St. Patrick's Day Corned Beef Recipe

Indulge in the delectable St. Patrick's Day tradition of Corned Beef & Cabbage! Discover below our preferred cooking method for this beloved dish, along with descriptions of the various cuts of Corned Beef.

Wait, Is Corned Beef Actually Irish?

Patrick's Day: where shamrocks sparkle, green beer flows, leprechauns frolic, and corned beef and cabbage make a cameo. But wait, the Irish version is a whole other story! Forget friendly leprechauns and corned beef - in Ireland, it's a different ball game.

Back in the day, corned beef wasn't a hit in Ireland due to cattle serving other purposes besides being dinner. Thanks to British rule, beef became a hot commodity, and the potato made its grand entrance. The export of cattle to England and the rise of the Irish corned beef industry turned heads. "Corned beef" got its name from the salt crystals in the curing process, making Ireland a corned beef hotspot.


Black cows, Killarney National Park, County Kerry, Ireland


While Irish corned beef rocked the international market, the Irish themselves rarely nibbled on their famous dish. The Great Famine reshaped Irish diets, and Irish immigrants in the U.S. swapped to kosher corned beef, especially from Jewish delis in NYC.

Irish and Jewish histories of hardship and kinship led to a beautiful bond. Irish folks, now dining on meat, fell for Jewish-style corned beef, linking it to St. Paddy's Day traditions.

In Ireland, St. Patrick's Day calls for lamb or bacon, not corned beef and cabbage. Many modern-day Irish traditions, like parades, were imported from the U.S. For an authentic Irish experience, skip the corned beef misconceptions and remember - it's "St. Paddy's Day," not "St. Patty's Day"!

Interested in delving deeper into the history of Corned Beef? Explore Shaylyn Esposito's enlightening article, "Is Corned Beef Really Irish? The Rise and Fall of the Traditional St. Patrick's Day Meal," featured in Smithsonian Magazine.

What cut of Corned Beef is best for St. Patrick's Day?

It's all about preference! The various cuts of Corned Beef Brisket can be broken down based on your preference for marbling, tenderness and flavor. We do recommend serving Corned Beef Brisket warm and always sliced against the grain.

Check out our guide for slicing Corned Beef and Pastrami below!

Corned Beef Brisket Cuts

Flat Cut Brisket

Corned Beef Brisket Flat CutCorned Beef Brisket Flat Cut Package Front
  • Muscle Source: The Flat Cut is taken from the bottom part of the brisket.
  • Characteristics: The Flat Cut is leaner compared to the Point Cut. It has a more even thickness, making it easier to slice uniformly. While it may be less marbled than the Point Cut, it is still flavorful and is often preferred for its relatively leaner profile.


Point Cut Brisket

Corned Beef Brisket Point Cut PackageCorned Beef Brisket Point Cut
  • Muscle Source: The Point Cut comes from the front section of the brisket, closer to the shoulder.
  • Characteristics: This cut is well-marbled and has more fat content, resulting in a more flavorful and juicy finished product. It may have irregular shapes and is often considered a fattier but more flavorful option compared to the Flat Cut.


Eye Round Brisket

Corned Beef Brisket Eye RoundCorned Beef Brisket Eye Round Package
  • Muscle Source: The Eye Round is cut from the round primal, which is the rear leg of the cow.
  • Characteristics: This cut is relatively lean and can be slightly firmer compared to other cuts. It is typically more uniform in shape and is known for being a bit less fatty.


Corned Beef Brisket Cooking Instructions:


  1. Prepare the water & Saval Deli Spice Packet: Fill a large stock pot with water, adding the contents of the Saval Deli Spice Packet. Bring it to a boil.
  2. Submerge and Simmer: Gently place your raw Corned Beef Brisket Corned Beef Brisket (Flat Cut, Point Cut or Eye Round) into the boiling water. Reduce the heat and let it simmer for 2-3 hours.
  3. Perfectly Tender: Remove the Corned Beef once it's tender and reaches an internal temperature of 165 degrees Fahrenheit.
  4. Slicing Technique: For optimal results, serve your Corned Beef sliced thinly and against the grain, ensuring a delightful texture and flavor in every bite.

By following Saval Deli's Corned Beef Cooking Guide, you'll create a St. Patrick's Day masterpiece that will leave your family and friends asking for seconds. Celebrate with the best – Saval Deli's premium Corned Beef!

Corned Beef Slicing Guide

Discover the art of slicing with our Corned Beef and Pastrami guide, ensuring you get the perfect slices every time!