Old Fashioned Meat - Recipe

our Corned beef Recipes

  • Old Fashioned Corned beef

    Old Fashioned Corned Beef, Cabbage, Potatoes, and Carrots

    1 Piece Old Fashioned Corned Beef Brisket
    1 Large head cabbage, cut into small wedges
    5 Carrots, peeled and cut into 1 inch pieces
    10 Small potatoes, peeled and halved

  • Instructions:
    1. Place corned beef in a large pot or Dutch oven and cover with water. Bring to a boil, reduce heat. Simmer covered, 3 to 4 hours or until fork tender.
    2. If serving hot remove from pot and let stand for 15 minutes.
    3. After corned beef is removed from pot add vegetables (potatoes, carrots, and cabbage) to stock and cook for 15 to 25 minutes.
    4. Slice corned beef against the grain and serve on a serving platter with vegetables scattered around the meat. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.

  • Old Fashioned Hash

    Old Fashioned
    Corned Beef Hash

    3 Tablespoons Vegetable Oil
    1 Cup Chopped Onion
    3 Cups Cooked Old Fashioned Corned Beef, cut into ¼ inch cubes
    2 to 3 Cups Cooked Potatoes, cut into ¼ inch cubes
    Corned Beef Hash Recipe
    Poached Eggs or Fried Eggs (if desired)

    Add to a large heavy skillet over medium-high heat:
    3 tablespoons vegetable oil
    1 cup chopped onions
    Cook, stirring, until the onions are lightly browned, about 3 minutes.

  • Add: 3 cups cooked Old Fashioned Corned Beef, cut into 1/4-inch cubes (about 2 pounds)
    2 to 3 cups cooked potatoes, cut into 1/4-inch cubes
    Stir once, reduce the heat to medium, and press down with a spatula to compress the hash.
    Cook, without disturbing, until the bottom is well browned, 10 to 15 minutes. Slide or invert the hash onto a serving plate.

    Garnish with:
    Chopped fresh parsley
    (Optional) Serve with: Poached or fried eggs


  • Old Fashioned Reuben Sandwhich

    Reuben Sandwich Recipe

    • 8 thin slices Old Fashioned corned beef (about 4 ounces)
    • 3 tablespoons Thousand Island Dressing
    • 2 (1/2-inch-thick) slices marble rye bread
    • 1 1/2 ounces sliced Swiss cheese
    • 1 cup sauerkraut, drained and squeezed of excess moisture
    • 1 tablespoon unsalted butter, softened


    1. Spread 1 tablespoon of the dressing on one piece of bread and top with half of the cheese, half of the sauerkraut, and all of the Old Fashioned Corned Beef. Spread another tablespoon of the dressing over the corned beef and top with the remaining sauerkraut and cheese, in that order.
    2. Spread the remaining tablespoon of dressing on the remaining piece of bread and place it on top of the cheese, dressing side down. Press firmly to close the sandwich, and then evenly spread the butter on the outside of the sandwich.
    3. Heat a heavy-bottomed frying pan over medium heat, place the sandwich in the pan, and press down on the sandwich with a spatula. (Alternatively, you can cook the sandwich in a sandwich press.) Cook until the bread is crisp and golden brown, about 4 minutes. Flip and cook until the second side is golden brown, the cheese is melted, and the sandwich is warmed through, about 4 minutes more.
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