Recipe

Modern Corned Beef Recipe

Juicy, tender corned beef with a bright, tangy glaze and a quick zesty sauce. Classic comfort, updated with punchy citrus, mustard, and crisp edges.

By Matt Campbell

•

4.8

Sliced corned beef brisket on a wooden board with a glossy mustard-citrus glaze, scattered fresh herbs, and a small bowl of tangy sauce nearby

Jump to Recipe

Corned beef has a reputation for being a one-note, boil-it-and-hope situation. This is not that recipe.

This modern version keeps everything we love about corned beef, meaning the tender, salty-savory brisket that basically begs for potatoes, while adding zest, tang, and a little swagger. We simmer it gently so it stays juicy, then finish with a quick mustard-citrus glaze that turns the outside glossy and ridiculously snackable. On the side, there’s a bright, pickle-y sauce you will want to put on everything from sandwiches to roasted veggies.

It’s friendly enough for a weeknight if you plan ahead, and special enough for a weekend dinner where people “accidentally” wander back into the kitchen for another slice.

Hands slicing rested corned beef brisket against the grain on a cutting board

Why It Works

Tender, sliceable brisket thanks to a gentle simmer, cue-based doneness, and a proper rest before slicing.
Balanced flavor: salty corned beef gets lifted with citrus, mustard, and a touch of sweetness.
Better texture: a quick glaze finish gives you that lightly sticky, glossy exterior without drying the meat out.
Two ways to serve: classic hot dinner plates or cold, next-day sandwiches that somehow taste even better.

Pairs Well With

Storage Tips

How to Store Leftovers

Cool fast: Slice only what you need. Let the rest cool, then refrigerate within 2 hours.
Refrigerator: Store in an airtight container for up to 4 days. Add a spoonful of cooking liquid or broth to keep it moist.
Freezer: Freeze sliced corned beef (best for sandwiches) for up to 2 months. Wrap tightly and place in a freezer bag.
Reheating: Warm slices in a covered skillet with a splash of broth or cooking liquid over low heat. For crispy edges, uncover for the last minute.
Sauce storage: The zesty sauce keeps for 5 to 7 days in the fridge in an airtight container. Stir before serving.

Common Questions

Is corned meat the same as corned beef?

Sometimes. In the US, most people say corned beef when they mean the cured brisket sold in a seasoned brine. You may also hear “corned meat” used for the same thing. (In some countries, “corned meat” can mean canned corned beef.) This recipe is for the brisket.

Do I have to rinse the corned beef first?

I recommend a quick rinse, especially if you are sensitive to salt. It helps keep the final dish balanced once we add a tangy glaze. Pat it dry before searing.

Do I use the spice packet?

Yes, but think of it as a baseline. The packet is great in the simmering liquid. The “modern” part comes from the citrus, mustard, and vinegar finish.

What if my brisket feels tough after cooking?

It likely needs more time. Corned beef gets tender when the connective tissue fully relaxes. Keep simmering gently until a fork slides in easily. A thermometer can help too: it often turns truly tender around 195 to 205°F, but the fork test wins. Also, slice against the grain or it will chew like a resistance band.

Can I make this in a slow cooker?

Absolutely. Cook on low for 8 to 9 hours (or until fork-tender). Then glaze under the broiler just like the recipe.

Can I make this in an Instant Pot?

Yes. High pressure for 75 to 90 minutes depending on thickness, then natural release for 15 minutes. If it is not fork-tender, put it back under pressure for another 10 to 15 minutes. Glaze under the broiler for the same glossy finish, and always slice against the grain.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy pot with lid
Tongs
Small saucepan (for glaze)
Sheet pan (for broiling)
Meat thermometer (optional but helpful)
Sharp slicing knife and cutting board

I used to think corned beef was a once-a-year thing. You know, boil it, slice it, eat it, move on. Then I started treating it like any other big, lovable cut of meat and asked one simple question: what if it had a bright finish, like a good roast chicken with lemon?

That’s where this landed. It still feels like comfort food, but with a little snap from vinegar and citrus that makes you go back for another bite. Also, the sauce is dangerous. I caught myself dipping potatoes, then cabbage, then a random forkful of beef like I was taste-testing for science.

Modern Corned Beef Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 35 minutes

Servings 6 to 8

Ingredients

Brisket and Simmer

1 (3 to 4 lb) corned beef brisket with spice packet
1 tablespoon neutral oil (avocado, canola)
1 onion, quartered
4 garlic cloves, smashed
2 bay leaves
6 cups water (or half water, half low-sodium beef broth)
1/2 cup apple cider vinegar (see note)

Vinegar note: This is a bright recipe. If you want it less sharp, use 1/4 cup vinegar in the pot instead of 1/2 cup. You will still get plenty of tang from the glaze.

Glaze

1/2 cup apple cider vinegar
1 tablespoon brown sugar (or honey)
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 tablespoons butter

Zesty Tangy Sauce

1/2 cup mayonnaise (or Greek yogurt for a lighter option)
2 tablespoons Dijon mustard
2 tablespoons pickle juice (or more to taste)
1 tablespoon grated onion (or 1 teaspoon onion powder)
1 tablespoon chopped dill (or 1 teaspoon dried dill)
1 teaspoon hot sauce (optional)
Black pepper, to taste

Instructions

Rinse, dry, and trim (optional). Give the corned beef a quick rinse under cool water to tame the salt. Pat dry with paper towels. If there are any thick, hard pieces of fat, trim those off, but leave the rest. It bastes the meat and keeps it happy.
Sear for flavor. Heat oil in a large Dutch oven over medium-high heat. Sear the brisket 2 to 3 minutes per side until lightly browned. (Optional, but it adds real depth.)
Build the simmer. Add onion, garlic, bay leaves, the included spice packet, water (or water plus broth), and 1/2 cup apple cider vinegar. Bring just to a boil, then immediately reduce to a bare simmer.
Cook low and slow until fork-tender. Cover and simmer for 2 hours 45 minutes to 3 hours 15 minutes, flipping once halfway through, until a fork slides in with little resistance. Timing varies, and some briskets need 3 1/2 to 4 hours, so do not be shy about letting it go longer. Keep the brisket mostly submerged and add a little water as needed if the level drops.
Make the glaze. While the meat finishes, add to a small saucepan: remaining 1/2 cup apple cider vinegar, brown sugar, Dijon, whole grain mustard, Worcestershire, black pepper, orange zest and juice, lemon zest and juice. Simmer 3 to 5 minutes until slightly thickened and it lightly coats the back of a spoon. Turn off heat and whisk in butter.
Rest the brisket. Transfer corned beef to a cutting board and rest 15 minutes. This keeps the juices where they belong.
Glaze and broil for crisp edges. Heat broiler to high and set a rack about 4 to 6 inches from the heat. Place brisket on a sheet pan. Brush with glaze and broil 2 to 4 minutes until glossy and lightly caramelized. Watch closely, sugar and mustard go from perfect to scorched fast.
Mix the zesty sauce. Stir mayo, Dijon, pickle juice, grated onion, dill, hot sauce (if using), and black pepper. Taste and adjust with more pickle juice if you want it sharper.
Slice right. Slice against the grain into thin slices for sandwiches or thicker slices for dinner plates. Serve with extra glaze and the zesty tangy sauce.

Matt’s note: If you are serving this with cabbage and potatoes, simmer them in the cooking liquid during the last 20 to 30 minutes. They soak up all the good stuff and save you another pot.

Nutrition information is estimated.

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