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Classic, Crave-worthy Corned Beef

Classic, Crave-worthy Corned Beef

  • Roasts

  • Roasting

Irish or not, March is corned beef season. All you’ve gotta do with this beautiful slab is introduce it to a large stockpot, add the included seasonings, cover with our beef bone broth, stout beer, or water, and pop it in the oven until tender. Slice against the grain and serve with your favorite sides.

And if you manage to leave some leftovers? Get the rye bread, swiss cheese, sauerkraut and Thousand Island dressing ready, because you’ve got the base to make some Reuben sandwich magic happen.

  • 15 Minutes

  • 3 Hours

  • 3 Hours, 15 Minutes

  • 4-8


  • 1 package SunFed Ranch Corned Beef Brisket (seasoning packet included)
  • 1 medium onion sliced
  • 1 cup SunFed Ranch beef bone broth
  • 1 cup dark beer
  • 8 quartered small potatoes
  • 4 peeled and cut carrots
  • 1 head chopped cabbage


  1. Lay Corned Beef fat side up on 1 medium sliced onion in 3½ to 5-quart pot.
  2. Add SunFed Ranch seasoning packet to top of meat and rub in.
  3. Pour SunFed Ranch Beef Bone Broth and beer on sides of pot to cover half of the meat.
  4. Cover and cook at 350°F for 2 hours.
  5. Remove from oven and add potatoes, carrots, and cabbage.
  6. Cover and cook for an additional 1 hour.
  7. Enjoy an Irish-American classic so tasty, it’s even more satisfying than turning the river green.

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