18 Savory Corned Beef Recipes Stove Top Delights

Dive into the heartwarming world of comfort food with our roundup of 18 Savory Corned Beef Recipes Stove Top Delights! Perfect for those cozy nights in or when you’re craving something hearty and satisfying, these recipes promise to turn simple ingredients into mouthwatering meals. Whether you’re a seasoned chef or just starting out, there’s something here to inspire your next kitchen adventure. Let’s get cooking!

Classic Stove Top Corned Beef and Cabbage

Feast your eyes (and eventually your stomach) on this timeless dish that’s as hearty as it is hilarious in its simplicity. Perfect for those who think boiling dinner is a sport, this corned beef and cabbage will have you flexing your culinary muscles with minimal effort.

Ingredients

• 3 lbs corned beef brisket with spice packet
• 1 large head cabbage, cut into wedges
• 4 medium carrots, peeled and cut into 3-inch pieces
• 4 medium potatoes, peeled and quartered
• 1 large onion, cut into wedges
• 4 cups water

Instructions

1. Place the corned beef brisket in a large pot or Dutch oven, fat side up.
2. Sprinkle the spice packet over the brisket, then add 4 cups of water.
3. Bring the water to a boil over high heat, then reduce the heat to low, cover, and simmer for 2 hours. Tip: Skim off any foam that rises to the surface for a clearer broth.
4. Add the carrots, potatoes, and onion to the pot, then place the cabbage wedges on top.
5. Cover and simmer for an additional 30 minutes, or until the vegetables are tender. Tip: Don’t stir the pot to keep the vegetables intact.
6. Remove the brisket and let it rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures tender bites.
7. Serve the sliced corned beef with the vegetables and a ladle of the cooking liquid.

Amazingly tender and packed with flavor, this dish is a nod to simplicity. Serve it with a side of grainy mustard for an extra kick, or pile it high on rye bread for a next-day sandwich that’s anything but sad.

Spicy Stove Top Corned Beef Hash

Just when you thought corned beef couldn’t get any better, we’re turning up the heat with this Spicy Stove Top Corned Beef Hash that’s sure to wake up your taste buds faster than your morning alarm. Perfect for those days when you’re craving something hearty, spicy, and downright delicious, this dish is a game-changer for breakfast, brunch, or even dinner.

Ingredients

• 2 tbsp vegetable oil
• 1 cup diced onion
• 1 cup diced green bell pepper
• 2 cups diced cooked corned beef
• 3 cups diced cooked potatoes
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion and 1 cup diced green bell pepper to the skillet. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in 2 cups diced cooked corned beef, 3 cups diced cooked potatoes, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until the mixture is heated through and slightly crispy, about 10 minutes. Tip: For extra crispiness, press the hash down with a spatula and let it cook undisturbed for 2 minutes before stirring.
4. Make 4 wells in the hash and crack 1 large egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5 minutes for runny yolks. Tip: For evenly cooked eggs, make sure the wells are deep enough to contain the whites.
5. Remove from heat and let stand for 1 minute before serving. Tip: Garnish with chopped fresh parsley or green onions for a pop of color and freshness.

Get ready to dig into a plate where the spicy, smoky flavors of the corned beef hash perfectly complement the creamy, runny eggs on top. Serve it with a side of toast to scoop up every last bite, or go bold with a drizzle of hot sauce for an extra kick.

Stove Top Corned Beef with Root Vegetables

Kick off your culinary adventure with this hearty, no-fuss Stove Top Corned Beef with Root Vegetables—a dish that’s as forgiving as your favorite sweatpants and just as comforting. Perfect for those days when you want to impress without the stress, this recipe is a cozy hug in a pot.

Ingredients

• 3 lbs corned beef brisket with spice packet
• 4 cups water
• 1 tbsp olive oil
• 4 medium carrots, peeled and cut into 2-inch pieces
• 4 medium parsnips, peeled and cut into 2-inch pieces
• 1 large onion, cut into wedges
• 4 medium potatoes, peeled and quartered
• 2 tbsp whole grain mustard
• 1 tbsp honey

Instructions

1. In a large pot, combine the corned beef brisket, water, and spice packet. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 2.5 hours, or until the meat is tender.
3. Remove the brisket from the pot and set aside. Reserve the cooking liquid.
4. In the same pot, heat olive oil over medium heat. Add carrots, parsnips, onion, and potatoes. Cook for 5 minutes, stirring occasionally.
5. Return the brisket to the pot. Add the reserved cooking liquid, mustard, and honey. Bring to a simmer.
6. Cover and cook for 30 minutes, or until the vegetables are tender.
7. Remove from heat. Let stand for 5 minutes before slicing the brisket against the grain.

After all that simmering, you’re left with a brisket that’s fall-apart tender and veggies that have soaked up all that savory goodness. Serve it up with a side of crusty bread to dunk into the flavorful broth, or go rogue and pile it high on a sandwich for the ultimate lunchtime flex.

Stove Top Corned Beef and Potato Skillet

Zesty and zippy, this dish is like a hug from your grandma if she was a skillet-wielding superhero. Perfect for those nights when you’re too tired to fuss but still want something that tastes like you slaved over it.

Ingredients

• 1 tbsp olive oil
• 1 lb corned beef, chopped
• 4 cups potatoes, diced
• 1 cup onion, chopped
• 1/2 cup water
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F) until shimmering.
2. Add 1 lb chopped corned beef to the skillet, cooking for 3-4 minutes until lightly browned. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Stir in 4 cups diced potatoes and 1 cup chopped onion, mixing well with the corned beef.
4. Pour in 1/2 cup water, then sprinkle 1/2 tsp black pepper and 1/4 tsp salt over the mixture. Tip: The water helps to steam the potatoes, making them tender.
5. Cover the skillet and reduce heat to medium (300°F), simmering for 15-20 minutes until potatoes are fork-tender. Tip: Stir occasionally to prevent sticking and ensure even cooking.
6. Remove the lid and increase heat to high (400°F) for 2-3 minutes to crisp up the potatoes and corned beef, stirring once.

Flavorful and hearty, this skillet dish boasts a perfect mix of crispy and tender textures. Serve it straight from the skillet for a rustic touch, or top with a fried egg for an extra layer of deliciousness.

Stove Top Corned Beef Reuben Sandwich

Brace yourselves, sandwich lovers, because we’re about to take your lunch game to legendary levels with a twist on a classic that’ll have your taste buds doing backflips. This isn’t just any Reuben—it’s a Stove Top Corned Beef Reuben Sandwich that combines the comfort of home cooking with the bold flavors of your favorite deli.

Ingredients

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

Instructions

1. Heat a large skillet over medium heat (350°F) for 2 minutes to ensure even cooking.
2. Spread 1/2 tbsp of butter on one side of each rye bread slice for that golden, crispy exterior.
3. Layer the corned beef, sauerkraut, and Swiss cheese on the unbuttered side of one bread slice. Pro tip: Warm the corned beef in the skillet for 30 seconds on each side before assembling for extra tenderness.
4. Drizzle the Thousand Island dressing over the layered ingredients, then top with the second bread slice, buttered side out.
5. Place the sandwich in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese starts to melt. Keep an eye on the heat to prevent burning.
6. Remove the sandwich from the skillet, let it rest for 1 minute to allow the cheese to set slightly, then slice diagonally for that professional touch.

Who knew that such a simple sandwich could pack such a punch? The crispy, buttery rye gives way to the tender, flavorful corned beef and tangy sauerkraut, all brought together by the creamy dressing. Serve it with a side of pickles for an extra crunch that complements the sandwich perfectly.

Stove Top Corned Beef and Egg Breakfast Skillet

Rise and shine, sleepyheads! If your morning routine is as exciting as watching paint dry, we’ve got a game-changer that’ll jolt your taste buds awake faster than your alarm clock. This Stove Top Corned Beef and Egg Breakfast Skillet is the culinary equivalent of a high-five for your palate, combining hearty, savory flavors with the simplicity of a one-pan wonder.

Ingredients

• 1 tbsp olive oil
• 1 cup diced corned beef
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 4 large eggs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded cheddar cheese

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F) until shimmering, about 1 minute.
2. Add 1 cup diced corned beef, 1/2 cup diced onions, and 1/2 cup diced bell peppers to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are soft and the corned beef is lightly browned.
3. Crack 4 large eggs directly into the skillet, spacing them evenly among the corned beef and vegetables. Sprinkle 1/4 tsp salt and 1/4 tsp black pepper evenly over the eggs.
4. Cover the skillet and cook for 3-4 minutes, or until the egg whites are set but the yolks are still runny. For firmer yolks, cook an additional 1-2 minutes.
5. Sprinkle 1/4 cup shredded cheddar cheese over the top, then cover again for 1 minute to allow the cheese to melt.
6. Remove from heat and let stand for 1 minute before serving.

Get ready to dive into a skillet where the corned beef brings a salty, meaty punch, perfectly balanced by the creamy, rich eggs and the slight crunch of peppers. Serve it straight from the pan with a side of toast for scooping up every last bite, or go rogue and wrap it in a warm tortilla for a breakfast burrito that means business.

Stove Top Corned Beef with Mustard Glaze

Now, let’s talk about a dish that’s as bold and unapologetic as your Aunt Linda at a family reunion—Stove Top Corned Beef with Mustard Glaze. This isn’t just any corned beef; it’s a juicy, flavor-packed masterpiece that’ll have you questioning why you ever settled for less.

Ingredients

• 3 lbs corned beef brisket
• 1 cup water
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 2 tbsp whole grain mustard
• 1 tbsp apple cider vinegar

Instructions

1. Place the corned beef brisket in a large pot and add 1 cup of water. Cover and simmer over low heat for 2.5 hours, or until the meat is tender.
2. While the beef cooks, preheat your oven to 350°F and prepare the glaze by mixing 1/2 cup brown sugar, 1/4 cup Dijon mustard, 2 tbsp whole grain mustard, and 1 tbsp apple cider vinegar in a bowl.
3. Once the beef is tender, remove it from the pot and place it on a baking sheet. Generously coat the top with the mustard glaze.
4. Bake in the preheated oven for 15 minutes, or until the glaze is bubbly and slightly caramelized.
5. Let the beef rest for 10 minutes before slicing against the grain for maximum tenderness.

Outrageously tender with a punchy, sweet-and-tangy crust, this corned beef is a game-changer. Serve it atop a heap of creamy mashed potatoes or tucked into a crusty roll for a sandwich that means business.

Stove Top Corned Beef and Sauerkraut

Alright, let’s dive into a dish that’s as hearty as it is hilarious—Stove Top Corned Beef and Sauerkraut. This isn’t just food; it’s a flavor fiesta that’ll have your taste buds doing the cha-cha.

Ingredients

• 3 lbs corned beef brisket
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 4 cups water
• 1 lb sauerkraut, drained
• 1 tbsp caraway seeds
• 1 tbsp brown sugar
• 1 tbsp Dijon mustard

Instructions

1. Place the corned beef brisket in a large pot, fat side up.
2. Add the whole black peppercorns and bay leaves to the pot.
3. Pour in 4 cups of water, ensuring the brisket is fully submerged.
4. Bring the water to a boil over high heat, then reduce to a simmer, cover, and cook for 2.5 hours. Tip: Skim off any foam that rises to the surface for a clearer broth.
5. After 2.5 hours, add the drained sauerkraut, caraway seeds, brown sugar, and Dijon mustard to the pot.
6. Stir gently to combine, then cover and simmer for an additional 30 minutes. Tip: The sauerkraut should be tender but still have a bit of crunch.
7. Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is tender and easy to chew.
8. Serve the sliced corned beef with the sauerkraut mixture on the side or piled high on top.

The corned beef is melt-in-your-mouth tender, while the sauerkraut brings a tangy crunch that’s downright addictive. Try serving it on a toasted rye bread for a sandwich that’s anything but boring.

Stove Top Corned Beef and Caramelized Onions

Kickstart your culinary adventure with this mouthwatering dish that’s as easy to make as it is delicious. Perfect for those who love a hearty meal without the fuss, this recipe promises to be a game-changer in your weeknight dinner rotation.

Ingredients

• 2 lbs corned beef brisket
• 1 large onion, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 cup water
• 1 tbsp brown sugar

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add thinly sliced onions to the skillet, stirring occasionally, until they begin to soften, about 5 minutes.
3. Sprinkle brown sugar over the onions, continuing to stir, until the onions are caramelized and golden brown, about 10 minutes. Tip: Lower the heat if the onions start to burn.
4. Remove caramelized onions from the skillet and set aside.
5. In the same skillet, add corned beef brisket and 1 cup of water. Bring to a simmer over medium heat.
6. Cover the skillet and let the corned beef cook for 50 minutes, turning once halfway through. Tip: Ensure the water doesn’t completely evaporate; add more if necessary.
7. After 50 minutes, remove the lid and increase the heat to medium-high. Cook for an additional 10 minutes to brown the corned beef slightly.
8. Transfer the corned beef to a cutting board and let it rest for 5 minutes before slicing against the grain.
9. Serve the sliced corned beef topped with the caramelized onions. Tip: For an extra flavor boost, drizzle a little of the cooking liquid over the top.

Unbelievably tender and packed with savory-sweet flavors, this dish is a testament to the magic of simple ingredients. Try serving it over a bed of creamy mashed potatoes or tucked into a crusty sandwich roll for a meal that’s sure to impress.

Stove Top Corned Beef with Guinness Reduction

So, you’ve decided to tackle the beast that is corned beef, and not just any corned beef—this one’s got a Guinness reduction that’ll make your taste buds do a happy dance. Let’s dive into this savory, slightly boozy adventure that’s perfect for impressing your friends or just treating yourself.

Ingredients

• 3 lbs corned beef brisket
• 1 bottle (12 oz) Guinness beer
• 1 cup brown sugar
• 1/2 cup water
• 2 tbsp whole grain mustard
• 1 tbsp apple cider vinegar

Instructions

1. Place the corned beef brisket in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 2.5 hours.
2. While the brisket cooks, combine Guinness, brown sugar, water, whole grain mustard, and apple cider vinegar in a saucepan over medium heat. Stir until the sugar dissolves, then simmer for 20 minutes until the mixture reduces by half.
3. Preheat your oven to 350°F. Remove the brisket from the pot, place it on a baking sheet, and brush generously with the Guinness reduction.
4. Bake for 15 minutes, then brush with more reduction and bake for another 15 minutes until the brisket is glossy and caramelized.
5. Let the brisket rest for 10 minutes before slicing against the grain for maximum tenderness.

Delight in the rich, malty sweetness of the Guinness reduction clinging to every slice of tender corned beef. Serve it atop a heap of buttery mashed potatoes or tucked into a crusty roll for a sandwich that’s anything but ordinary.

Stove Top Corned Beef and Swiss Cheese Melt

Feast your eyes on this gooey, glorious creation that’s about to become your weeknight hero. It’s the kind of dish that laughs in the face of takeout menus, combining the hearty charm of corned beef with the melt-in-your-mouth magic of Swiss cheese.

Ingredients

• 2 slices rye bread
• 4 oz corned beef, thinly sliced
• 2 slices Swiss cheese
• 1 tbsp butter, softened
• 1 tbsp whole grain mustard

Instructions

1. Heat a skillet over medium heat (350°F) for 2 minutes until hot. Tip: A drop of water should sizzle upon contact.
2. Spread butter evenly on one side of each rye bread slice. This ensures a golden, crispy exterior.
3. Place one bread slice, buttered side down, in the skillet. Layer with corned beef and Swiss cheese, then top with the second bread slice, buttered side up.
4. Cook for 3-4 minutes until the bottom is golden brown. Tip: Peek gently with a spatula to check color without pressing down.
5. Flip carefully using a spatula. Cook for another 3-4 minutes until the second side is golden and cheese is melted. Tip: Covering the skillet for the last minute can help melt the cheese faster.

Perfectly crispy on the outside with a tender, cheesy interior, this melt is a textural dream. Serve it with a side of pickles for a tangy contrast or dunk it into a bowl of tomato soup for the ultimate comfort food experience.

Stove Top Corned Beef with Honey Mustard Sauce

Ever find yourself staring into the fridge, hoping for a culinary miracle to materialize? Well, strap in, because this Stove Top Corned Beef with Honey Mustard Sauce is about to become your go-to for turning those fridge odds and ends into a dish that’ll have everyone asking for seconds.

Ingredients

• 3 lbs corned beef brisket
• 4 cups water
• 1 tbsp black peppercorns
• 2 bay leaves
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp whole grain mustard
• 1 tbsp apple cider vinegar

Instructions

1. Place the corned beef brisket in a large pot, fat side up.
2. Add 4 cups of water, ensuring the brisket is fully submerged. If not, add more water until it is.
3. Sprinkle 1 tbsp black peppercorns and add 2 bay leaves to the pot.
4. Bring the water to a boil over high heat, then reduce to a simmer. Cover and cook for 2.5 hours, or until the meat is tender when pierced with a fork.
5. While the brisket cooks, whisk together 1/2 cup honey, 1/4 cup Dijon mustard, 2 tbsp whole grain mustard, and 1 tbsp apple cider vinegar in a small bowl to create the honey mustard sauce. Set aside.
6. Once the brisket is tender, remove it from the pot and let it rest on a cutting board for 10 minutes before slicing against the grain.
7. Serve the sliced corned beef with the honey mustard sauce on the side for dipping or drizzling.

Perfectly tender with a punchy, sweet-and-tangy sauce, this corned beef is a game-changer. Try stacking it high on rye bread with a slather of sauce for an unbeatable sandwich, or keep it simple with a side of roasted veggies for a meal that’s anything but ordinary.

Stove Top Corned Beef and Kale Stir Fry

Now, who said corned beef was just for sandwiches or St. Patrick’s Day? This Stove Top Corned Beef and Kale Stir Fry is here to shake up your weeknight dinner routine with its bold flavors and effortless charm.

Ingredients

• 1 tbsp olive oil
• 1 cup diced corned beef
• 2 cups chopped kale
• 1/2 cup diced onions
• 1/4 cup water
• 1 tbsp soy sauce
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 cup diced corned beef to the skillet, spreading it out in an even layer. Let it cook undisturbed for 2 minutes to develop a slight crust.
3. Stir in 1/2 cup diced onions, cooking for another 2 minutes until they start to soften.
4. Add 2 cups chopped kale and 1/4 cup water to the skillet. Cover and let steam for 3 minutes, or until the kale is wilted but still vibrant.
5. Remove the lid and stir in 1 tbsp soy sauce and 1/2 tsp black pepper. Cook for an additional minute, stirring constantly to combine all the flavors.
6. Tip: For an extra kick, a dash of red pepper flakes can be added with the black pepper.
7. Tip: Ensure your skillet is hot before adding the corned beef to get that perfect sear.
8. Tip: Don’t overcrowd the skillet with kale; it needs space to wilt properly.

Who knew corned beef could be this versatile? The dish boasts a delightful contrast between the crispy edges of the beef and the tender kale, all brought together with a savory, slightly salty sauce. Serve it over a bed of steamed rice or alongside a fried egg for a breakfast twist that’ll make your mornings exciting.

Stove Top Corned Beef with Apple Cider Glaze

Now, who said corned beef had to be boring? Let’s jazz up this classic with a sweet and tangy apple cider glaze that’ll have your taste buds doing a happy dance. Perfect for those days when you want to impress without the stress!

Ingredients

• 3 lbs corned beef brisket
• 1 cup apple cider
• 1/4 cup brown sugar
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cloves

Instructions

1. Place the corned beef brisket in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 2.5 hours.
2. While the beef cooks, whisk together 1 cup apple cider, 1/4 cup brown sugar, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1/2 tsp ground cloves in a small saucepan over medium heat. Simmer for 10 minutes until slightly thickened. Tip: Stir occasionally to prevent burning.
3. Preheat your oven to 350°F. Remove the beef from the pot and place it on a baking sheet. Brush half of the apple cider glaze over the beef. Tip: Save the other half for serving.
4. Bake for 20 minutes, then brush with the remaining glaze and bake for another 10 minutes until caramelized. Tip: Let the beef rest for 10 minutes before slicing against the grain for tenderness.

What you’ll get is a corned beef that’s tender, juicy, and packed with flavors that play well together. Serve it sliced thin on rye bread or alongside roasted veggies for a meal that’s anything but ordinary.

Stove Top Corned Beef and Sweet Potato Hash

Picture this: a lazy Sunday morning where your stomach’s growling louder than your neighbor’s lawnmower, and you’re craving something hearty, slightly sweet, and utterly unpretentious. Enter our hero, a dish that’s as easy to love as it is to make, combining the savory depth of corned beef with the natural sweetness of sweet potatoes in a hash that’s sure to kickstart your day with a bang.

Ingredients

• 2 tbsp olive oil
• 1 large sweet potato, diced into 1/2-inch cubes
• 1 small onion, finely chopped
• 2 cups cooked corned beef, shredded
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add sweet potato cubes to the skillet, spreading them out in a single layer. Cook for 5 minutes without stirring to allow them to brown slightly.
3. Stir in the chopped onion and continue cooking for another 3 minutes, until the onion becomes translucent.
4. Add the shredded corned beef, salt, and black pepper to the skillet. Mix well and cook for 4 minutes, stirring occasionally, until everything is heated through.
5. Create 4 wells in the hash with the back of a spoon. Crack an egg into each well. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.
6. Remove from heat and let it sit covered for 2 minutes before serving.

Fluffy eggs, crispy sweet potatoes, and savory corned beef come together in this dish for a texture and flavor party in your mouth. Serve it straight from the skillet for a rustic touch, or plate it up fancy with a side of avocado slices for that Instagram-worthy breakfast.

Stove Top Corned Beef with Garlic Butter Sauce

Yikes, it’s another chilly evening, and your stomach’s doing the cha-cha for something hearty yet embarrassingly easy to whip up. Enter our hero: a skillet-corned beef that’s about to make your weeknight dinners look like you’ve got your life together, paired with a garlic butter sauce that’ll have you questioning why you ever settled for less.

Ingredients

• 2 lbs corned beef brisket
• 4 cups water
• 1 tbsp black peppercorns
• 2 bay leaves
• 4 cloves garlic, minced
• 1/2 cup unsalted butter
• 1 tbsp fresh parsley, chopped

Instructions

1. Place the corned beef brisket in a large pot, fat side up. Add water until it just covers the brisket.
2. Throw in the black peppercorns and bay leaves. Bring to a boil over high heat, then reduce to a simmer. Cover and let it cook for 2.5 hours. Tip: Keep an eye on the water level; add more if it drops below the brisket.
3. After 2.5 hours, remove the brisket from the pot and let it rest on a cutting board for 10 minutes. Slice against the grain into 1/2-inch thick pieces.
4. In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
5. Add the sliced corned beef to the skillet, turning each piece to coat in the garlic butter sauce. Cook for 2 minutes on each side until slightly crispy.
6. Sprinkle with fresh parsley before serving. Tip: For an extra kick, add a pinch of red pepper flakes to the garlic butter sauce.

This dish is a textural dream with crispy edges giving way to tender, juicy beef, all swimming in a garlic butter sauce that’s basically liquid gold. Serve it over a heap of mashed potatoes or tucked into a toasted sandwich for a next-level lunch.

Stove Top Corned Beef and Green Bean Casserole

Ever find yourself staring into the abyss of your fridge, wondering how to turn that lonely corned beef and a handful of green beans into something that doesn’t scream ‘I give up’? Well, buckle up, buttercup, because we’re about to transform those sad ingredients into a Stove Top Corned Beef and Green Bean Casserole that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 cups corned beef, chopped
• 1.5 cups green beans, trimmed and halved
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 1 tbsp butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large skillet over medium heat, combine the corned beef, green beans, heavy cream, chicken broth, Dijon mustard, garlic powder, and black pepper. Stir well to combine.
3. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be pourable.
4. Transfer the mixture to the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
5. In a small bowl, mix the breadcrumbs with the melted butter until well combined, then sprinkle over the cheese layer. Tip: For extra crunch, you can toast the breadcrumbs before mixing with butter.
6. Bake in the preheated oven for 20 minutes, or until the top is golden brown and bubbly. Tip: Keep an eye on it during the last 5 minutes to prevent over-browning.
7. Remove from the oven and let it sit for 5 minutes before serving.

Out of the oven, this casserole is a harmonious blend of creamy, cheesy, and crunchy, with the corned beef adding a salty depth that plays beautifully against the fresh green beans. Serve it with a side of crusty bread to sop up all that delicious sauce, or go rogue and pile it onto toasted sourdough for an open-faced sandwich that means business.

Stove Top Corned Beef with Brown Sugar Glaze

Get ready to turn your kitchen into a flavor-packed arena with this Stove Top Corned Beef that’s about to become your new best friend. It’s sweet, it’s savory, and it’s got a glaze that’ll make your taste buds do a happy dance.

Ingredients

• 3 lbs corned beef brisket
• 1 cup water
• 1/2 cup brown sugar
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cloves

Instructions

1. Place the corned beef brisket in a large pot and add 1 cup of water. Bring to a boil over high heat, then reduce to a simmer and cover. Cook for 2.5 hours, or until the meat is tender.
2. While the beef cooks, preheat your oven to 350°F and prepare the glaze by whisking together 1/2 cup brown sugar, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1/2 tsp ground cloves in a small bowl until smooth.
3. Once the beef is tender, remove it from the pot and place it on a foil-lined baking sheet. Brush the glaze evenly over the top of the beef.
4. Bake in the preheated oven for 15 minutes, or until the glaze is bubbly and slightly caramelized. Let the beef rest for 10 minutes before slicing against the grain.

Perfectly tender with a sticky-sweet crust, this corned beef is a showstopper that pairs beautifully with roasted veggies or tucked into a sandwich for next-level deliciousness.

Conclusion

Delicious doesn’t even begin to cover it! This roundup of 18 savory corned beef recipes is your ticket to stove-top magic, offering everything from classic comforts to creative twists. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to inspire your next meal. Don’t forget to try these delights, share your favorites in the comments, and pin the recipes you love on Pinterest. Happy cooking!

Bella Bacinos