Corned Beef 4 Ways!


Don’t limit yourself! Corned Beef isn’t just for the traditional Irish combination of potatoes, cabbage, carrots and horseradish. Break out and enjoy these new ways with corned beef.

1. Make a Corned Beef Rice or Noodle Bowl with fresh greens, a spicy sauce, slices of corned beef and an egg. Plenty of protein here!

2. Consider the Kimchi and Corned Beef Tacos. This is an amazing taste treat with no need for salsa! Just put the two together in your corn tortilla – get small ones for that appetizer or first course – perhaps dress it up with a bit of shredded slaw.

3. Take Corned Beef to the Mediterranean with a great flat bread build up. A base of roasted bell peppers, olive tapenade, then build up with artichokes, pepperoncini, Greek olives, and top with crumbled cheese.

4. Lastly, the Corned Beef and Veggie filled Portobello Mushroom. Begin with cooked rice that you’ve tossed in a simple dressing and herbs if you choose. Sauté your mushroom and any combination of vegetables that you enjoy. With the mushroom on your plate start with a layer of rice, then your vegetables tossed with some of your corned beef and spring greens, thin slices of radish and cilantro. Finish with more corned beef. Where’s the fork?!

3 lb corned beef brisket
4 carrots, cut into large pieces
1 medium onion, quartered
1 stalk celery, quartered
1 tbsp corned beef pickling spices, or use the spices that come packaged with the brisket

Place the vegetables in the inner pot of the Aroma Slow Cooker.
Remove the brisket from its packaging and rinse under cold water.
Place the brisket fat side up on top of the vegetables.
Add the pickling spices and cover with cold water just until it covers the meat.
Close the lid securely and set timer to slow cook for 5 hours or until tender.
To get thin, even slices, tightly wrap the cooked brisket in plastic wrap and refrigerate for an hour. When meat is cold, slice across the grain.

Over To You
What is your version of Corned Beef? Share and inspire us 🙂


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