20 Savory Corned Beef Brisket Recipes for St. Patrick’s Day

There’s nothing quite like the comforting aroma of corned beef brisket simmering away, especially as St. Patrick’s Day approaches. Whether you’re a seasoned pro or trying it for the first time, we’ve gathered 20 savory recipes that will make your celebration unforgettable. From classic boiled dinners to creative twists, get ready to find your new favorite way to enjoy this holiday tradition!

Classic Slow-Cooked Corned Beef Brisket with Cabbage

Tired of complicated holiday meals? This classic corned beef brisket practically cooks itself while filling your home with that incredible savory aroma. You’ll love how simple it is to get that fall-apart tender result everyone craves.

Ingredients

Corned beef brisket – 3-4 lb
Water – 8 cups
Cabbage – 1 head
Carrots – 4 medium
Potatoes – 6 medium

Instructions

1. Place the corned beef brisket in your slow cooker, fat side up.
2. Pour 8 cups of water over the brisket until it’s completely submerged.
3. Cover the slow cooker and cook on LOW for 8 hours.
4. Peel and quarter 6 medium potatoes.
5. Peel and cut 4 medium carrots into 2-inch chunks.
6. Cut 1 head of cabbage into 8 wedges, keeping the core intact to hold each wedge together.
7. After 8 hours, carefully remove the brisket from the slow cooker and set it aside on a cutting board.
8. Add the potatoes and carrots to the cooking liquid in the slow cooker.
9. Place the cabbage wedges on top of the potatoes and carrots.
10. Return the brisket to the slow cooker, resting it on top of the vegetables.
11. Cover and cook on HIGH for 1 more hour.
12. Check that potatoes are fork-tender by piercing one with a fork—it should slide through easily.
13. Remove all food from the slow cooker using tongs and a slotted spoon.
14. Let the brisket rest for 10 minutes before slicing against the grain into ¼-inch thick slices.

Oh, that tender brisket practically melts in your mouth with its salty-savory goodness, while the cabbage soaks up all the delicious cooking juices. Try piling the sliced beef and vegetables on crusty rye bread for incredible next-day sandwiches, or serve it over buttery egg noodles for a comforting twist.

Instant Pot Corned Beef Brisket with Guinness Glaze

Craving something hearty and flavorful that practically cooks itself? You’re going to love this Instant Pot corned beef brisket. It’s the perfect hands-off meal for a busy weeknight or a cozy weekend dinner.

Ingredients

Corned beef brisket – 3 lbs
Water – 1 cup
Guinness beer – 1 cup
Brown sugar – ¼ cup
Whole grain mustard – 2 tbsp

Instructions

1. Place the 3 lb corned beef brisket in your Instant Pot, fat side up.
2. Pour 1 cup of water and 1 cup of Guinness beer around the brisket, not over it.
3. Secure the lid and set the valve to sealing position.
4. Cook on high pressure for 90 minutes – this long cooking time ensures fork-tender meat.
5. Let the pressure release naturally for 15 minutes, then carefully quick release any remaining pressure.
6. Transfer the brisket to a baking sheet lined with foil, reserving ½ cup of the cooking liquid.
7. Preheat your broiler to high (about 500°F).
8. Whisk together ¼ cup brown sugar, 2 tbsp whole grain mustard, and the reserved ½ cup cooking liquid in a small bowl.
9. Brush half of the glaze mixture evenly over the top of the brisket.
10. Broil for 3-4 minutes until the glaze bubbles and caramelizes – watch closely to prevent burning.
11. Remove from oven, flip the brisket, and brush with remaining glaze.
12. Broil for another 3-4 minutes until the second side is glazed and shiny.
13. Let the brisket rest for 10 minutes before slicing against the grain for maximum tenderness.
14. Serve immediately. A perfectly cooked brisket will be incredibly tender yet sliceable, with the Guinness glaze adding a malty sweetness that balances the salty corned beef beautifully. Try serving it sliced thin on rye bread with sauerkraut for fantastic sandwiches, or alongside roasted potatoes for a complete meal.

Corned Beef Brisket Hash with Fried Eggs

Zesty mornings call for something hearty and satisfying. You know those days when you want breakfast to really hit the spot? This corned beef brisket hash with fried eggs is exactly what you need to start your day right.

Ingredients

Cooked corned beef brisket – 2 cups
Yukon gold potatoes – 3 medium
Yellow onion – 1 medium
Vegetable oil – 2 tbsp
Large eggs – 4
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Dice the cooked corned beef brisket into ½-inch cubes.
2. Peel and dice the Yukon gold potatoes into ½-inch cubes.
3. Dice the yellow onion into ¼-inch pieces.
4. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until it shimmers.
5. Add the diced potatoes to the hot skillet and cook for 8 minutes, stirring occasionally.
6. Add the diced onion to the skillet and cook for 4 minutes until translucent.
7. Add the diced corned beef brisket to the skillet and cook for 5 minutes until lightly browned.
8. Season the hash mixture with 1 teaspoon of salt and ½ teaspoon of black pepper, then stir to combine.
9. Create 4 wells in the hash mixture using the back of a spoon.
10. Crack 1 large egg into each well.
11. Cover the skillet and cook for 4 minutes until the egg whites are set but yolks are still runny.
12. Remove the skillet from heat and let rest for 1 minute before serving. Every bite delivers that perfect crispy potato texture against the tender corned beef. The runny egg yolks create a rich sauce that ties everything together beautifully. Try serving it with toasted rye bread for scooping up every last bit of that deliciousness.

Reuben Sandwich with Homemade Russian Dressing

Diving into a Reuben sandwich feels like getting a warm hug from your kitchen. You’ve got that perfect combo of savory, tangy, and cheesy, all hugged by toasted rye bread. And making your own Russian dressing? It’s easier than you think and totally worth it.

Ingredients

Rye bread – 8 slices
Corned beef – 1 lb
Sauerkraut – 1 cup
Swiss cheese – 8 slices
Mayonnaise – ½ cup
Ketchup – 2 tbsp
Horseradish – 1 tbsp
Worcestershire sauce – 1 tsp
Butter – 2 tbsp

Instructions

1. Combine ½ cup mayonnaise, 2 tbsp ketchup, 1 tbsp horseradish, and 1 tsp Worcestershire sauce in a small bowl.
2. Stir the dressing ingredients until fully blended and smooth.
3. Spread Russian dressing evenly on one side of all 8 rye bread slices.
4. Layer 4 oz corned beef on the dressed side of 4 bread slices.
5. Drain 1 cup sauerkraut thoroughly by pressing it in a strainer.
6. Top the corned beef with ¼ cup sauerkraut per sandwich.
7. Place 2 slices Swiss cheese over the sauerkraut on each sandwich.
8. Close the sandwiches with the remaining dressed bread slices, dressing-side down.
9. Heat a large skillet or griddle over medium heat.
10. Melt 1 tbsp butter in the skillet, swirling to coat the surface.
11. Place 2 sandwiches in the skillet and cook for 4 minutes.
12. Flip the sandwiches carefully using a spatula.
13. Cook for another 4 minutes until the bread is golden brown and the cheese is melted.
14. Repeat steps 10–13 with the remaining butter and sandwiches.
15. Remove the sandwiches from the skillet and let them rest for 2 minutes before slicing.

Melted Swiss cheese oozes into every nook, while the tangy sauerkraut cuts through the rich corned beef. That homemade Russian dressing adds a creamy, zesty kick you just can’t get from a bottle. Serve it with a crisp dill pickle or potato chips for that classic deli vibe.

Corned Beef Brisket and Potato Casserole

Looking for that perfect cozy dinner that practically makes itself? Let’s talk about this corned beef brisket and potato casserole—it’s the ultimate comfort food that fills your kitchen with the most amazing aromas while it bakes. You’re going to love how simple this is to throw together.

Ingredients

Corned beef brisket – 3 lbs
Potatoes – 2 lbs
Onion – 1 large
Beef broth – 2 cups
Butter – ¼ cup

Instructions

1. Preheat your oven to 325°F.
2. Rinse the corned beef brisket under cold water and pat it completely dry with paper towels.
3. Peel the potatoes and cut them into 1-inch cubes.
4. Chop the onion into medium-sized pieces.
5. Arrange the potato cubes and chopped onion in the bottom of a 9×13 inch baking dish.
6. Place the corned beef brisket fat-side up on top of the potatoes and onions.
7. Pour the beef broth evenly over everything in the baking dish.
8. Cut the butter into small pieces and scatter them over the top of the casserole.
9. Cover the baking dish tightly with aluminum foil.
10. Bake at 325°F for 3 hours until the corned beef is fork-tender.
11. Remove the foil and bake for another 30 minutes to brown the top.
12. Let the casserole rest for 15 minutes before slicing.
Just imagine pulling this from the oven—the corned beef becomes incredibly tender while the potatoes soak up all those savory juices. That crispy top layer gives way to melt-in-your-mouth goodness underneath. Try serving it with some crusty bread to soak up every last bit of that delicious broth, or top it with a dollop of whole grain mustard for an extra zing.

Corned Beef Brisket Tacos with Pickled Red Onions

Brace yourself for a flavor explosion that will make your Tuesday feel like Taco Tuesday. You’re about to combine the cozy, savory goodness of corned beef with the fresh zing of tacos. It’s the ultimate comfort food mashup you didn’t know you needed.

Ingredients

Corned beef brisket – 3 lbs
Water – 8 cups
Corn tortillas – 8
Red onion – 1
White vinegar – 1 cup
Sugar – 1 tbsp
Salt – 1 tsp

Instructions

1. Place the corned beef brisket in a large Dutch oven or stockpot.
2. Pour 8 cups of water over the brisket until it’s completely submerged.
3. Bring the water to a boil over high heat, then immediately reduce to a low simmer.
4. Cover the pot and simmer for 3 hours until the brisket is fork-tender.
5. While the brisket cooks, thinly slice 1 red onion into half-moons.
6. Combine 1 cup white vinegar, 1 tbsp sugar, and 1 tsp salt in a small saucepan.
7. Heat the vinegar mixture over medium heat until the sugar and salt dissolve completely, about 2 minutes.
8. Pour the hot vinegar mixture over the sliced red onions in a heatproof bowl.
9. Let the onions pickle at room temperature for at least 30 minutes while the brisket finishes cooking.
10. Remove the cooked brisket from the pot and let it rest on a cutting board for 10 minutes.
11. Shred the brisket using two forks, pulling against the grain for maximum tenderness.
12. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
13. Divide the shredded brisket evenly among the warmed tortillas.
14. Top each taco with a generous spoonful of pickled red onions.

Crazy how the tender, salty corned beef plays against those bright, tangy onions. The soft tortillas soak up all those amazing juices, creating the perfect handheld meal. Try serving these with an ice-cold Mexican lager for the ultimate pairing that’ll have everyone asking for seconds.

Corned Beef Brisket Shepherd’s Pie

Let’s be honest, you’ve probably got some leftover corned beef brisket sitting in your fridge right now. This shepherd’s pie is the perfect way to transform those leftovers into something truly special that your whole family will love. It’s cozy, comforting, and so much better than just reheating the same meal again.

Ingredients

Corned beef brisket – 2 cups, shredded
Potatoes – 2 lbs
Butter – 4 tbsp
Milk – ½ cup
Frozen mixed vegetables – 1 cup
Beef broth – 1 cup
Flour – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Peel and quarter the potatoes.
3. Place potatoes in a large pot and cover with cold water.
4. Bring potatoes to a boil over high heat.
5. Reduce heat to medium and simmer potatoes for 15-20 minutes until fork-tender.
6. Drain potatoes completely and return them to the hot pot.
7. Add butter, milk, and ½ teaspoon salt to the potatoes.
8. Mash potatoes until smooth and creamy.
9. In a separate skillet, heat 1 tablespoon butter over medium heat.
10. Add frozen vegetables and cook for 5 minutes until thawed.
11. Sprinkle flour over vegetables and cook for 1 minute while stirring constantly.
12. Gradually pour in beef broth while stirring to prevent lumps.
13. Add shredded corned beef brisket to the skillet.
14. Season with remaining salt and black pepper.
15. Cook the filling for 3-4 minutes until slightly thickened.
16. Transfer the corned beef mixture to a 9×9 inch baking dish.
17. Spread mashed potatoes evenly over the filling.
18. Use a fork to create decorative peaks on the potato topping.
19. Bake for 25-30 minutes until bubbly and golden brown on top.
20. Let rest for 10 minutes before serving. Get ready for that amazing first bite where the creamy potatoes meet the savory corned beef filling. The texture contrast between the crisp potato peaks and tender vegetables is pure comfort food magic. Try serving individual portions in small cast iron skillets for a fun, rustic presentation that makes everyone feel special.

Corned Beef Brisket Sliders with Swiss Cheese

Unbelievably good and perfect for game day, these corned beef brisket sliders will disappear in minutes. You get that amazing savory corned beef paired with melty Swiss cheese on soft rolls. They’re seriously addictive and so easy to throw together.

Ingredients

• Corned beef brisket – 3 lbs
• Small slider rolls – 12 count
• Swiss cheese slices – 6 slices
• Butter – ¼ cup
• Dijon mustard – 2 tbsp
• Brown sugar – 1 tbsp

Instructions

1. Place the corned beef brisket in a large pot and cover completely with water.
2. Bring the water to a boil over high heat, then reduce to a simmer.
3. Simmer the brisket for 3 hours until fork-tender (tip: the meat should easily pull apart with two forks).
4. Remove the brisket from the pot and let it rest for 15 minutes on a cutting board.
5. Preheat your oven to 350°F while the brisket rests.
6. Slice the brisket against the grain into thin slices (tip: cutting against the grain ensures tender bites).
7. Slice the slider rolls in half horizontally, keeping them connected if possible.
8. Place the bottom halves of the rolls in a 9×13 inch baking dish.
9. Layer the sliced corned beef evenly over the bottom roll halves.
10. Place Swiss cheese slices over the corned beef layer.
11. Replace the top halves of the rolls over the cheese and meat.
12. Melt the butter in a small saucepan over medium heat.
13. Whisk the Dijon mustard and brown sugar into the melted butter until smooth.
14. Brush the butter mixture generously over the top of the slider rolls (tip: this creates a golden, flavorful crust).
15. Cover the baking dish with aluminum foil and bake at 350°F for 15 minutes.
16. Remove the foil and bake for another 5 minutes until the tops are golden brown.
17. Remove from oven and let cool for 2 minutes before serving.

That melty Swiss cheese pairs perfectly with the savory corned beef, creating an irresistible pull-apart texture. The Dijon butter glaze adds just the right tangy-sweet balance to cut through the richness. Try serving these warm with pickle spears on the side for that classic deli experience everyone loves.

Corned Beef Brisket and Cabbage Soup

Comfort food doesn’t get much cozier than this! You’ll love how this simple soup transforms humble ingredients into something truly special, perfect for chilly evenings when you need a warm hug in a bowl.

Ingredients

Corned beef brisket – 2 lbs
Onion – 1 large
Garlic – 3 cloves
Carrots – 2 medium
Potatoes – 3 medium
Cabbage – ½ head
Beef broth – 6 cups
Bay leaves – 2
Black peppercorns – 1 tsp

Instructions

1. Place the corned beef brisket in a large stockpot.
2. Add the beef broth and enough water to cover the brisket by 2 inches.
3. Bring the liquid to a boil over high heat.
4. Reduce heat to maintain a gentle simmer.
5. Skim off any foam that rises to the surface during the first 10 minutes of cooking.
6. Add bay leaves and black peppercorns to the pot.
7. Simmer the brisket uncovered for 2 hours.
8. Chop the onion into 1-inch pieces while the brisket cooks.
9. Mince the garlic cloves.
10. Peel and chop the carrots into ½-inch rounds.
11. Peel and dice the potatoes into 1-inch cubes.
12. Remove the brisket from the pot using tongs and place it on a cutting board.
13. Add the chopped onion, minced garlic, and carrot rounds to the broth.
14. Simmer the vegetables for 15 minutes.
15. Cut the cabbage into 2-inch wedges while the vegetables cook.
16. Add the diced potatoes to the pot.
17. Simmer for another 10 minutes.
18. Slice the cooked brisket against the grain into ¼-inch thick pieces.
19. Add the cabbage wedges to the soup.
20. Cook until the cabbage is tender but still has some bite, about 8-10 minutes.
21. Return the sliced brisket to the pot.
22. Heat through for 3-4 minutes until the meat is warmed.
23. Remove and discard the bay leaves.
24. Ladle the soup into bowls, making sure each serving gets plenty of meat and vegetables.

Perfect for dunking crusty bread, this soup delivers tender brisket that melts in your mouth alongside sweet carrots and potatoes that soak up the savory broth. The cabbage adds a wonderful texture contrast, staying slightly crisp against the rich, beefy flavors that develop during the long simmer.

Corned Beef Brisket Breakfast Burritos

Unwrapping a warm, hearty breakfast burrito is one of life’s simple joys—especially when it’s packed with tender corned beef brisket and fluffy scrambled eggs. You’ll love how these come together quickly, making them perfect for busy mornings or a lazy weekend brunch. Let’s get cooking!

Ingredients

• Corned beef brisket – 1 lb
• Large eggs – 6
• Flour tortillas – 4 (10-inch)
• Shredded cheddar cheese – 1 cup
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place the corned beef brisket in a large pot and cover with water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 2.5 hours until the brisket is fork-tender.
3. Remove the brisket from the pot and let it rest on a cutting board for 10 minutes to retain its juices.
4. Shred the brisket using two forks, discarding any large fat pieces.
5. Heat a large non-stick skillet over medium heat and melt 1 tbsp of butter.
6. Crack the eggs into a bowl, add salt and black pepper, and whisk until fully combined.
7. Pour the egg mixture into the skillet and scramble by stirring constantly with a spatula for 3–4 minutes until just set but still moist.
8. Transfer the scrambled eggs to a plate and wipe the skillet clean.
9. Warm the flour tortillas in the dry skillet for 20 seconds per side until pliable.
10. Lay each tortilla flat and evenly divide the shredded brisket, scrambled eggs, and shredded cheddar cheese down the center.
11. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
12. Return the burritos to the skillet, seam-side down, and cook over medium heat for 2–3 minutes per side until golden brown and crisp.

Warm, golden, and packed with savory corned beef, these burritos have a satisfying contrast of tender filling and crisp tortilla. For a fun twist, slice them in half diagonally and serve with a side of tangy salsa or creamy avocado slices—perfect for dipping!

Corned Beef Brisket Fried Rice

Mmm, you know those days when you have leftover corned beef brisket staring at you from the fridge? This fried rice is the perfect solution—it transforms those delicious shreds into a quick, satisfying meal that feels totally new.

Ingredients

– Cooked corned beef brisket – 2 cups, shredded
– Cooked white rice – 4 cups, chilled
– Vegetable oil – 2 tbsp
– Eggs – 2
– Soy sauce – 3 tbsp
– Frozen peas – 1 cup
– Green onions – 4, sliced

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
2. Add the shredded corned beef brisket and cook for 3 minutes, stirring occasionally, until lightly crisped at the edges.
3. Push the corned beef to one side of the skillet and pour the beaten eggs into the empty space.
4. Scramble the eggs for 1 minute until softly set but still slightly runny.
5. Add the chilled rice to the skillet, breaking up any clumps with a spatula.
6. Pour the soy sauce evenly over the rice and stir continuously for 2 minutes to coat everything.
7. Mix in the frozen peas and cook for another 2 minutes until the peas are heated through.
8. Turn off the heat and fold in the sliced green onions.
9. Let the fried rice rest in the skillet for 1 minute before serving to allow flavors to meld.

Definitely expect a fantastic mix of textures here—the rice gets slightly crispy in spots while the peas stay tender and the corned beef adds a salty, savory chew. For a fun twist, serve it tucked into warm tortillas with a drizzle of sriracha mayo for a fusion-style wrap that’s perfect for busy weeknights.

Corned Beef Brisket and Rye Bread Pudding

Haven’t you ever wondered what to do with leftover corned beef? This cozy bread pudding transforms those Sunday dinner remnants into something truly special. You’re going to love how the rye soaks up all that savory goodness.

Ingredients

Corned beef brisket – 2 cups, shredded
Rye bread – 6 cups, cubed
Eggs – 4 large
Whole milk – 2 cups
Sharp cheddar cheese – 1 cup, shredded
Unsalted butter – 2 tbsp
Dijon mustard – 1 tbsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×13 inch baking dish with 1 tablespoon of butter.
3. Spread the cubed rye bread evenly in the prepared baking dish.
4. Sprinkle the shredded corned beef evenly over the bread cubes.
5. In a large bowl, whisk the eggs vigorously for 1 minute until frothy.
6. Pour the whole milk into the egg mixture and whisk until fully combined.
7. Add the Dijon mustard and black pepper to the liquid mixture, whisking to incorporate.
8. Slowly pour the egg mixture over the bread and corned beef, pressing down gently with a spatula to ensure even saturation.
9. Let the mixture sit for 15 minutes to allow the bread to fully absorb the liquid.
10. Sprinkle the shredded cheddar cheese evenly over the top.
11. Dot the remaining 1 tablespoon of butter in small pieces across the cheese layer.
12. Bake at 350°F for 45-50 minutes until the top is golden brown and the center is set.
13. Insert a knife into the center – it should come out clean when fully cooked.
14. Let the bread pudding rest for 10 minutes before serving.

Ultimate comfort food alert! The rye bread develops this wonderful chewy texture while the corned beef keeps everything moist and flavorful. Try serving it with a dollop of whole grain mustard or alongside a simple green salad for the perfect weeknight dinner.

Corned Beef Brisket Pizza with Sauerkraut

Might sound wild, but this pizza mashup is about to become your new favorite comfort food. You get that savory corned beef, tangy sauerkraut, and melty cheese all on a crispy crust—it’s basically St. Patrick’s Day meets pizza night in the best way possible.

Ingredients

Pizza dough – 1 lb
Corned beef brisket – 1 cup, cooked and shredded
Sauerkraut – ¾ cup, drained
Swiss cheese – 1 ½ cups, shredded
Pizza sauce – ½ cup
Caraway seeds – 1 tsp

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Roll the pizza dough on a floured surface into a 12-inch circle.
3. Spread the pizza sauce evenly over the dough, leaving a ½-inch border around the edges.
4. Sprinkle 1 cup of shredded Swiss cheese over the sauce.
5. Distribute the shredded corned beef brisket evenly across the pizza.
6. Spread the drained sauerkraut over the corned beef.
7. Top with the remaining ½ cup of Swiss cheese.
8. Sprinkle the caraway seeds evenly over the pizza.
9. Carefully transfer the pizza to the preheated stone or baking sheet.
10. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and slightly browned.
11. Remove from the oven and let rest for 3 minutes before slicing.
Verdict? You get this amazing combo of textures—crispy crust, tender beef, and that signature sauerkraut tang cutting through the richness. Try serving it with a cold beer or dipping the crust in Thousand Island dressing for an extra flavor boost.

Corned Beef Brisket Quesadillas with Spicy Mustard

Ever find yourself with leftover corned beef and zero inspiration? You’re about to turn that situation into a seriously delicious win. These quesadillas are the perfect quick-fix lunch or easy dinner that everyone will love.

Ingredients

Corned beef brisket – 2 cups, shredded
Flour tortillas – 4 large
Spicy brown mustard – ¼ cup
Shredded cheddar cheese – 1 ½ cups
Butter – 2 tbsp

Instructions

1. Heat a large skillet or griddle over medium heat.
2. Spread 1 tablespoon of spicy brown mustard evenly over one side of a flour tortilla.
3. Place the tortilla mustard-side up on a clean cutting board.
4. Sprinkle ½ cup of shredded cheddar cheese over half of the tortilla.
5. Top the cheese with ½ cup of shredded corned beef brisket.
6. Fold the empty half of the tortilla over the filling to create a half-moon shape.
7. Melt ½ tablespoon of butter in the preheated skillet.
8. Carefully transfer the folded quesadilla to the skillet.
9. Cook for 2-3 minutes until the bottom is golden brown and crispy.
10. Flip the quesadilla using a spatula.
11. Cook for another 2-3 minutes until the second side is golden brown and the cheese is fully melted.
12. Remove the quesadilla from the skillet and place it on a cutting board.
13. Let it rest for 1 minute before cutting to prevent the filling from oozing out.
14. Repeat steps 2-13 with the remaining ingredients.
15. Cut each quesadilla into 3 wedges using a sharp knife or pizza cutter.

You’ll love how the crispy tortilla gives way to that melty, savory filling. The spicy mustard cuts through the richness of the corned beef perfectly. Try serving these with a simple cabbage slaw on the side for a complete meal that feels totally new.

Corned Beef Brisket Stuffed Peppers

Crisp bell peppers stuffed with savory corned beef brisket make for a hearty, no-fuss meal that’s perfect for busy weeknights. You get tender, slow-cooked meat paired with sweet, roasted peppers in every bite. It’s a clever way to use up leftovers or whip up something satisfying from scratch.

Ingredients

Corned beef brisket – 2 cups, shredded
Bell peppers – 4 large
Cooked rice – 1 cup
Shredded cheddar cheese – 1 cup
Olive oil – 1 tbsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Slice each bell pepper in half lengthwise and remove the seeds and membranes.
3. Brush the outside of each pepper half lightly with olive oil.
4. In a mixing bowl, combine shredded corned beef brisket, cooked rice, and black pepper.
5. Spoon the corned beef and rice mixture evenly into each pepper half, packing it gently.
6. Top each stuffed pepper with shredded cheddar cheese.
7. Place the peppers in a baking dish, arranging them so they sit upright.
8. Pour ¼ cup of water into the bottom of the baking dish to keep the peppers moist during baking.
9. Cover the dish tightly with aluminum foil.
10. Bake at 375°F for 25 minutes.
11. Remove the foil and continue baking for another 10–15 minutes, until the cheese is bubbly and lightly golden.
12. Let the peppers rest for 5 minutes before serving to allow the filling to set.Flavorful and comforting, these peppers offer a juicy crunch from the tender bell pepper shells contrasting with the rich, salty corned beef inside. Serve them alongside a crisp green salad or top with a dollop of sour cream for extra creaminess. They reheat beautifully for lunch the next day, making them a practical and delicious choice.

Corned Beef Brisket and Colcannon Mash

Ever find yourself craving something hearty and comforting that practically cooks itself? This corned beef brisket and colcannon mash is your answer. It’s the kind of meal that fills your kitchen with incredible smells and leaves everyone asking for seconds.

Ingredients

Corned beef brisket – 3 lbs
Water – 12 cups
Potatoes – 2 lbs
Butter – ½ cup
Milk – ¾ cup
Cabbage – 1 small head
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Place the corned beef brisket in a large pot and cover completely with 12 cups of water.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 3 hours.
3. Peel and quarter 2 lbs of potatoes while the brisket simmers.
4. Boil the potatoes in salted water for 20 minutes until fork-tender.
5. Drain the potatoes completely and return them to the hot pot.
6. Mash the potatoes with a potato masher until no large lumps remain.
7. Heat ½ cup butter and ¾ cup milk in a saucepan until the butter melts.
8. Gradually stir the warm milk mixture into the mashed potatoes until smooth.
9. Core and thinly slice 1 small head of cabbage.
10. Steam the cabbage for 5 minutes until wilted but still bright green.
11. Fold the steamed cabbage into the mashed potato mixture.
12. Season the colcannon with 1 tsp salt and ½ tsp black pepper.
13. Remove the cooked brisket from the pot and let it rest for 10 minutes.
14. Slice the brisket against the grain into ½-inch thick pieces.
15. Serve the sliced brisket alongside generous portions of colcannon mash.

Just imagine cutting into that tender, salty brisket alongside the creamy, cabbage-flecked mash. The contrast between the rich meat and the light, buttery potatoes is pure comfort. Try piling everything into a bowl and drizzling with a little of the cooking liquid for an extra flavor boost.

Corned Beef Brisket Egg Rolls

Ever find yourself with leftover corned beef and wondering what delicious creation you could whip up? These corned beef brisket egg rolls are the perfect solution—crispy, savory, and packed with flavor. You’ll love how easy they are to make, and they’re sure to become a new favorite.

Ingredients

• Corned beef brisket – 2 cups, shredded
• Egg roll wrappers – 12
• Cabbage – 1 cup, shredded
• Vegetable oil – 2 cups
• Water – ¼ cup

Instructions

1. Shred 2 cups of cooked corned beef brisket using two forks.
2. Combine shredded corned beef with 1 cup of shredded cabbage in a medium bowl.
3. Lay one egg roll wrapper on a clean surface with a corner facing you.
4. Place 2 tablespoons of the corned beef and cabbage mixture in the center of the wrapper.
5. Fold the bottom corner over the filling, then fold in the left and right corners tightly.
6. Brush the top corner with ¼ cup of water using a pastry brush to seal the egg roll.
7. Roll the egg roll toward the top corner until fully sealed. Tip: Make sure the edges are pressed firmly to prevent filling from leaking during frying.
8. Repeat steps 3–7 with the remaining wrappers and filling.
9. Heat 2 cups of vegetable oil in a deep skillet to 350°F, using a candy thermometer to check the temperature.
10. Carefully place 3–4 egg rolls into the hot oil using tongs, avoiding overcrowding.
11. Fry the egg rolls for 3–4 minutes, turning occasionally, until golden brown and crispy. Tip: Maintain the oil temperature at 350°F for even cooking and to avoid greasy results.
12. Remove the egg rolls from the oil and drain on a paper towel-lined plate.
13. Let the egg rolls rest for 2 minutes before serving. Tip: Allowing them to cool slightly helps the filling set and prevents burns.

Just out of the fryer, these egg rolls have a satisfying crunch that gives way to tender, savory corned beef and cabbage. The salty richness pairs wonderfully with a tangy dipping sauce like mustard or horseradish cream. Serve them as a fun appetizer for game day or slice them diagonally for an elegant party platter.

Corned Beef Brisket Poutine with Cheese Curds

Craving something that combines comfort food classics in the most delicious way? You’ve got to try this corned beef brisket poutine. It’s the perfect mashup of savory, cheesy, and crispy that hits all the right spots.

Ingredients

Corned beef brisket – 3 lbs
Potatoes – 2 lbs
Vegetable oil – ¼ cup
Cheese curds – 8 oz
Beef broth – 2 cups
Flour – 3 tbsp
Butter – 3 tbsp

Instructions

1. Place the corned beef brisket in a large pot and cover with water by 2 inches.
2. Bring to a boil over high heat, then reduce to a simmer for 3 hours until fork-tender.
3. Remove the brisket from the pot and let it rest for 15 minutes before slicing.
4. Preheat your oven to 425°F while the brisket rests.
5. Cut the potatoes into ½-inch thick fries and pat them completely dry with paper towels.
6. Toss the dried fries with vegetable oil until evenly coated.
7. Spread the fries in a single layer on a baking sheet.
8. Bake for 25 minutes, then flip the fries and bake for another 20 minutes until golden brown and crispy.
9. While the fries bake, melt butter in a saucepan over medium heat.
10. Whisk in flour and cook for 1 minute until golden to make a roux.
11. Gradually whisk in beef broth until smooth.
12. Bring the gravy to a simmer and cook for 5 minutes until thickened.
13. Slice the rested corned beef against the grain into ¼-inch thick pieces.
14. Arrange the hot baked fries on a serving platter.
15. Top the fries with sliced corned beef and cheese curds.
16. Pour the hot gravy evenly over everything.

Get ready for the ultimate comfort food experience. The crispy fries soak up that rich gravy while the cheese curds get perfectly melty, and the tender corned beef adds that salty, savory punch that makes every bite incredible. Try serving it with a cold beer for the perfect pub-style meal at home.

Corned Beef Brisket and Guinness Stew

Diving into comfort food season calls for something hearty and satisfying. You’ll love how this corned beef brisket and Guinness stew transforms simple ingredients into a rich, flavorful meal. It’s the perfect cozy dinner for chilly evenings.

Ingredients

Corned beef brisket – 3 lbs
Olive oil – 2 tbsp
Yellow onion – 1 large
Carrots – 3 medium
Potatoes – 2 large
Guinness beer – 12 oz
Beef broth – 4 cups
Bay leaves – 2
Black pepper – 1 tsp

Instructions

1. Preheat your oven to 325°F.
2. Pat the corned beef brisket completely dry with paper towels.
3. Heat olive oil in a large Dutch oven over medium-high heat for 2 minutes.
4. Sear the brisket for 4 minutes per side until deeply browned.
5. Remove the brisket and set aside on a plate.
6. Chop the onion into 1-inch pieces and add to the pot.
7. Cook the onion for 5 minutes until softened and translucent.
8. Peel and chop the carrots into 1-inch chunks.
9. Peel and chop the potatoes into 2-inch cubes.
10. Return the brisket to the pot with any accumulated juices.
11. Add the carrots and potatoes around the brisket.
12. Pour in the Guinness beer and scrape up any browned bits from the bottom.
13. Add the beef broth until the brisket is nearly submerged.
14. Drop in the bay leaves and sprinkle with black pepper.
15. Bring the liquid to a simmer over medium heat for 5 minutes.
16. Cover the pot tightly and transfer to the preheated oven.
17. Braise for 3 hours until the brisket shreds easily with a fork.
18. Remove the bay leaves and discard them.
19. Shred the brisket directly in the pot using two forks.
20. Let the stew rest for 15 minutes before serving. Getting that perfect tender texture makes every bite worthwhile. The Guinness adds a deep malty flavor that pairs beautifully with the salty corned beef. Serve it over mashed potatoes or with crusty bread for soaking up all the delicious broth.

Corned Beef Brisket Croquettes with Horseradish Aioli

Sometimes you have leftover corned beef brisket and want something more exciting than sandwiches. These crispy croquettes transform that delicious meat into golden bites of pure comfort. You’re going to love dipping them in that zesty horseradish aioli.

Ingredients

Corned beef brisket – 2 cups, shredded
Potatoes – 2 cups, mashed
Flour – ½ cup
Eggs – 2
Breadcrumbs – 1 cup
Mayonnaise – ½ cup
Horseradish – 2 tbsp
Vegetable oil – for frying
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Combine shredded corned beef brisket and mashed potatoes in a large bowl.
2. Mix in ¼ cup flour, salt, and black pepper until fully incorporated.
3. Chill the mixture in the refrigerator for 30 minutes to make it easier to handle.
4. Shape the chilled mixture into 12 equal-sized cylinders about 2 inches long.
5. Place the remaining ¼ cup flour in a shallow dish.
6. Beat 2 eggs in a separate shallow dish.
7. Place breadcrumbs in a third shallow dish.
8. Dredge each croquette in flour, shaking off excess.
9. Dip each floured croquette in beaten egg, letting excess drip off.
10. Coat each croquette thoroughly in breadcrumbs.
11. Heat 2 inches of vegetable oil in a heavy pot to 350°F.
12. Fry croquettes in batches of 4 for 3-4 minutes until golden brown, flipping halfway.
13. Remove croquettes with a slotted spoon and drain on paper towels.
14. Whisk together mayonnaise and horseradish in a small bowl for the aioli.
15. Serve croquettes immediately with horseradish aioli.

The croquettes have a satisfying crispy exterior that gives way to a tender, savory interior. That horseradish aioli cuts through the richness perfectly. Try serving them as appetizers with pickles or alongside a simple green salad for a complete meal.

Summary

Excitingly, these 20 corned beef brisket recipes offer something for every St. Patrick’s Day table, from classic comfort to creative twists. We hope you find a new favorite to enjoy with family and friends! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the festive cheer.