Corned beef is one of those meals people tend to reserve for St. Patrick’s Day — but it deserves far more attention than once a year. When cooked properly, it’s tender, deeply flavorful, and incredibly versatile.
This is the corned beef recipe I’ve relied on for nearly two decades. It’s consistent, straightforward, and produces brisket that slices beautifully — especially when made ahead and chilled overnight.
While it’s traditionally served with cabbage, I often make a double batch specifically for sandwiches and Reubens. In fact, corned beef is even better the next day. Chilling it before slicing allows you to cut clean, thin pieces that reheat perfectly without falling apart.
What to Serve with Corned Beef.
Corned beef is traditionally served with cabbage and potatoes, but it also makes exceptional sandwiches. Thinly sliced corned beef layered with Swiss cheese, sauerkraut, and mustard on rye bread creates the classic Reuben — and that’s one of the main reasons I make extra.
For the best sandwich texture, cook the brisket fully, let it cool, and refrigerate overnight before slicing. Cold slicing ensures uniform, deli-style cuts that hold together when reheated.
If you’re serving corned beef for St. Patrick’s Day, pair it with easy roasted cabbage for a simple, balanced plate. If you are making Rubens, serve them with good french fries.
What’s the best way to cook corned beef for sandwiches?
For Reubens, cook the corned beef low and slow until fork-tender, then let it cool completely in its cooking liquid. Refrigerate it overnight before slicing. Chilling firms the meat, making it much easier to slice thinly for sandwiches without shredding.
What’s the best way to cook corned beef for sandwiches?
The best way to cook corned beef for sandwiches is to cook it then cool it completely before slicing. Cooking it a day in advance allows the juices to redistribute and makes it easier to cut clean, even slices for sandwiches.
How do you cut corned beef?
Always slice corned beef against the grain. It’s much easier to do this when the meat is cold. Refrigerating it overnight helps you get uniform slices that layer neatly on rye bread or a plate instead of falling apart.
Can you make corned beef ahead of time?
YES! In fact, corned beef is better when made ahead. Cook it fully, let it cool, then refrigerate overnight. Slice it cold and gently reheat the slices in the oven, wrapped in a parchment or foil package with a little reserved cooking liquid before serving.
What is the best cut of corned beef?
Flat cut corned beef is best for sandwiches. It’s leaner and more uniform in shape, which makes it easier to slice thinly for Reubens and deli-style sandwiches. The point cut has more fat and tends to shred rather than slice cleanly.
How do you know when corned beef is done?
Corned beef is done when it is fork-tender and reaches an internal temperature of about 190°F (88°C). Because brisket varies in thickness and weight, cooking time alone isn’t always reliable. Use a Thermapen to spot-check the thickest part. This is teh most reliable way to know its perfectly cooked. Once it reaches temperature, let it rest — the collagen will continue to break down as it rests, resulting in tender, sliceable meat.
Pro Tips:
- Corned beef is best made ahead. Cook fully, cool completely, wrap tightly, and refrigerate for up to 3 days. Slice cold, then gently reheat with a little reserved cooking liquid or stock at 350°F until warmed through.
- Plan for ¾ to 1 pound per person when purchasing. Corned beef shrinks significantly during cooking.
- ALWAYS slice against the grain using a sharp knife to ensure tender slices.
Corned Beef Recipe (Perfect for Reubens, Sandwiches & More)
Ingredients
- One 3 lb. corned beef brisket in brine
- 16 cups cold water
- 2 bay leave
- 6 all spice berries
- 3 whole cloves
- Mustard for serving
- A large Dutch oven
Instructions
- Preheat oven to 275°F.
- Rinse Corned Beef. Place beef in dutch oven, add all ingredients and bring to a boil on the stove top. Meanwhile, skim off any scum that rises to the surface.
- Cover and transfer to the oven for 3 hrs. It should be fork tender. If it does not want to split with a fork, let it cook longer. (If you have an instant read thermometer, the goal temp is 200°F + rest time)
- If serving immediately, remove from liquid and set aside. Cover loosely with foil and let rest for about 20 minutes. If you are cooking in advance, remove from heat and let it come down in temperature in or out of the liquid, and then wrap tightly until ready for use.
- Slice the meat ACROSS THE GRAIN into 1/4 inch slices. If you do not cut this meat across the grain, it will be chewy. To make sure you are slicing correctly, slice a piece and if you can break it apart easily, you are on the right track.
- Serve with good quality spicy mustard
What readers are saying about Easy Corned Beef Recipe (Perfect for Reubens, Sandwiches & More)
I followed your instructions exactly and made it a day before. It was so much easier to slice. I covered it with tinfoil to heat it and then served. It was the best I’ve ever made. You were right it’s the only recipe you need. Thank you.