20 Savory Corned Beef Brisket Recipes Perfect for Any Occasion

Craving hearty, flavorful meals that hit the spot every time? Look no further than corned beef brisket—the ultimate comfort food hero! Whether you’re whipping up a cozy weeknight dinner, hosting a festive gathering, or just indulging in some savory goodness, we’ve rounded up 20 mouthwatering recipes to inspire your next meal. Get ready to fall in love with this versatile cut all over again!

Classic Corned Beef and Cabbage Stew

This hearty stew is St. Patrick’s Day comfort in a bowl—tender corned beef, sweet carrots, and buttery cabbage simmered in a savory broth.

Ingredients:

• 3 lbs corned beef brisket (with spice packet)
• 4 cups low-sodium beef broth
• 2 cups water
• 4 medium Yukon Gold potatoes, quartered
• 3 large carrots, cut into 2-inch chunks
• 1 small green cabbage, cut into 8 wedges
• 2 tbsp apple cider vinegar
• 1 tbsp whole-grain mustard
• 1 tsp black pepper

Instructions:

1. In a large pot, combine corned beef, broth, water, and the spice packet. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours.
2. Add potatoes and carrots to the pot. Cover and simmer for 30 minutes until vegetables are fork-tender.
3. Stir in cabbage wedges, apple cider vinegar, mustard, and black pepper. Simmer uncovered for 15 minutes until cabbage is soft but still bright green.
4. Transfer corned beef to a cutting board, slice against the grain, and return to the pot. Serve hot with broth ladled over.

The vinegar and mustard add a subtle tang that balances the richness of the beef—no heavy seasoning required!

Tip: Save leftovers for Reuben sandwiches the next day—the flavors deepen overnight.

Slow Cooker Corned Beef Brisket with Vegetables

This melt-in-your-mouth corned beef brisket cooks low and slow with hearty veggies, making it a no-fuss comfort meal that practically makes itself.

Ingredients:

• 1 (3–4 lb) corned beef brisket with spice packet
• 4 cups low-sodium beef broth
• 1 lb baby potatoes, halved
• 3 large carrots, cut into 2-inch chunks
• 1 small cabbage, cut into 6 wedges
• 2 tbsp whole-grain mustard
• 1 tbsp brown sugar
• 1 tsp black pepper

Instructions:

1. Place the corned beef brisket (fat-side up) in a 6-qt slow cooker. Sprinkle the included spice packet evenly over the meat.
2. Pour in 4 cups beef broth, then add 1 lb baby potatoes and 3 large carrots around the brisket. Cover and cook on LOW for 8 hours.
3. In a small bowl, whisk together 2 tbsp whole-grain mustard, 1 tbsp brown sugar, and 1 tsp black pepper. Spread mixture over the brisket, then tuck 1 small cabbage wedges into the liquid. Cover and cook on HIGH for 1 more hour.
4. Transfer brisket to a cutting board, slice against the grain, and serve with the tender vegetables and cooking liquid.

The slow cooker transforms the brisket into fork-tender perfection while the mustard glaze adds a sweet-tangy kick that balances the salty richness.

Tip: For extra flavor, sear the brisket in a skillet for 2 minutes per side before adding it to the slow cooker.

Corned Beef Brisket Hash with Fried Eggs

This hearty hash turns leftover corned beef into a crispy, savory breakfast dream—topped with perfectly runny eggs for the ultimate comfort bite.

Ingredients:

• 2 cups cooked corned beef brisket, diced into ½-inch pieces
• 3 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp kosher salt
• ¼ tsp black pepper
• 4 large eggs
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add potatoes and cook, stirring occasionally, for 12–15 minutes until golden and tender.
2. Add onion, bell pepper, 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Cook for 5 minutes until veggies soften.
3. Stir in corned beef and press mixture into an even layer. Cook undisturbed for 4–5 minutes to crisp the bottom, then flip sections and repeat.
4. Push hash to one side of the skillet. Melt remaining 1 tbsp butter in the empty space and crack eggs into it. Cover and cook 3–4 minutes until whites set but yolks are still runny.
5. Sprinkle with parsley and serve immediately.

The magic here? Letting the hash form a crunchy crust while the eggs cook right in the same pan—less mess, more flavor.

Tip: For extra crispiness, spread the hash on a baking sheet and broil for 2–3 minutes before adding the eggs.

Reuben Sandwich with Homemade Russian Dressing

This classic Reuben sandwich is a hearty, tangy delight, piled high with corned beef, sauerkraut, and melty Swiss cheese—all tied together with a creamy homemade Russian dressing.

Ingredients:

• 8 slices rye bread
• 1 lb thinly sliced corned beef
• 1 cup sauerkraut, drained
• 8 slices Swiss cheese
• 4 tbsp unsalted butter, softened
• For the Russian Dressing:
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Make the dressing: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp horseradish, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and a pinch of salt and pepper. Set aside.
2. Assemble the sandwiches: Spread Russian dressing on one side of each rye bread slice. Layer corned beef, 1/4 cup sauerkraut, and 2 slices Swiss cheese between two slices of bread (dressing-side in). Repeat for remaining sandwiches.
3. Cook: Heat a large skillet or griddle over medium heat. Spread 1 tbsp softened butter on the outer sides of each sandwich. Cook for 3–4 minutes per side, pressing lightly with a spatula, until the bread is golden and the cheese is melted.

The tangy-sweet Russian dressing cuts through the richness of the corned beef, while the toasted rye adds the perfect crunch. It’s a diner classic you’ll crave at home!

Tip: For extra crispiness, grill the sandwiches in a panini press or under a heavy skillet.

Corned Beef Brisket Tacos with Pickled Onions

These tacos turn classic corned beef into a zesty, handheld feast—perfect for using up St. Patrick’s Day leftovers or just craving something hearty and tangy.

Ingredients

• 1 (3–4 lb) cooked corned beef brisket, shredded
• 12 small corn or flour tortillas
• 1 large red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 1 tsp kosher salt
• 1/2 tsp whole black peppercorns
• 1/2 cup chopped fresh cilantro
• 1/4 cup sour cream (optional)
• 1 lime, cut into wedges

Instructions

1. Pickle the onions: In a small saucepan, combine apple cider vinegar, sugar, 1 tsp salt, and peppercorns. Bring to a simmer over medium heat, stirring until sugar dissolves. Place sliced onions in a bowl and pour hot liquid over them. Let sit for 30 minutes, stirring occasionally.
2. Warm the tortillas: Heat a dry skillet over medium-high. Toast tortillas for 15–20 seconds per side until pliable and lightly charred. Wrap in a clean towel to keep warm.
3. Assemble: Fill each tortilla with shredded corned beef, drained pickled onions, and a sprinkle of cilantro. Drizzle with sour cream (if using) and serve with lime wedges for squeezing.

The quick-pickled onions cut through the rich beef with a bright, vinegary punch—no one will guess they only took 30 minutes to make!

Tip: For extra crunch, top with shredded cabbage or radish slices.

Corned Beef Brisket Shepherd’s Pie

This hearty twist on shepherd’s pie swaps traditional ground beef for tender corned beef brisket, layered with creamy mashed potatoes for the ultimate comfort food mashup.

Ingredients:

• 2 lbs cooked corned beef brisket, shredded
• 1 1/2 lbs Yukon Gold potatoes, peeled and cubed
• 1/2 cup whole milk
• 4 tbsp unsalted butter, divided
• 1 large onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce
• 1/2 cup beef broth
• 1 cup shredded sharp cheddar cheese

Instructions:

1. Prep potatoes: Boil potatoes in salted water for 15 minutes until fork-tender. Drain, then mash with milk and 2 tbsp butter until smooth. Season with 1/4 tsp black pepper.
2. Cook filling: In a skillet, melt remaining 2 tbsp butter over medium heat. Sauté onion and carrots for 5 minutes until softened. Add garlic and cook 1 minute until fragrant. Stir in shredded corned beef, Worcestershire sauce, beef broth, and remaining 1/4 tsp black pepper. Simmer for 5 minutes until liquid reduces slightly.
3. Assemble: Spread corned beef mixture in a 9×13″ baking dish. Top with mashed potatoes, spreading evenly to edges. Sprinkle with cheddar cheese.
4. Bake: Bake at 375°F for 20 minutes until cheese is bubbly and potatoes are lightly golden. Let rest 5 minutes before serving.

The tangy corned beef and sharp cheddar cut through the rich potatoes beautifully, making every bite more satisfying than the last.

Tip: For extra crispy edges, broil for the last 2-3 minutes—just keep an eye on it!

Corned Beef Brisket and Potato Casserole

This hearty casserole layers tender corned beef with creamy potatoes and melty cheese—comfort food at its finest, perfect for St. Patrick’s Day or a cozy weeknight.

Ingredients:

• 1 (3 lb) corned beef brisket, cooked and shredded
• 2 lbs Yukon Gold potatoes, thinly sliced
• 1 large onion, thinly sliced
• 1 1/2 cups shredded Swiss cheese
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Layer half the potatoes, half the onion, and half the shredded corned beef in the dish. Sprinkle with 1/2 tsp garlic powder, 1/4 tsp black pepper, and a pinch of salt. Repeat layers.
3. In a small bowl, whisk together heavy cream and Dijon mustard. Pour evenly over the casserole.
4. Cover with foil and bake for 45 minutes. Uncover, top with Swiss cheese, and bake another 15–20 minutes until bubbly and golden.
5. Garnish with fresh parsley before serving.

The tangy Dijon cream ties everything together, while the cheese forms a crispy, gooey crust you’ll crave bite after bite.

Tip: For extra flavor, use the cooking liquid from the corned beef in place of half the heavy cream.

Corned Beef Brisket Soup with Barley

This hearty soup transforms leftover corned beef into a cozy, stick-to-your-ribs meal with tender barley and veggies.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 3/4 cup pearl barley, rinsed
• 1 tsp dried thyme
• 1 bay leaf
• 1 1/2 lbs cooked corned beef brisket, chopped
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 cloves minced garlic and cook 1 minute until fragrant.
2. Pour in 6 cups beef broth and diced tomatoes. Add 3/4 cup barley, 1 tsp thyme, and 1 bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 40 minutes, stirring occasionally.
3. Stir in corned beef and 1/2 tsp black pepper. Simmer uncovered for 10 minutes to meld flavors. Discard bay leaf.
4. Garnish with 2 tbsp parsley before serving.

The chewy barley soaks up the rich broth, while the corned beef adds a salty-savory punch that’ll have everyone asking for seconds.

Tip: For extra depth, deglaze the pot with 1/2 cup stout beer after sautéing the veggies.

Corned Beef Brisket Sliders with Swiss Cheese

These tender, savory sliders are perfect for game day or a cozy family dinner—packed with melty Swiss and tangy mustard for a bite everyone will love.

Ingredients:

• 1 (3–4 lb) pre-cooked corned beef brisket, thinly sliced
• 12 Hawaiian sweet rolls, split
• 8 oz Swiss cheese, thinly sliced
• 1/3 cup mayonnaise
• 2 tbsp whole-grain mustard
• 1 tbsp melted butter
• 1 tsp garlic powder
• 1/2 tsp dried onion flakes
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 350°F. In a small bowl, whisk together the mayonnaise, whole-grain mustard, and black pepper.
2. Spread the mustard mixture on the cut sides of each roll. Layer the bottom halves with corned beef and Swiss cheese, then replace the tops.
3. Arrange sliders snugly in a baking dish. Brush tops with melted butter, then sprinkle evenly with garlic powder and onion flakes.
4. Cover with foil and bake for 15 minutes. Uncover and bake 5 more minutes until cheese is bubbly and rolls are golden.

The combo of sweet rolls, salty beef, and tangy mustard creates a crave-worthy contrast—especially when served warm right out of the oven.

Tip: For extra flavor, drizzle the baked sliders with a little Thousand Island dressing or pickle juice before serving.

Corned Beef Brisket and Cabbage Rolls

These hearty cabbage rolls are stuffed with tender corned beef brisket and savory spices—a comforting twist on a St. Patrick’s Day classic.

Ingredients:

• 1 (3–4 lb) corned beef brisket (with spice packet)
• 1 large head green cabbage, cored
• 1 cup cooked white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tsp caraway seeds
• 1/2 tsp black pepper
• 2 cups low-sodium beef broth

Instructions:

1. Preheat oven to 325°F. Simmer corned beef in a pot of water (per package instructions) with included spice packet until fork-tender, about 3 hours. Let cool, then shred.
2. Blanch cabbage leaves in boiling water for 2 minutes until pliable. Drain and pat dry.
3. In a bowl, mix shredded brisket, cooked rice, onion, garlic, Dijon mustard, caraway seeds, and black pepper.
4. Spoon 1/3 cup filling onto each cabbage leaf, fold sides inward, and roll tightly. Place seam-side down in a baking dish.
5. Pour beef broth over rolls, cover with foil, and bake for 45 minutes until cabbage is tender and broth is bubbly.

The caraway seeds add an earthy depth to the filling, while the slow-cooked brisket keeps every bite juicy and flavorful.

Tip: Save the cooking liquid from the brisket—it makes a rich base for soups or stews!

Corned Beef Brisket Stir-Fry with Bell Peppers

Corned Beef Brisket Stir-Fry with Bell Peppers

This hearty stir-fry turns leftover corned beef into a quick, savory weeknight meal with a pop of color from crisp bell peppers.

Ingredients:

• 2 tbsp vegetable oil
• 1 lb cooked corned beef brisket, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp apple cider vinegar
• 1/2 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add corned beef brisket and cook for 3–4 minutes until edges crisp slightly.
2. Push beef to one side of the pan. Add bell peppers, onion, and garlic, stirring occasionally for 4–5 minutes until veggies soften.
3. In a small bowl, whisk together soy sauce, brown sugar, apple cider vinegar, and black pepper. Pour over the stir-fry, tossing to coat evenly. Cook for 1–2 minutes until sauce thickens slightly.
4. Garnish with green onions and serve hot over rice or noodles.

The tangy-sweet glaze clings perfectly to the salty corned beef, while the peppers stay crisp-tender for contrast.

Tip: For extra flavor, deglaze the pan with 1/4 cup beef broth before adding the sauce.

Corned Beef Brisket and Guinness Stew

This hearty stew combines tender corned beef with rich Guinness for a deeply flavorful dish that’s perfect for St. Patrick’s Day or any chilly evening.

Ingredients:

• 3 lbs corned beef brisket (with spice packet)
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 3 carrots, cut into 1-inch chunks
• 3 celery stalks, cut into 1-inch chunks
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (14.9 oz) can Guinness beer
• 4 cups low-sodium beef broth
• 1 lb baby potatoes, halved
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Rinse the corned beef and pat dry. Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket for 3–4 minutes per side until browned. Transfer to a plate.
2. Add onion, carrots, and celery to the pot. Cook for 5 minutes until softened. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
3. Pour in Guinness, scraping up any browned bits. Add beef broth, potatoes, bay leaves, black pepper, and the spice packet from the brisket. Return the brisket to the pot, fat-side up.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5–3 hours until the beef is fork-tender.
5. Discard bay leaves. Slice or shred the beef, then return to the pot. Garnish with parsley before serving.

The slow simmer melds the Guinness’s malty depth with the brisket’s savory spice—no extra salt needed, thanks to the corned beef’s perfect seasoning.

Tip: For extra richness, stir in a splash of heavy cream during the last 10 minutes of cooking.

Corned Beef Brisket Quesadillas with Spicy Mustard

Transform leftover corned beef into crispy, melty quesadillas with a tangy kick—perfect for a quick lunch or game-day snack.

Ingredients:

• 2 cups shredded cooked corned beef brisket
• 4 large flour tortillas (10-inch)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup spicy brown mustard
• 1/4 cup thinly sliced red onion
• 2 tbsp unsalted butter, divided
• 1/2 tsp garlic powder

Instructions:

1. Spread 1 tbsp spicy brown mustard evenly over one side of each tortilla. Sprinkle each with 1/4 tsp garlic powder.
2. On half of each tortilla, layer 1/2 cup corned beef, 1/4 cup red onion, and 1/3 cup cheddar cheese. Fold tortillas in half to enclose the filling.
3. Melt 1 tbsp butter in a large skillet over medium heat. Cook 2 quesadillas at a time for 3–4 minutes per side, pressing lightly with a spatula, until golden and cheese melts. Repeat with remaining butter and quesadillas.
4. Slice into wedges and serve warm with extra mustard for dipping.

The salty-savory corned beef pairs magically with the sharp cheese and zesty mustard—every bite is a flavor explosion!

Tip: For extra crunch, toss the red onions in a splash of vinegar before adding them to the quesadillas.

Corned Beef Brisket Pizza with Caramelized Onions

This hearty pizza combines tender corned beef with sweet caramelized onions for a St. Paddy’s twist on a weeknight favorite.

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 tsp brown sugar
• 1/4 tsp salt
• 1 cup shredded Swiss cheese
• 1/2 lb cooked corned beef brisket, thinly sliced
• 1/2 cup whole-grain mustard
• 1 tbsp chopped fresh parsley

Instructions:

1. Caramelize onions: Heat olive oil in a skillet over medium-low. Add onions, brown sugar, and salt. Cook for 20 minutes, stirring occasionally, until deeply golden. Set aside.
2. Prep dough: Preheat oven to 475°F. Roll dough into a 12-inch round on a floured surface, then transfer to a parchment-lined baking sheet.
3. Layer toppings: Spread mustard evenly over dough. Top with Swiss cheese, corned beef, and caramelized onions.
4. Bake: Bake for 12–15 minutes until crust is crisp and cheese bubbles. Sprinkle with parsley.

The tangy mustard cuts through the richness of the beef, while the onions add a melt-in-your-mouth sweetness—no green beer required!

Tip: For extra crunch, pre-bake the crust for 3 minutes before adding toppings.

Corned Beef Brisket and Sauerkraut Pierogies

These hearty pierogies are stuffed with savory corned beef and tangy sauerkraut—a comforting twist on a classic that’s perfect for St. Patrick’s Day or any cozy night in.

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup water
• 1 cup cooked corned beef brisket, finely chopped
• 1 cup sauerkraut, drained and squeezed dry
• 1 tbsp unsalted butter
• 1/2 tsp black pepper
• 1 tbsp olive oil (for boiling)

Instructions:

1. Make the dough: In a bowl, whisk together 2 cups flour and 1/2 tsp salt. Add the egg, sour cream, and water, then mix until a shaggy dough forms. Knead on a floured surface for 3–4 minutes until smooth. Cover and rest for 30 minutes.
2. Prepare the filling: Melt 1 tbsp butter in a skillet over medium heat. Add the corned beef and sauerkraut, cooking for 5 minutes until warmed through. Stir in 1/2 tsp black pepper, then let cool.
3. Assemble pierogies: Roll the dough to 1/8-inch thickness and cut into 3-inch circles. Spoon 1 tbsp filling onto each, fold into half-moons, and seal edges with water.
4. Cook: Bring a pot of salted water with 1 tbsp olive oil to a boil. Add pierogies in batches and cook for 3–4 minutes until they float. Drain and pan-fry in butter for extra crispness if desired.

The tangy sauerkraut cuts through the richness of the corned beef, while the tender dough ties it all together—no dipping sauce needed!

Tip: Freeze uncooked pierogies on a baking sheet before transferring to a bag for easy future meals.

Corned Beef Brisket Breakfast Burritos

These hearty breakfast burritos pack all the savory goodness of corned beef brisket into a portable morning meal—perfect for busy weekdays or lazy weekend brunches.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 bell pepper (any color), diced
• 2 cups cooked corned beef brisket, shredded
• 4 large eggs, beaten
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 4 large flour tortillas (10-inch)
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream (optional)
• Hot sauce, to taste (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and bell pepper, sautéing for 5 minutes until softened.
2. Stir in the corned beef brisket and cook for 2–3 minutes until warmed through. Push the mixture to one side of the pan.
3. Pour the beaten eggs into the empty space, sprinkling with 1/4 tsp black pepper and 1/2 tsp garlic powder. Scramble until just set, then mix everything together.
4. Warm the tortillas briefly in a dry skillet or microwave. Divide the filling among them, topping each with 2 tbsp cheddar cheese, a dollop of sour cream, and hot sauce if using.
5. Fold the sides of the tortillas inward, then roll tightly to seal. Serve immediately or wrap in foil for on-the-go ease.

The tangy corned beef pairs perfectly with the creamy eggs and melted cheese, while the toasted tortilla adds just the right crunch. Tip: For extra flavor, warm the assembled burritos in a skillet for 1–2 minutes per side to crisp the tortilla.

Corned Beef Brisket and Sweet Potato Hash

This hearty hash combines tender corned beef with caramelized sweet potatoes for a savory-sweet breakfast (or dinner!) that’s packed with flavor.

Ingredients:

• 2 cups cooked corned beef brisket, diced
• 2 medium sweet potatoes, peeled and diced (about 3 cups)
• 1 small yellow onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add sweet potatoes and cook, stirring occasionally, for 10 minutes until they start to soften.
2. Add onion and cook for another 5 minutes until translucent. Stir in 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add corned beef and press down lightly with a spatula. Cook undisturbed for 3–4 minutes to crisp the bottom, then flip sections and repeat until everything is heated through and slightly crispy (about 8 minutes total).
4. Garnish with parsley and serve hot.

The magic here? The corned beef’s salty richness pairs perfectly with the sweet potatoes’ natural caramelization—no extra sugar needed!

Tip: For extra crispiness, spread the hash in a single layer in the skillet and resist stirring too often.

Corned Beef Brisket and Kale Salad with Mustard Vinaigrette

This hearty salad turns tender corned beef brisket into a fresh, tangy meal with a punchy mustard dressing—perfect for using up leftovers or meal prepping.

Ingredients:

• 1 lb cooked corned beef brisket, thinly sliced
• 6 cups chopped kale, stems removed
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced red onion
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp whole-grain mustard
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Prep the kale: In a large bowl, massage kale with 1 tbsp olive oil for 1–2 minutes until slightly softened.
2. Make the vinaigrette: Whisk together remaining 1 tbsp olive oil, apple cider vinegar, mustard, honey, salt, and pepper in a small bowl.
3. Assemble: Add carrots, red onion, and corned beef to the kale. Drizzle with vinaigrette and toss gently to coat.
4. Serve: Let sit for 5 minutes to allow flavors to meld before serving.

The contrast of the salty, rich beef against the bright, crunchy kale and zippy dressing makes every bite satisfying. Leftovers? The kale won’t wilt—it gets even better the next day!

Tip: For extra texture, sprinkle with toasted caraway seeds or rye croutons.

Corned Beef Brisket and Egg Breakfast Bowl

This hearty breakfast bowl combines tender corned beef brisket with creamy eggs and crispy potatoes for a savory morning kickstart.

Ingredients:

• 1 tbsp olive oil
• 1 cup diced Yukon Gold potatoes (1/2-inch cubes)
• 1/2 cup diced onion
• 1 cup shredded cooked corned beef brisket
• 4 large eggs
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add potatoes and onion, cooking for 10 minutes, stirring occasionally, until potatoes are golden and tender.
2. Stir in corned beef and cook for 2 minutes to warm through.
3. Push the mixture to one side of the skillet. Crack eggs into the empty space, sprinkle with salt and black pepper, and cook sunny-side-up for 3–4 minutes until whites are set but yolks are still runny.
4. Divide the potato-beef mixture between two bowls, top each with two eggs, and garnish with parsley.

The runny egg yolks mingle with the salty corned beef, creating a rich sauce that ties everything together—no extra gravy needed!

Tip: For extra crispiness, par-cook the potatoes in the microwave for 2 minutes before frying.

Corned Beef Brisket and Carrot Puree Soup

This hearty soup combines tender corned beef with a velvety carrot puree for a cozy, flavor-packed meal that feels like a hug in a bowl.

Ingredients:

• 1 (3 lb) corned beef brisket, with spice packet
• 6 cups water
• 1 lb carrots, peeled and chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup heavy cream
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, combine the corned beef brisket, water, and spice packet. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours until the meat is fork-tender.
2. Remove the brisket and set aside. Strain the broth into a bowl, discarding solids, and return 4 cups of broth to the pot.
3. In a skillet, melt the butter over medium heat. Add the onion and sauté for 5 minutes until soft. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the carrots, 1 tsp kosher salt, and 1/2 tsp black pepper to the pot with the broth. Bring to a simmer and cook for 20 minutes until carrots are very tender.
5. Using an immersion blender, puree the carrot mixture until smooth. Stir in the heavy cream.
6. Shred or slice the corned beef and divide among bowls. Ladle the carrot puree over the top and garnish with fresh parsley.

The silky carrot puree balances the salty richness of the corned beef, making this soup feel indulgent yet wholesome.

Tip: Save any extra broth for cooking grains or thinning leftovers—it’s packed with flavor!

Conclusion

With 20 delicious ways to enjoy corned beef brisket, this roundup has something for every occasion—whether it’s St. Patrick’s Day, a cozy family dinner, or meal prep made easy. We hope you find a new favorite! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to save for later. Happy cooking!