Corned Beef or Pork

You don’t have to be Irish to enjoy this wonderful baked or boiled dinner –
 a meal that has brought friends and family together for generations.

Our tender and delicious corned beef cooks up well with cabbage, onions, carrots, and red potatoes.  Purchase about one pound corned beef per person as it does have some shrinkage.  And don’t forget a little extra for some great sandwiches in the days to follow!
We recommend cooking our corned beef or corned pork in either apple cider, water
and cider, or just water, depending on your tastes. The apple cider takes away any
saltiness from the corned meat and gives a wonderful sweetness to the
potatoes, carrots, and especially the cabbage and onions.

Cooking Instructions:
The corned beef or pork should be nearly covered in liquid (approximately 2 inches).  Cook covered in the oven at 325 degrees or simmer on top of the stove.  Cook meat for about 3 hours.  Add potatoes, carrots, and onions for the last hour.  Add cabbage for the last 15-20 minutes.  With this method, everything will turn out perfect!

You should also know that we carry corned beef year around for a great
family meal anytime. Come and get some today!

Watch our Video on How to Cook Corned beef

Place your order over the phone

Order Corned Beef  to Ship

Corned Beef Sandwich

Everyone loves a great sandwich, Nothing makes a better sandwich then some corned beef leftovers.  Here is a great Recipe from Washington Beef Commission.

12 ounces thinly sliced deli Corned Beef or Pastrami
2 tablespoons butter, softened
8 slices rye or pumpernickel bread
8 slices reduced-fat Swiss cheese
1-1/2 cups drained sauerkraut
1/4 cup Thousand Island Dressing

1. Lightly spread butter on one side of each slice of bread.

2.Prepare Thousand Island Dressing.
Thousand Island Dressing:
Combine 1/2 cup mayonnaise, 1/2 cup ketchup, 1/4 cup drained sweet pickle relish, 2 teaspoons distilled white vinegar and 1 teaspoon Worcestershire sauce in medium bowl. Cover and refrigerate at lease 1 hour.

3. Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 1 tablespoon dressing, 3 ounces corned beef, quarter of sauerkraut and 2 cheese slices. Top with 2 bread slices butter side up.

4. Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining bread, dressing, corned beef, sauerkraut and cheese. Serve with additional Thousand Island Dressing, as desired.

Corned Beef Hash

Another great way to use up any leftovers from your corned beef dinner, is to make it into this delicious hash.

Cooking Instructions:
Heat 1 tablespoon oil in large nonstick skillet over medium heat until
hot. Stir in potatoes, leeks and garlic salt. Cover and cook 12 to 16
minutes or until potatoes and leeks are tender, stirring occasionally.
Remove cover and continue to cook 3 to 5 or until potatoes begin to
brown, stirring occasionally and adding remaining 1 tablespoon oil to
prevent sticking, if needed.

Add Corned Beef to skillet. Continue to cook 2 to 3 minutes or until
beef is heated through. Serve hash with fried or poached egg, if
desired.

12 ounces cooked Corned Beef or thickly sliced deli Corned Beef, cut into 1/4-inch pieces
1 to 2 tablespoons vegetable oil
4 cups cubed unpeeled potatoes (such as red-skinned, baking or sweet potatoes)
2 medium leeks, thinly sliced
1/2 teaspoons garlic salt
Fried or poached eggs (optional)

Taken from: Washington Beef Commission

Watch our Video on How to Cook Corned beef

Place your order over the phone

Order Corned Beef  to Ship