

Gently simmering on the stove, this Corned Beef and Cabbage Soup is a humble yet deeply satisfying dish, perfect for those reflective evenings when the air carries a slight chill. It’s a recipe that speaks of comfort, of slow-cooked flavors melding together in harmony, inviting you to pause and savor each spoonful.

Ingredients

• 1 tablespoon clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound corned beef brisket, cut into 1-inch cubes
• 4 cups beef stock, preferably homemade
• 2 cups water
• 1 large carrot, peeled and diced
• 2 medium Yukon Gold potatoes, peeled and cubed
• 1 small head green cabbage, cored and chopped
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• 1 tablespoon apple cider vinegar
• Salt, to adjust seasoning

Instructions

1. In a large Dutch oven, heat the clarified butter over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the cubed corned beef brisket to the pot, browning lightly on all sides, approximately 3 minutes per side.
5. Pour in the beef stock and water, ensuring the brisket is fully submerged. Bring to a gentle boil.
6. Reduce the heat to low, add the whole black peppercorns and bay leaf, then cover and simmer for 1 hour.
7. After the hour has passed, add the diced carrot, cubed Yukon Gold potatoes, and chopped cabbage to the pot.
8. Continue to simmer, uncovered, for another 30 minutes, or until the vegetables are tender.
9. Stir in the apple cider vinegar, then taste and adjust the seasoning with salt as needed.
10. Remove the bay leaf before serving.

Delightfully rich and hearty, this soup boasts a tender texture with layers of savory depth from the corned beef, balanced by the slight tang of apple cider vinegar. Serve it with a slice of crusty sourdough for dipping, or top with a dollop of horseradish cream for an extra kick.

Corned Beef and Sweet Potato Hash

There’s something deeply comforting about the way corned beef and sweet potatoes come together, a melody of savory and sweet that feels like a quiet morning wrapped in warmth. This dish, with its humble beginnings, transforms into a vibrant plate that speaks to the soul.

Ingredients

• 2 cups cooked corned beef, finely diced
• 2 medium sweet potatoes, peeled and cubed into 1/2-inch pieces
• 1 large yellow onion, finely diced
• 2 tbsp clarified butter
• 4 pasture-raised eggs, lightly beaten
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Heat a large cast-iron skillet over medium heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Add the diced sweet potatoes to the skillet, spreading them out in a single layer. Cook for 5 minutes without stirring to achieve a golden crust, then stir and continue cooking for another 5 minutes until tender.
3. Introduce the finely diced yellow onion to the skillet, sautéing with the sweet potatoes until the onion becomes translucent, about 3 minutes.
4. Stir in the diced corned beef, smoked paprika, sea salt, and black pepper, combining well with the sweet potatoes and onion. Cook for an additional 4 minutes to allow the flavors to meld.
5. Create four wells in the hash mixture and pour the lightly beaten eggs into each well. Cover the skillet and cook on low heat for 5 minutes, or until the eggs are set to your liking.
6. Garnish with freshly chopped parsley before serving.

Unassuming at first glance, this hash surprises with layers of texture—crispy edges give way to tender sweet potatoes, while the corned beef adds a hearty depth. Serve it straight from the skillet for a rustic touch, or plate it with a side of sourdough toast to soak up the rich, runny egg yolks.

Corned Beef and Green Bean Stir-Fry

Corned beef and green bean stir-fry is a dish that whispers of home, a comforting blend of savory and crisp that comes together in moments. Cradled in the warmth of your kitchen, this recipe is a gentle nod to simplicity and flavor.

Ingredients

• 1 cup thinly sliced corned beef, preferably from the flat cut
• 2 cups fresh green beans, trimmed and halved
• 2 tbsp clarified butter
• 1 tbsp minced garlic
• 1/2 cup thinly sliced yellow onion
• 1 tbsp soy sauce
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat a large skillet over medium-high heat (375°F) and add the clarified butter, allowing it to coat the bottom evenly.
2. Add the minced garlic and sliced yellow onion to the skillet, sautéing until the onion becomes translucent, about 2 minutes, stirring occasionally to prevent burning.
3. Introduce the green beans to the skillet, stirring to combine with the garlic and onion. Cook for 4 minutes, or until the beans begin to soften but retain a slight crunch.
4. Layer the thinly sliced corned beef over the green beans, gently folding it into the mixture to warm through without breaking apart, about 2 minutes.
5. Drizzle the soy sauce over the stir-fry and sprinkle with freshly ground black pepper, tossing lightly to ensure even distribution.
6. Remove from heat and let stand for 1 minute to allow the flavors to meld before serving.

Delightfully, the corned beef lends a tender, salty depth to the crisp green beans, creating a dish that’s as visually appealing as it is flavorful. Serve atop a bed of steamed jasmine rice for a complete meal that comforts and satisfies.

Corned Beef and Mushroom Gravy

Lingering over the stove as the evening light fades, there’s something deeply comforting about the process of transforming simple ingredients into a dish that feels like a warm embrace. This corned beef and mushroom gravy, with its rich layers of flavor, is a testament to the beauty of slow cooking and the magic that happens when ingredients are allowed to meld together over time.

Ingredients

• 1 lb corned beef, thinly sliced
• 2 cups wild mushrooms, roughly chopped
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp clarified butter
• 2 tbsp all-purpose flour
• 2 cups beef stock, preferably homemade
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers but does not smoke.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Introduce the minced garlic and fresh thyme leaves, cooking for an additional 1 minute until fragrant.
4. Add the roughly chopped wild mushrooms, stirring to coat in the butter, and cook until they release their moisture and begin to brown, approximately 8 minutes.
5. Sprinkle the all-purpose flour over the mushroom mixture, stirring constantly to form a roux, about 2 minutes.
6. Gradually whisk in the beef stock, ensuring no lumps remain, and bring the mixture to a gentle simmer.
7. Layer in the thinly sliced corned beef, submerging it into the gravy, and allow to simmer uncovered for 15 minutes, stirring occasionally.
8. Reduce the heat to low, stir in the heavy cream, and season with salt and freshly ground black pepper to taste. Simmer for an additional 5 minutes to thicken.

Rich and velvety, this gravy clings lovingly to each slice of corned beef, offering a harmonious blend of earthy mushrooms and savory depth. Serve it over a mound of buttery mashed potatoes or alongside a crusty loaf of sourdough for a meal that comforts as much as it satisfies.

Corned Beef and Colcannon Mash

Gently, the warmth of the kitchen wraps around you as you prepare to blend the hearty traditions of Ireland with the comforting familiarity of American cuisine. This dish, a harmonious marriage of savory corned beef and creamy colcannon mash, invites you to slow down and savor each step, each flavor, as if telling a story through food.

Ingredients

• 1 lb corned beef brisket, trimmed of excess fat
• 4 large russet potatoes, peeled and quartered
• 1/2 cup unsalted butter, clarified
• 1 cup whole milk, warmed
• 1 small head green cabbage, finely shredded
• 4 scallions, thinly sliced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Place the corned beef brisket in a large pot and cover with water by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook, covered, for 2.5 hours or until the meat is fork-tender.
2. While the beef cooks, place the quartered potatoes in a separate pot of salted water. Bring to a boil and cook for 15-20 minutes, until easily pierced with a fork.
3. Drain the potatoes and return them to the pot. Add the clarified butter and warmed milk, then mash until smooth and creamy. Season with salt and pepper.
4. In a large skillet, sauté the shredded cabbage and scallions over medium heat until just wilted, about 5 minutes. Fold the cabbage mixture into the mashed potatoes to create the colcannon.
5. Once the corned beef is cooked, let it rest for 10 minutes before slicing against the grain into thin pieces.

Buttery and rich, the colcannon mash cradles the tender slices of corned beef, their flavors melding in a comforting embrace. Serve this dish with a drizzle of the cooking liquid over the top for an extra layer of savoriness, or alongside a crisp, green salad to cut through the richness.

Corned Beef and Tomato Rice Skillet

Flickering through the memories of cozy kitchen evenings, there’s a dish that stands out for its simplicity and heartiness, a one-pan wonder that marries the robust flavors of corned beef with the sweet acidity of tomatoes, all nestled in a bed of fluffy rice.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 1/2 cups homemade chicken stock
• 1 can (12 oz) corned beef, crumbled
• 1 can (14.5 oz) diced tomatoes, with juices
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. In a 10-inch cast-iron skillet, heat clarified butter over medium heat until shimmering, about 1 minute.
2. Add diced yellow onion, sautéing until translucent, 4-5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic, cooking until fragrant, about 30 seconds, ensuring it doesn’t brown.
4. Add rinsed long-grain white rice, toasting lightly for 2 minutes to enhance its nutty flavor.
5. Pour in homemade chicken stock, scraping any browned bits from the skillet’s bottom for added depth.
6. Gently fold in crumbled corned beef and diced tomatoes with their juices, distributing evenly.
7. Season with smoked paprika and freshly ground black pepper, stirring to combine.
8. Bring to a simmer, then reduce heat to low, covering tightly. Cook for 18 minutes, undisturbed, to allow the rice to absorb the liquids fully.
9. Remove from heat, letting it stand covered for 5 minutes to steam and fluff the rice.
10. Garnish with chopped fresh parsley before serving.

Layers of flavor unfold with each bite, from the savory corned beef to the bright tomatoes, all cradled by perfectly cooked rice. Serve it straight from the skillet for a rustic presentation, or plate it alongside a crisp green salad for a balanced meal.

Corned Beef and Spinach Omelette

How quietly the morning unfolds, with the promise of a meal that comforts as much as it nourishes. This corned beef and spinach omelette is a tender embrace of flavors, perfect for those moments when you seek both simplicity and depth in your breakfast.

Ingredients

• 2 tbsp clarified butter
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup finely chopped corned beef
• 1/4 cup fresh spinach leaves, tightly packed
• 1/8 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat a 10-inch non-stick skillet over medium-low heat and add 1 tbsp of clarified butter, ensuring the pan is evenly coated.
2. In a mixing bowl, combine the lightly beaten eggs with sea salt and freshly ground black pepper, whisking until just incorporated.
3. Pour the egg mixture into the skillet, tilting to spread evenly. Allow to cook undisturbed for 1 minute, or until the edges begin to set.
4. Evenly distribute the chopped corned beef and fresh spinach leaves over one half of the omelette.
5. Using a spatula, gently fold the omelette in half over the filling. Cook for an additional 30 seconds to 1 minute, or until the eggs are fully set but still moist.
6. Slide the omelette onto a warm plate and drizzle with the remaining 1 tbsp of clarified butter for added richness.

Just as the first bite reveals the harmonious blend of salty corned beef and earthy spinach, the omelette’s fluffy texture offers a comforting contrast. Serve it alongside a slice of toasted sourdough or atop a bed of arugula for an extra layer of flavor and texture.

Corned Beef and Lentil Stew

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that simmers slowly, filling the air with warmth and anticipation. This corned beef and lentil stew is a humble yet hearty meal, perfect for those evenings when time seems to pause, and the simple act of cooking becomes a meditative practice.

Ingredients

• 1 tablespoon clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound corned beef, cut into 1-inch cubes
• 1 cup green lentils, rinsed and drained
• 4 cups beef stock, low-sodium
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, ensuring it doesn’t brown.
4. Increase the heat to medium-high and add the cubed corned beef, searing on all sides until a golden crust forms, about 3 minutes per side.
5. Pour in the rinsed green lentils, beef stock, diced carrots, celery, bay leaf, smoked paprika, and ground black pepper, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the lentils are tender and the beef is fork-tender.
7. Remove the bay leaf before serving, adjusting the seasoning if necessary.

Comforting in its simplicity, this stew melds the earthy depth of lentils with the rich, savory notes of corned beef, creating a texture that’s both hearty and soothing. Serve it with a slice of crusty bread to soak up the flavorful broth, or atop a mound of creamy mashed potatoes for an extra layer of comfort.

Corned Beef and Garlic Butter Noodles

Whispering the essence of comfort into every bite, this dish marries the hearty richness of corned beef with the delicate embrace of garlic butter noodles, creating a symphony of flavors that feels like a warm hug on a chilly evening.

Ingredients

• 8 oz corned beef, thinly sliced
• 12 oz egg noodles
• 4 tbsp unsalted butter, clarified
• 4 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the egg noodles and cook for 8 minutes, or until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup of pasta water, then drain the noodles and set aside.
4. In a large skillet over medium heat, melt the clarified butter until it begins to shimmer.
5. Add the minced garlic and sauté for 1 minute, or until fragrant, being careful not to let it brown.
6. Increase the heat to medium-high and add the thinly sliced corned beef, cooking for 2 minutes to lightly crisp the edges.
7. Reduce the heat to low and add the cooked noodles to the skillet, tossing gently to coat in the garlic butter.
8. Gradually add the reserved pasta water, 1 tbsp at a time, until the noodles are glossy and well-coated.
9. Season with sea salt and freshly ground black pepper, then remove from heat.
10. Stir in the finely chopped parsley just before serving.

Combining the tender, slightly chewy noodles with the savory, umami-rich corned beef results in a dish that’s both comforting and sophisticated. For an extra touch of elegance, serve atop a warm plate garnished with a sprinkle of parsley and a side of crusty bread to soak up the garlic butter sauce.

Corned Beef and Mustard Glazed Carrots

Gently, the aroma of corned beef mingles with the sweet, tangy glaze of mustard, creating a dish that feels like a warm embrace on a cool evening. This recipe, a harmonious blend of savory and sweet, is a testament to the beauty of simple ingredients coming together to create something truly memorable.

Ingredients

• 1 lb corned beef, thinly sliced
• 1 lb carrots, peeled and cut into 1-inch pieces
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp clarified butter
• 1/2 cup beef stock
• 1 tsp fresh thyme leaves
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting.
2. In a large bowl, whisk together the Dijon mustard, honey, and clarified butter until smooth, creating a glossy glaze.
3. Toss the carrot pieces in the glaze until evenly coated, then spread them in a single layer on a baking sheet. Tip: For even roasting, ensure the carrots are not touching.
4. Roast the carrots in the preheated oven for 25 minutes, or until they begin to caramelize at the edges, stirring halfway through for uniform cooking.
5. While the carrots roast, heat a skillet over medium heat and add the thinly sliced corned beef, cooking until slightly crispy, about 3-4 minutes per side. Tip: Do not overcrowd the skillet to ensure each slice gets perfectly crispy.
6. Remove the carrots from the oven and drizzle with beef stock, scraping any browned bits from the pan to incorporate into the sauce.
7. Gently fold the crispy corned beef into the carrots, sprinkling with fresh thyme leaves and a pinch of salt to finish. Tip: The thyme adds a fresh, aromatic touch that balances the dish’s richness.

Best enjoyed when the carrots are tender yet retain a slight crunch, their sweetness perfectly offset by the savory depth of the corned beef. Serve atop a bed of creamy mashed potatoes for a comforting meal that delights the senses.

Summary

Outstanding flavors await in our roundup of 20 Savory Corned Beef Recipes, perfect for any home cook looking to spice up their stove top creations. We invite you to dive into these delicious dishes, find your new favorite, and share your culinary adventures with us in the comments. Don’t forget to pin your top picks on Pinterest for easy access and to spread the joy of cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.