These light and fluffy lemon blueberry muffins taste just as good—or better!—than any bakery version. Greek yogurt keeps them extra moist, creamed butter creates a wonderfully soft and fluffy texture, and blueberries and lemon add a burst of flavor. Sprinkle each muffin with a lemony-brown sugar crumb topping for a sweet finishing touch.
Corned Beef (sometimes called salt beef) is brisket that’s cured in a pickle-spiced salt brine, then cooked slowly to fall-apart, juicy perfection. While you can buy it, nothing compares to the taste and texture of homemade. It’s easy and worth it!
In addition to serving it as a main, you can turn it into a corned beef sandwich with sauerkraut and cheese, mix it into Corned Beef Hash, or add it to cream cheese to make a tasty dip.
This post shares exactly how to make corned beef, starting with one of the biggest questions: its name!
Why is it Called Corned Beef?
The word “corned” refers to the large grains of rock salt that were originally used to make corned beef. They resembled kernels of corn.
Corned beef has been around for centuries, when people needed a way to preserve meat for long periods of time without refrigeration. “Corning” (curing) the beef preserved it.
Today, corned beef is popular in the U.S., especially on St. Patrick’s Day.
Making homemade corned beef at home is a lengthy process that takes time and planning (you’ll need to refrigerate the brisket in the corning liquid for at least 5 days prior to cooking), but this labor of culinary love is worth it.
Similar to a wet turkey brine, the time the brisket spends in the salty, spiced, sweet, and sour liquid makes all the difference in the world in its final flavor and texture.
How to Make the Best Corned Beef
This traditional corned beef recipe is made with pickling spices (you can purchase it online, or see recipe notes below to make your own), pink curing salt (this colors the corned beef), as well as brown sugar and vinegar to give the brisket notes of sweet and sour.
Corned beef is the perfect St. Patrick’s Day recipe project.
The key to making corned beef from scratch is to plan ahead! You’ll need to allow 5 days:
Corned Beef Process Overview
Make the corning liquid (the salt brine).It will take a few hours to boil the brine and let it cool. Add the brisket, then refrigerate.
Refrigerate the Brisket in the Salt Brine for 5 Days. This is the curing process; it turns brisket into corned beef!
Cook the Corned Beef. Prepare the corned beef brisket, allowing 3 to 4 hours for cooking and cooling. You can boil, smoke, roast it, or use the slow cooker or instant pot. Boiling is the most traditional method to cook corned beef.
The Ingredients
Brisket. Thanks to our corning liquid, curing process, and slow-cooking method, this tougher cut of beef becomes wonderfully tender and flavorful. Brisket meat is rich in vitamins, protein, and iron.
Pink Curing Salt. Pink salt, also called curing salt, is what makes corned beef pink. It contains a compound called sodium nitrate, which both adds flavor and inhibits growth. Pink salt is NOT the same as pink Himalayan sea salt.
About Sodium Nitrate in Meats
Consuming cured meats that contain sodium nitrate (such as bacon, ham, or corned beef) has been linked to an increased risk of cancer. I eat it rarely, so I am not overly concerned given my diet, but I encourage you to do your own research. If you prefer, you do not need to use pink salt—it adds some flavor but you can certainly make corned beef brisket with regular kosher salt.
Kosher Salt. Similarly to the pink salt, the kosher salt helps flavor and tenderize the brisket.
Garlic. Adds a hint of delicious garlicky flavor.
Brown Sugar. For a touch of sweetness that balances the more savory and sour flavors.
Pickling Spice. Pickling spice is a blend of warm, earthy spices that provides rich flavor to the pickling liquid. A typical pickling spice packet may contain whole allspice, bay leaves, cardamom, cinnamon, ginger, coriander seed, mustard seeds, red pepper flakes, and whole black peppercorns.
Ingredient Note
If your brand of pickling spice is heavy on the allspice, you can pick a few out of the seasoning packet to reduce the intensity.
The Directions
To brine the meat: Add the ingredients for the pickling liquid to a stockpot.
Bring the mixture to a boil. Let cool for 30 minutes.
Place a brining bag in a large vessel, then add the ice.
Pour the brining liquid over the ice. Let the mixture sit for about 1 hour.
Add the brisket to the brining bag, ensuring it is fully submerged. Brine for at least 5 days. Keep the temperature below 40 degrees F and above 32 degrees F.
Remove the brisket from the brine, discard the brine, then rinse the brisket and pat it dry.
Cook the brisket according to your desired method. To boil, transfer the meat to a stockpot, covering it with water. Add the garlic, bay leaf, and pickling spice. Bring to a boil, cover, and simmer for about 3 hours.
Strain part of the liquid into a bowl, and discard the remaining liquid. Allow the corned beef to rest for at least 20 minutes. Slice the beef across the grain. ENJOY!
Storage Tips
To Store. Refrigerate corned beef in an airtight storage container for up to 3 days.
To Reheat. Rewarm corned beef in a covered baking dish (like a Dutch oven) in the oven at 350 degrees F. Add a few tablespoons of water before covering to help keep the meat moist. You can also reheat corned beef in the microwave.
To Freeze. Freeze beef in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Leftover Ideas
Leftover corned beef can be used to make homemade Reuben sandwiches. Place a few slices of corned beef and Mozzarella or Swiss cheese on your favorite bread. Add sauerkraut, pickles, or relish. Finish it off with Dijon mustard, spicy mayo, or both. You can toast the bread before assembling the sandwich or toast the entire sandwich in a skillet on the stovetop (this will help the cheese get extra melty).
Stockpot. A large stockpot is a must-have when making corned beef.
Measuring Spoons. These have magnets on the handle to keep them together during storage. Comes with teaspoons and tablespoons.
Carving Knife. Makes carving the corned beef a breeze.
Stainless Steel Stockpot
This stainless steel stockpot was designed for ease. It features handles that stay cool on the stovetop, can go in the dishwasher, and has a lifetime warranty.
This corned beef brisket takes time to make, but the unique flavor and melt-in-your-mouth texture are well worth it.
There’s no other beef like it!
Frequently Asked Questions
Can I Make Corned Beef Pink without Pink Salt?
Yes, you can make corned beef pink without pink salt. If you’d prefer to not use pink salt, you could try adding a couple of beets to the boiling liquid when you’re cooking the brisket so still has a pink hue. You could also experiment with adding 1 to 2 tablespoons of beetroot powder to the brining liquid instead of pink salt.
Is Corned Beef the Same as Pastrami?
No. While corned beef and pastrami are both cured types of meat, they are not the same thing. Pastrami and corned beef typically use different cuts of beef, and their flavor profiles are slightly different. Both pastrami and corned beef can be smoked, but corned beef is typically cooked by boiling or steaming.
What’s the Best Method for Cooking Corned Beef?
The best method for cooking corned beef is up to you and what equipment you have at your disposal. You can boil, braise, or smoke the corned beef. I haven’t tried making slow cooker or Instant Pot corned beef, but I think a pressure cooker or crock pot could be another option for cooking corned beef.
Is Corned Beef Healthy?
No, corned beef is not considered a healthy food, as it is high in sodium. It’s best consumed in moderation as part of a well-rounded diet.
In an 8-quart or larger stockpot, combine 12 cups water, kosher salt, garlic, brown sugar, pink salt, and 3 tablespoons of pickling spice.
Bring the liquid to a boil, stirring until the sugar and salt dissolve. Cover the pot with a lid to make the liquid boil faster, checking on it every 5 minutes. Remove from the heat and let cool for 30 minutes.
Line a large bucket, tub, pot, the insert of a crockpot, cooler, or other similar vessel large enough to hold the brisket and brine snugly with a brining bag. Add the ice.
Pour the semi-cooled brining liquid on top (if it is still a little warm, the ice will melt and cool it down the rest of the way). Allow this mixture to sit and come to room temperature, about 1 hour.
Place the brisket into the fully cooled liquid (your patience is worth it for food safety!) and submerge so it’s covered in liquid. If the brisket floats, weigh it down with a heavy pot, bag of ice, or similar (we top ours with a stack of dinner plates that is about the circumference of the bucket; if you are using your crockpot, you can flip the lid upside down and use that).
Let the brisket brine for at least 5 days (or up to 7 days), ensuring that it stays below 40 degrees but above 32 degrees so that it does not freeze. You can place it in a refrigerator, in your garage, or outside if it's cold enough (just make sure it's not below freezing).
Cooking the Corned Beef (the day of):
When ready to cook, remove the brisket from the brine. Discard the brine. Rinse the brisket all over, then pat very dry. Trim off any excess fat with a paring knife, being careful not to cut away any of the meat itself.
Place the brined brisket in a large stockpot (6 quarts or larger). Add water until it is at least 1 inch above the brisket. Add garlic cloves, bay leaf, and 1 tablespoon pickling spice.
Bring the liquid to a boil over high heat. Reduce the heat, keeping the liquid at a low simmer. Cover the pot and let simmer for about 3 hours, until the brisket is fork tender and registers 180 degrees F to 190 degrees F on an instant read thermometer.
Turn the heat off and allow the meat to cool for 10 minutes. Use tongs to remove the corned beef to a cutting board. Remove 2 cups of the liquid from the pot. Strain the liquid into a bowl and set aside. Discard the remaining liquid from the stockpot. Rinse the pot.
Allow the corned beef to sit at room temperature for 20 minutes.
When you're ready to slice the corned beef, cut against the grain into 1/4" inch strips.
Notes
*Depending upon your brand of pickling spice, it can be a little heavy on the allspice. If you prefer, you can pick out a few of the allspice berries, or enjoy it as is.
*TO MAKE YOUR OWN PICKLING SPICE, stir together the following: 1/2 tablespoon each yellow mustard seed, multi-colored peppercorns, coriander seeds, allspice berries, red pepper flakes, and whole cloves; 2 whole cardamom pods; 1/2 cinnamon stick, crushed; 2 dried bay leaves, broken into pieces; and 1 teaspoon ground ginger.
While there are plenty of regional variations on the colcannon celebrating the humble potato, an Irish staple, I use both cabbage and kale in this dish mixed with milk and topped with plenty of butter and green onions.
While many eat it around St. Patrick’s Day, it’s a great side dish any day of the year especially alongside proteins like grilled steak or baked salmon. In Ireland it’s actually often served on Halloween, filled with charms said to tell your future. The addition of cabbage or kale not only adds volume to the mashed potato side, it’s a good way to sneak in some extra vegetables.
Potatoes – Russet or Idaho potatoes are large, starchy, oblong potatoes known for being the ideal baking potato.They have a soft and light texture which I then mash with milk, butter and the vegetables.While I prefer russet potatoes, Yukon Gold potatoes can also be used.
Cabbage – Look for a head of cabbage that feels heavy for its size with tightly packed leaves. I peel back and discard the first layer of leaves before cutting the cabbage into wedges. Cabbage cooks down significantly as it cooks. If the pan is too full, add the cabbage and kale in batches.
Kale – Rather than buying bagged, pre-chopped kale I prefer to buy bunches of kale and chop it myself. I prefer to remove the tough, thick stems from the kale before chopping it.
Salt – Potatoes can handle quite a bit of salt. Actually one of the best ways to fix an overly salty dish is to add a potato to absorb some of it.
Milk – I warm the milk before adding it to the potatoes so it doesn’t cool them down as they are combined.
Butter – Butter adds a rich flavor to the dish. I prefer using an unsalted European butter like Kerrygold, fitting for an Irish recipe like this, but any butter is fine. I add butter to the potatoes and then add a few pats to melt on top.
Green onion – I separate the white and green parts of the green onions/scallions in this recipe. The white parts have a more pungent, onion-y flavor and are sautéed with the vegetables, while the mild green tops make the perfect garnish.
How to Make Colcannon with Kale
Step 1: Cook the potatoes.
Peel and quarter the potatoes. Add to a large pot and cover with water. Bring to a boil over medium-high heat. Lower heat to medium low and cook the potatoes until fork tender, about 20 to 25 minutes.
Step 2: Drain and return to pot.
Drain the potatoes and return to the pot, then cover and set aside.
Step 3: Cook the cabbage.
Heat a large cast iron pan or skillet over medium-low heat. Add the olive oil and heat through. Add the whites of the green onions followed by the cabbage to the pan. Sauté the cabbage has wilted slightly, stirring frequently, about 5 minutes.
Step 4: Cook the kale.
Add the kale and continue to sauté until both the cabbage and kale are tender and have reduced in size, about an additional 5 minutes.
Step 5: Mash the potatoes.
Add the milk and 3 tablespoons of the butter to the potatoes and mash with a potato masher or fork. Add the greens and continue to mash until combined. Season to taste with salt.
Step 6: Serve.
Transfer the colcannon to a serving bowl. Make a well on the top and add the remaining butter and garnish with the green onions.
Tips and Tricks for This Recipe
Swaps and substitutions
Try adding some crumbled bacon over the top of the colcannon.
If you don’t prefer kale, you can leave it out of this recipe, however, I love the color and flavor it adds.
Leeks are also popular to use in colcannon. Sauté the whites of leeks with the kale and cabbage if desired.
Tips for Preparing Potatoes
Start with cool water. Covering potatoes with cool water and letting it slowly come to a warm temperature allows the potatoes to cook evenly for the best texture.
Return drained potatoes to pot. Adding the drained potatoes back to the still-hot pot they were boiled in is sure to evaporate any excess water to keep potatoes from getting gummy as they are mashed.
Other Recipes to Try
If you enjoy this colcannon recipe, give these a try:
Peel and quarter the potatoes. Add to a large pot and cover with water. Bring to a boil over medium-high heat. Lower heat to medium low and cook the potatoes until fork tender, about 20 to 25 minutes.
Drain the potatoes and return to the pot, then cover and set aside.
Heat a large cast iron pan or skillet over medium-low heat. Add the olive oil and heat through. Add the whites of the green onions followed by the cabbage to the pan. Sauté the cabbage has wilted slightly, stirring frequently, about 5 minutes.
Add the kale and continue to sauté until both the cabbage and kale are tender and have reduced in size, about an additional 5 minutes.
Add the milk and 3 tablespoons of the butter to the potatoes and mash with a potato masher or fork. Add the greens and continue to mash until combined. Season to taste with salt.
Transfer the colcannon to a serving bowl. Make a well on the top and add the remaining butter and garnish with the green onions.
This strawberry protein shake is creamy, easy to whip up and tastes like a milkshake, but is made with simple, natural ingredients and has over 20 grams of protein. Vegan + dairy-free.
You’ll love this spicy, Italian-American Shrimp dish served over linguini, perfect for seafood lovers! Linguini and Shrimp Fra Diavolo Shrimp Fra Diavolo is a classic Italian-American seafood dish that’s perfect for spice lovers. This recipe combines succulent shrimp with a bold and spicy tomato sauce, served over a bed of linguini. It’s easy to make
A basic granola recipe with a short ingredients list. This granola is the perfect balance sweet and salty; chewy and crispy. Oats, brown sugar, honey and coconut oil are studded with plump raisins and mixed nuts for a delicious breakfast or snack.
My dad first got me hooked on this basic granola recipe some time around 2015. I shared his recipe on my blog in 2016 but he’s made updates over the years that are worthy of a post overhaul. This is a family-favorite recipe of ours – and has become a favorite for many of you too! I didn’t think it was possible to improve the original recipe but leave it to my dad to take something from amazing to extra amazing.
WHAT I LOVE ABOUT THIS BASIC GRANOLA RECIPE
The ratio of sweet + salty. It is PERFECTION! Don’t skimp on the full teaspoon of kosher salt – we’re probably a little more heavy handed than that!
The texture contrast of soft and chew + crispy. The final step of preparing this granola is spreading it out on a baking sheet and letting it “set.” This is a super important step to get those big clumpy pieces with the texture contrasts.
Simple, short ingredient list and easy to commit to memory. Everything is in threes. 3 cups of oats, 1/3 cup brown sugar, 1/3 cup honey, 1/3 cup coconut oil…etc.
BASIC GRANOLA INGREDIENTS
Oats – be sure to use old fashioned rolled oats and not quick or instant oats.
Oil – I like coconut, my dad likes canola. A neutral oil like avocado oil would work too.
Honey – the amount of honey called for in this recipe is necessary for optimal clumping!
Brown sugar – adds great flavor dimension along with the honey.
Kosher salt – use at least a teaspoon for the best ratio of sweet and salty.
Raisins – I like a combination of regular and golden raisins. Sometimes I also like to sub in other dried fruit like cranberries or cherries. Make sure they’re fresh and plump. If they seem dried out or extra chewy, soak in hot water for 5 minutes or so and drain well.
Mixed nuts – the original recipe didn’t call for nuts but they’re an excellent addition! My dad uses a combination – usually pecans, pepitas and pistachios. Sometimes he uses some flaxseed as well.
Note, the original recipe included a teaspoon of ground cinnamon but my dad isn’t adding it these days. You certainly can if you’d like to!
It’s super simple to prep this granola for baking. Add the dry ingredients in a mixing bowl (oats, brown sugar, salt, nuts) and then the oil and honey. Tip: add the oil first and then use the same measuring cup for the honey. It will help the honey not stick to the sides of the measuring cup. Mix everything together well.
Line a baking sheet with a Silpat baking mat (you can also use parchment but I highly recommend investing in a Silpat if you don’t have one and this is my favorite baking sheet ever). Shape granola into a rectangle about 3/4-inch thick and bake at 300 degrees for 30-35 minutes until lightly golden and crisp/set at the edges.
Once the granola has been baked, dump it back into the bowl you mixed it in. Drizzle the raisins with the revered tablespoon of honey and add them to the granola. Stir well and spread the granola back out into the same rectangular shape on the pan you baked it in.
Let it cool and set in the pan for about 45 minutes. You’ll know it’s ready when you can pick it up at the edges and it doesn’t crumble.
Gently break into clusters and try not to eat it all before you place it into an airtight container. Granola should stay fresh at room temperature for about 7-10 days. (I highly doubt it will last that long!)
My favorite way to eat this granola on top of yogurt with fresh fruit and peanut butter. Check out my dad’s homemade yogurt recipe here. I also love it on top of smoothie bowls!
A basic granola recipe with a short ingredients list. This granola is the perfect balance sweet and salty; chewy and crispy. Oats, brown sugar, honey and coconut oil are studded with plump raisins and mixed nuts for a delicious breakfast or snack.
Ingredients
3 cups oats
1/3 cup brown sugar, packed
1 teaspoon kosher salt
1/3 cup coconut oil, melted (can also use canola or avocado)
1/3 cup honey + 1 tablespoon
2/3 cup raisins (I used a mix of golden and regular but use whatever you like – you could also mix in dried cranberries or dried cherries)
2/3 cup mixed nuts of choice (pecans, pistachios, pepitas, flaxseed, etc.)
Instructions
Preheat oven to 300 degrees. Line a baking sheet with a Silpat mat or parchment paper.
Stir together dry ingredients until combined. (Oats, sugar, salt)
Add in coconut oil and honey and mix until combined.
Place mixture on a baking sheet. Spread it to about 3/4 inches thick but be sure to keep it all together in a big rectangle. Do not spread out all over baking sheet.
Bake for 30-35 minutes and remove baking sheet from oven.
Place raisins in original mixing bowl and toss with reserved 1 tablespoon of honey. Pour baked granola back into the mixing bowl and stir well to incorporate raisins.
Place mixture back on baking sheet, again spreading to about 3/4 inch thickness and keeping it all together. Let cool on pan for 45 minutes to an hour, or until completely cooled and set.
Break into clusters and store in an airtight container. Mixture keeps for 7-10 days.
Notes
Feel free to get creative with your mix-ins!
You can place mixture back into the oven for another 5 minutes or so after adding raisins but my dad prefers not to cook the raisins at all so they don’t dry out.
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Once the granola has been baked, dump it back into the bowl you mixed it in. Drizzle the raisins with the revered tablespoon of honey and add them to the granola. Stir well and spread the granola back out into the same rectangular shape on the pan you baked it in.
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