While Corned Beef was invented in Ireland as a means to preserve and export meat, it gained popularity in the US when Irish Immigrants brought it over.  Now, it can be found on sandwiches or simply hot on a plate, and we hope, in your kitchen this St. Paddy's day! Our in house, simple DIY recipe will get you ready for St Paddy's day, and just in time to!



1 piece (about 3-5 lb.) center-cut corned beef brisket

1 lemon, ends trimmed

1 onion (about 1/2 lb.), peeled,

1 pack of Savory Pickling Spice, Pickling Salt, and Coriander Seed 

1 teaspoon black peppercorns

1/2 teaspoon whole allspice

6 to 8 whole cloves

1/3 cup Dijon mustard

1/3 cup brown sugar


1. Trim and discard most of the surface fat from brisket. Rinse meat well under cool running water, rubbing gently to release its corning salt.

2. Lay meat, fattiest side up, in a 2-inch-deep, 11- by 15- or 16-inch roasting pan. Thinly slice lemon (discard seeds) and onion and lay slices over meat. Sprinkle with peppercorns, allspice, and cloves.

3. Set pan on middle rack in a 325° oven. Pour about 8 cups boiling water around brisket, seal the pan with foil, and bake until meat is very tender when pierced, about 4 hours. Uncover and drain off all but about 1 cup of the liquid. If desired, reserve the lemon and onion slices and rearrange them on top of the meat.

4. In a small bowl, mix the mustard and brown sugar; spread evenly over meat, on top of the onion-lemon mixture. Broil about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes. Transfer the brisket to a platter. Serve hot, warm, or cold; slice meat across the grain.

Also, makes excellent leftovers for Ruben sandwiches!