My New Favorite Corned Beef Recipe!
I’ve made classic boiled corned beef plenty of times over the years. But recently, I decided to try preparing it more like carnitas — slow-cooking it until meltingly tender, then shredding it into chunky pieces and broiling it until the edges turn golden and crispy. And oh my goodness, it was SO GOOD.
You can use a Crock-Pot, Instant Pot, or just a regular Dutch oven to cook the beef in a garlicky, peppery broth until it’s ultra-tender. Then simply spread the juicy shredded beef onto a sheet pan and broil until those irresistible crispy bits develop. Turn the leftover cooking liquid into a quick gravy if you’d like. (I mean, definitely do — it’s heavenly drizzled over everything!) Then dig in and enjoy every last bite.
Needless to say, this version is officially my new favorite way to make corned beef. All of the classic flavors are still there — just with extra texture and a little more depth. I promise that once you try it this way, it’s hard to go back!
Recipe Tips
Here are a few tricks I’ve learned to make sure this turns out perfectly every time:
- Taste the gravy before salting. Corned beef is already very salty, so you probably will not need much (if any) additional salt. And if it tastes too salty, you can just thin it out with some water.
- Press the spice packet onto the meat. Don’t just sprinkle it on. Gently press it in so that it adheres and really flavors the beef.
- Shred into chunky pieces. Resist the urge to finely shred here! Bigger, rustic pieces crisp up much better under the broiler.
- Don’t skip the drizzle before broiling. A few spoonfuls of cooking liquid (even better, mixed with a little melted butter) help the edges caramelize instead of drying out.
- Watch the broiler closely. Things can go from golden to burnt quickly. I like to broil in two rounds, tossing once for maximum crispiness.
Recipe Variations
One of my favorite things about this recipe is how flexible it is. Try any of these:
- Pile it onto toasted rolls with melty Swiss for a crispy corned beef sandwich situation.
- Add brown sugar to the cooking liquid if you’d prefer slightly sweeter, caramelized corned beef.
- Swap the beer for beef broth if you prefer a non-alcohol option.
- Add crushed red pepper flakes to the broth if you’d like some extra heat.
- Serve it taco-style with warm tortillas, cabbage slaw, and a squeeze of lime.
FAQ
Absolutely. Cook and shred the beef ahead, refrigerate it with some of the cooking liquid, then broil just before serving.
Store in an airtight container in the fridge for up to 4 days. I recommend reheating it briefly in a hot skillet to bring back some of that crispiness.
Yes. Freeze the shredded (un-broiled) beef with a bit of broth to keep it moist. Then thaw overnight and broil before serving.
Feel free to skip it if you’d like! The beef is flavorful on its own. But if you love a rich, savory sauce to spoon over mashed potatoes or biscuits, it’s a great add-on.
This Would Be Great Served With….
Carnitas-Style Corned Beef
- Prep Time: 15 mins
- Cook Time: 1 hour 55 mins
- Total Time: 2 hours 10 mins
- Yield: 6–8 servings 1x
Ingredients
For the crispy corned beef:
- 1 (3.5–4 lb) corned beef brisket, with spice packet (fat trimmed off if you’d like)
- 1 large yellow onion, sliced
- 4 cloves garlic, smashed
- 1 (12-ounce) bottle stout or amber beer (or beef broth)
- 1 cup water
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon smoked paprika
For the gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
For finishing:
- 1/4 tablespoons leftover cooking broth or melted butter
- freshly-ground black pepper
Instructions
- Prep the corned beef. Cut the beef into 3-inch chunks. Place the sliced onion and smashed garlic in the bottom of the Instant Pot. Set the corned beef on top of the onions, sprinkled with the spice packet. Pour in the beer and water, then add the bay leaf, peppercorns, and smoked paprika.
- Pressure cook. Lock the lid and cook on High Pressure for 100 minutes. Allow the pressure to naturally release for 15 minutes, then carefully quick-release any remaining pressure.
- Shred. Transfer the corned beef to a cutting board and let it rest for about 10 minutes while you make the gravy. Then shred into large, chunky pieces (not too fine — bigger pieces crisp best).
- Make the gravy (optional). Strain the remaining cooking liquid from the Instant Pot through a fine-mesh strainer into a bowl and discard the solids. Press Sauté on the Instant Pot. Add the butter and let it melt, then whisk in the flour and cook for about 1 minute, stirring constantly, until lightly golden and smooth. Slowly whisk in about 2½ cups of the strained broth, a little at a time, until fully incorporated and lump-free. Let the gravy simmer for 2–3 minutes, whisking occasionally, until thickened to your liking. Taste and season with freshly-ground black pepper (and salt if needed).
- Broil until crispy. Preheat the oven broiler to high. Spread the shredded beef in an even layer on a baking sheet. Drizzle with 3-4 tablespoons of the cooking liquid (or melted butter) and add a few cracks of black pepper. Broil for 4-5 minutes, then gently toss and broil for another 2-4 minutes, until the edges are browned and crispy but the meat stays juicy.
- Serve. Serve warm and enjoy!
Notes
Crock-Pot (Slow Cooker) Option: Prep the corned beef as directed, cutting it into 3-inch chunks and pressing the spice packet onto the meat. Add the sliced onion and smashed garlic to the bottom of a large slow cooker, place the beef on top, then pour in the beer and water. Add the bay leaf, peppercorns and smoked paprika. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is very tender and shreds easily.
Stovetop Option: Cut the corned beef into 3-inch chunks and press the spice packet onto the meat. In a large Dutch oven or heavy-bottomed pot, layer the sliced onion and garlic on the bottom, place the beef on top, then add the beer, water, bay leaf, peppercorns and smoked paprika. The liquid should come about halfway up the meat; add a bit more water if needed. Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook for about 3–3½ hours, until the beef is fork-tender and easy to shred.
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