Corned Beef
Corned Beef
Open in full-screen mode

Corned Beef

15 MIN
3 H
3 lb (1.8 kg)
Trying to master the art of letting go? This recipe makes for good practice because it takes three days to salt-cure the brisket. The final texture and flavour are similar to smoked meat (even though there’s no smoking involved), and, similarly, it’s fabulous in sandwiches.



  1. In a bowl, combine the salt, brown sugar and pepper.
  2. Using a sharp knife, score the fat of the brisket in a criss-cross pattern without cutting into the meat. Rub the salt mixture over all sides of the meat. Place in a glass dish, cover and refrigerate for 3 days.
  3. With the rack in the middle position, preheat the oven to 250°F (120°C).
  4. Rinse the meat under cold water and pat dry. In a large Dutch oven or deep ovenproof skillet over high heat, brown the meat in the oil on both sides, starting with the fatty side. Deglaze with the wine and spread the mustard over the fat. Cover and bake for 3 hours or until the meat is tender. Let cool for 15 minutes.
  5. On a work surface, thinly slice the corned beef against the grain. Serve in a sandwich on rye bread with mustard, and with red cabbage coleslaw (see recipe) and pickles on the side.


This corned beef recipe will keep for 1 week in the refrigerator. Thinly slice and reheat in a steamer basket.

Good with...

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.