Pioneer Woman Corned Beef Recipe is tender, flavorful and perfect for a family meal. This classic dish is simple to make at home.
The meat is juicy and full of traditional spices. This Pioneer Woman Corned Beef Recipe is great for holidays or weekend dinners.
In this post, you will learn How to make Pioneer Woman Corned Beef step by step. I will also share the full Ingredients for Pioneer Woman Corned Beef to make it easy for you to prepare.
My Experience With This Recipe
I first tried this corned beef recipe for St. Patrick’s Day. I wanted something hearty and easy. The meat cooked slowly and smelled amazing.
The spices filled my kitchen. By the time it was ready, the corned beef was tender and juicy.
My family loved it with cabbage and potatoes. Now, I make this Pioneer Woman Corned Beef Recipe whenever we want a comforting meal.
Recipe Card Info
- Recipe Name: Pioneer Woman Corned Beef
- Servings: 8 servings
- Prep Time: 15 mins
- Cook Time: 3 hours
- Total Time: 3 hours 15 mins
- Course: Main Course
- Cuisine: American / Irish-Inspired
- Calories: 400 kcal per serving
Equipment List
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Tongs
- Wooden spoon
- Serving platter
Ingredients You Need for Pioneer Woman Corned Beef
- 4–5 pounds corned beef brisket with spice packet
- 4 cups water
- 1 large onion, quartered
- 3 cloves garlic, smashed
- 4–5 large carrots, cut into chunks
- 1 small head cabbage, cut into wedges
- 4–5 medium potatoes, cut into chunks
- 1 teaspoon black peppercorns
- 2 bay leaves
Optional for garnish: fresh parsley or mustard
Instructions
1. Rinse the Corned Beef
Remove corned beef from the package. Rinse it under cold water to remove excess salt. Pat dry with paper towels. This helps prevent the meat from being too salty.
2. Prepare the Cooking Pot
Place the corned beef in a large pot or Dutch oven. Add water until the meat is mostly covered. Add the spice packet, peppercorns and bay leaves.
3. Add Aromatics
Add quartered onion and smashed garlic cloves to the pot. These aromatics add depth and flavor to the cooking liquid. They will also infuse the meat with a rich aroma.
4. Simmer the Meat
Bring water to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 2 ½–3 hours. Check occasionally to ensure it stays submerged in liquid.
5. Add Vegetables
Add carrots and potatoes during the last 45 minutes of cooking. Add cabbage wedges during the last 15 minutes. This prevents overcooking and keeps vegetables tender.
6. Check for Doneness
The corned beef is done when it is fork-tender and easily slices against the grain. Remove meat first and let it rest for a few minutes before slicing.
7. Serve and Enjoy
Slice corned beef thinly against the grain. Arrange on a serving platter with cooked vegetables. Spoon a little cooking liquid over the meat to keep it moist.
Recipe Tips
- Always slice corned beef against the grain for tenderness.
- Do not overcook cabbage; add it last for best texture.
- Keep some cooking liquid to pour over meat while serving.
- Use a heavy pot to keep water from evaporating too quickly.
- Optional: serve with mustard or horseradish for extra flavor.
- Make ahead: cook corned beef a day earlier for better flavor.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 400 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sugar | 4 g |
Serving Suggestions
Pioneer Woman Corned Beef Recipe tastes best served warm. Arrange sliced meat on a platter with carrots, cabbage and potatoes. Pour a little cooking liquid over meat for extra moisture.
You can also serve with mustard or horseradish on the side. This meal is perfect for St. Patrick’s Day, family dinners or a cozy weekend lunch.
Best Sides To Serve With
Serve corned beef with buttery mashed potatoes or roasted potatoes. Steamed or roasted vegetables pair well.
Irish soda bread or dinner rolls are great for soaking up juices. A simple green salad balances the rich flavors. Mustard or creamy horseradish makes a tasty condiment.
Storage and Reheating Tips
Store leftover corned beef in an airtight container. Refrigerate for up to 4 days. Keep vegetables in a separate container to prevent them from getting mushy.
To reheat, place meat and vegetables in a pot with a little cooking liquid. Warm over low heat until heated through. You can also microwave slices individually for a quick meal.
Corned beef freezes well for up to 2 months. Wrap tightly in foil or freezer-safe container. Thaw overnight in the refrigerator before reheating.
Pioneer Woman Corned Beef Recipe
Ingredients
- 4 –5 pounds corned beef brisket with spice packet
- 4 cups water
- 1 large onion quartered
- 3 cloves garlic smashed
- 4 –5 large carrots cut into chunks
- 1 small head cabbage cut into wedges
- 4 –5 medium potatoes cut into chunks
- 1 teaspoon black peppercorns
- 2 bay leaves
- Optional for garnish: fresh parsley or mustard
Instructions
Rinse the Corned Beef
- Remove corned beef from the package. Rinse it under cold water to remove excess salt. Pat dry with paper towels. This helps prevent the meat from being too salty.
Prepare the Cooking Pot
- Place the corned beef in a large pot or Dutch oven. Add water until the meat is mostly covered. Add the spice packet, peppercorns and bay leaves.
Add Aromatics
- Add quartered onion and smashed garlic cloves to the pot. These aromatics add depth and flavor to the cooking liquid. They will also infuse the meat with a rich aroma.
Simmer the Meat
- Bring water to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 2 ½–3 hours. Check occasionally to ensure it stays submerged in liquid.
Add Vegetables
- Add carrots and potatoes during the last 45 minutes of cooking. Add cabbage wedges during the last 15 minutes. This prevents overcooking and keeps vegetables tender.
Check for Doneness
- The corned beef is done when it is fork-tender and easily slices against the grain. Remove meat first and let it rest for a few minutes before slicing.
Serve and Enjoy
- Slice corned beef thinly against the grain. Arrange on a serving platter with cooked vegetables. Spoon a little cooking liquid over the meat to keep it moist.
Notes
- Always slice corned beef against the grain for tenderness.
- Do not overcook cabbage; add it last for best texture.
- Keep some cooking liquid to pour over meat while serving.
- Use a heavy pot to keep water from evaporating too quickly.
- Optional: serve with mustard or horseradish for extra flavor.
- Make ahead: cook corned beef a day earlier for better flavor.
FAQs about Pioneer Woman Corned Beef Recipe
1. How to make Pioneer Woman Corned Beef extra tender?
Cook it slowly on low heat. Make sure it simmers gently for 2 ½–3 hours. Avoid boiling or rushing the process.
2. Can I use a slow cooker instead of a pot?
Yes, place corned beef in slow cooker with water and spices. Cook on low for 8 hours. Add vegetables in the last hour.
3. What are the main Ingredients for Pioneer Woman Corned Beef?
The main ingredients include corned beef brisket, water, onions, garlic, cabbage, potatoes, carrots and spices. These create a classic flavorful dish.
4. How do I prevent salty meat?
Rinse corned beef under cold water before cooking. This removes excess salt from the brine without losing flavor.
5. Can I make this recipe ahead of time?
Yes, cook corned beef a day in advance. Refrigerate overnight. Reheat slowly before serving. Flavors improve when allowed to rest.
Conclusion
Pioneer Woman Corned Beef Recipe is simple, flavorful and comforting. It is perfect for family meals or special occasions. Now you know How to make Pioneer Woman Corned Beef at home.
With easy Ingredients for Pioneer Woman Corned Beef, you can enjoy tender, juicy meat and perfectly cooked vegetables anytime. Try this recipe today and savor a classic, hearty meal your family will love.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
