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Corned Beef Brisket

Nothing says Irish food like Corned beef and potatoes. For St Patty’s day this year, i made up 2 four pound Beef briskets and sliced them up real nice and thin. I’ve had more ruebens in the last 3 days than I have all year. But for the price, a cheap cut of meat like brisket can really be tenderized up by cooking it low and slow. The store had it on sale for about $2.50 a pound so I stocked up and between sides, sauerkraut, bread and meat, it cost me about $25 to make like 8 solid full meals. Not bad at all to help save some money for the Killian’s and Jameson.

Classic Rueben Sandwich piled high with shaved corned beef
Classic Rueben Sandwich piled high with shaved corned beef


  • 3-5lb Beef Brisket
  • 2 Tbsp Black Peppercorns
  • 2 Tbsp Kosher Salt
  • 4 Bay Leaves
  • 6 oz Killians Irish Red Beer
  • Water
  • 1 Tbsp Olive Oil
  • 2 Cloves Garlic
  • 1/2 Onion
  • 1 Carrot


  1. Dice up the Onion, Garlic and Carrot roughly, add to a large pot along with Salt, Peppercorns, Bay Leaves, Beer and Olive Oil.
  2. Place in the Beef Brisket and cover with water until it covers the meat. Bring the pot to a boil, then turn back the heat to medium.
  3. Simmer this for about an hour a pound, then slice thinly across the grain.

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