18 Savory Corned Beef Recipes Stove Top Delights

Got a craving for something hearty and delicious? You’re in luck! Our roundup of 18 Savory Corned Beef Recipes Stove Top Delights is here to transform your mealtime into a cozy, flavor-packed experience. Perfect for busy weeknights or lazy weekends, these recipes promise ease and satisfaction in every bite. Dive in and discover your next favorite dish that’ll have everyone asking for seconds!

Classic Stove Top Corned Beef and Cabbage

Yikes, it’s that time of year again when we all pretend to be Irish for a day and what better way to celebrate than with a dish that’s as hearty as it is hilarious? Classic Stove Top Corned Beef and Cabbage is the ultimate comfort food that’ll have you and your taste buds doing a jig.

Ingredients

• A 3-pound corned beef brisket (because size does matter)
• A couple of bay leaves (for that ‘I know what I’m doing’ vibe)
• A splash of apple cider vinegar (to keep things interesting)
• 4 cups of water (H2Oh yeah!)
• A head of cabbage, chopped into wedges (like a pie, but greener)
• 5 carrots, peeled and cut into chunks (orange is the new snack)
• 5 small potatoes, quartered (because we’re not monsters)

Instructions

1. Grab your largest pot and toss in the corned beef brisket, fat side up – it’s not just for show, it adds flavor.
2. Add the bay leaves, apple cider vinegar, and water to the pot. The water should just cover the brisket – think of it as a beefy bath.
3. Bring the pot to a boil over high heat, then reduce to a simmer. Cover and let it do its thing for about 2.5 hours. Patience is a virtue, especially in cooking.
4. After the time’s up, add the cabbage, carrots, and potatoes to the pot. They’re joining the party late, but they’ll catch up quickly.
5. Cover and simmer for another 30 minutes, or until the veggies are tender but not mushy. Nobody likes a mushy vegetable.
6. Remove the brisket and let it rest for 10 minutes before slicing against the grain. This is the secret to meat that doesn’t fight back when you chew.
7. Serve the sliced brisket with the veggies and a ladle of the cooking liquid for extra flavor. It’s like a soup, but with more attitude.

Result? A dish that’s tender, flavorful, and packed with personality. Try serving it with a side of Irish soda bread for a meal that’s as close to a hug as food can get.

Spicy Stove Top Corned Beef Hash

Spicy Stove Top Corned Beef Hash

So, you’ve got a hankering for something that kicks your taste buds into high gear and sticks to your ribs like it’s got velcro? Let’s dive into this fiery, fork-tastic adventure that’ll make your morning (or let’s be real, 2 AM snack attack) unforgettable.

Ingredients

• 2 cups of diced corned beef (because we’re not messing around)
• 3 cups of shredded potatoes (the starchy glue that holds our dreams together)
• 1 diced onion (for that cry-worthy flavor base)
• 2 minced garlic cloves (because vampires aren’t invited)
• A splash of olive oil (to keep things from sticking like bad decisions)
• 1 tsp of smoked paprika (for that ‘I swear I’m a chef’ vibe)
• 1/2 tsp of cayenne pepper (the spicy little devil on your shoulder)
• Salt and pepper (the dynamic duo of seasoning)
• 2 eggs (optional, but highly recommended for the ‘put an egg on it’ crowd)

Instructions

1. Heat a large skillet over medium heat and add that splash of olive oil. Wait until it shimmers like a mirage in the desert.
2. Toss in the diced onion and minced garlic. Sauté until they’re softer than your resolve on a Friday night, about 3 minutes.
3. Add the corned beef and potatoes to the skillet. Spread them out like you’re laying out your plans for world domination.
4. Sprinkle in the smoked paprika, cayenne pepper, salt, and pepper. Stir like you’re mixing the pot at a family reunion.
5. Press the mixture down with a spatula and let it cook undisturbed for 5 minutes. This is where the magic (and the crispy bits) happens.
6. Flip sections of the hash with the confidence of a pancake pro and cook for another 5 minutes. Repeat until you’ve got a golden crust that could win awards.
7. If you’re going the egg route, make two wells in the hash, crack the eggs in, and cover the skillet until the eggs are cooked to your liking. Sunny-side up? Over easy? You do you.

Crispy on the outside, tender on the inside, this hash is a flavor bomb that’s begging to be topped with a runny egg or served alongside a cold beer for the ultimate ‘why not?’ breakfast-for-dinner scenario.

Stove Top Corned Beef with Mustard Glaze

Now, who said corned beef had to be a stodgy, boil-only affair? Let’s jazz it up with a mustard glaze that’ll have your taste buds doing the tango. Perfect for when you want to impress without the stress.

Ingredients

• a 3-pound corned beef brisket (with that little spice packet it comes with)
• a couple of cups of water (enough to cover the beef in the pot)
• a splash of apple cider vinegar (because we’re fancy like that)
• a generous 1/4 cup of brown sugar (for that sweet, sweet love)
• a hefty tablespoon of whole grain mustard (the chunkier, the better)
• a teaspoon of garlic powder (for a bit of oomph)

Instructions

1. Plop that corned beef into a large pot, fat side up, because we’re not monsters.
2. Pour in enough water to just cover the beef, then add the spice packet and that splash of apple cider vinegar. Bring to a boil, then lower the heat to a simmer. Cover and let it do its thing for about 2.5 hours, or until the beef is fork-tender. Tip: Skim off any foam that forms on top for a clearer broth.
3. While the beef is simmering, mix together the brown sugar, whole grain mustard, and garlic powder in a small bowl. This is your glaze, and it’s about to change your life.
4. Preheat your oven to 375°F. Once the beef is tender, transfer it to a baking dish, slather it with the mustard glaze, and pop it in the oven for about 10 minutes, or until the glaze is bubbly and slightly caramelized. Tip: For extra crispiness, broil for the last 2 minutes, but keep an eye on it like it’s the season finale of your favorite show.
5. Let the beef rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain is the secret to tender, not chewy, bites.

Result? A corned beef that’s tender, juicy, and packed with a sweet and tangy punch from the glaze. Serve it up with some roasted veggies or slap it between two slices of rye for a sandwich that means business.

Stove Top Corned Beef and Potato Stew

Unbelievably easy and packed with flavor, this Stove Top Corned Beef and Potato Stew is your ticket to a hearty meal that’ll have everyone asking for seconds. Perfect for those ‘I can’t even’ days when you want something delicious without the fuss.

Ingredients

• 2 cups of diced corned beef (because bigger bites mean bigger happiness)
• 4 medium potatoes, cubed (no need to peel, we’re keeping it real)
• 1 onion, chopped (tears are optional)
• 2 cloves of garlic, minced (the more, the merrier)
• A splash of olive oil (just enough to say ‘hello’ to the pan)
• 4 cups of beef broth (store-bought is fine, we’re not judging)
• A couple of bay leaves (for that ‘what’s that amazing smell?’ effect)
• Salt and pepper (to make your taste buds dance)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Tip: If the oil shimmers, it’s ready to party.
2. Toss in the chopped onion and minced garlic, sautéing until they’re just golden. About 3 minutes should do the trick.
3. Add the diced corned beef, stirring occasionally until it’s slightly browned. This is where the magic starts.
4. Throw in the cubed potatoes, beef broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Tip: Covering the pot will speed things up, but we’re not in a race.
5. Let it simmer for about 20 minutes, or until the potatoes are fork-tender. Tip: If you can easily poke a potato with a fork, you’re golden.
6. Season with salt and pepper to taste, then remove the bay leaves. Because nobody likes a surprise leaf in their mouth.

Just like that, you’ve got a stew that’s rich, comforting, and begging to be served with a side of crusty bread for dipping. The corned beef brings a salty depth, while the potatoes soak up all that goodness, creating a texture that’s both hearty and satisfying.

Stove Top Corned Beef with Carrots and Parsnips

Kickstart your culinary adventure with this hearty, no-fuss dish that’s perfect for those days when you want something delicious without the drama. Stove Top Corned Beef with Carrots and Parsnips is your ticket to flavor town, with minimal effort and maximum taste.

Ingredients

• a 3-pound corned beef brisket, because size matters
• a couple of carrots, chopped into chunky pieces
• a couple of parsnips, because why not add some sweetness?
• a splash of water, just enough to cover the beef
• a tablespoon of your favorite mustard, for that tangy kick
• a teaspoon of black peppercorns, for a bit of spice

Instructions

1. Grab your largest pot and place the corned beef brisket inside. No need to be gentle; it can handle it.
2. Add the chopped carrots and parsnips around the beef, like they’re its loyal subjects.
3. Pour in enough water to just cover the beef. Think of it as a cozy blanket.
4. Dollop the mustard on top of the beef and sprinkle the black peppercorns into the water. Stir the water a bit to disperse the mustard and peppercorns.
5. Bring the water to a boil over high heat, then reduce to a simmer. Cover the pot and let it cook for about 3 hours. The beef should be fork-tender when it’s ready.
6. Once done, remove the beef and veggies from the pot. Let the beef rest for 10 minutes before slicing against the grain. This is crucial for tender slices.

Voilà! You’ve just made a dish that’s tender, flavorful, and packed with sweet and tangy notes. Serve it with a side of crusty bread to soak up all that delicious broth, or go rogue and pile it high on a sandwich for the ultimate lunch treat.

Stove Top Corned Beef and Onion Skillet

Buckle up, buttercups, because we’re about to turn your average weeknight dinner into a flavor-packed joyride with this Stove Top Corned Beef and Onion Skillet. It’s the kind of dish that’ll have you doing a happy dance around the kitchen—no fancy skills required!

Ingredients

• 1 tbsp of olive oil (just enough to slick the pan)
• 1 large onion, sliced into half-moons (because who has time for perfect rings?)
• 2 cups of corned beef, chopped into bite-sized pieces (leftovers work wonders here)
• A splash of beef broth (about 1/4 cup, to keep things juicy)
• A couple of dashes of Worcestershire sauce (for that umami kick)
• 1 tsp of garlic powder (because fresh is great, but we’re keeping it simple)
• Salt and pepper (to make your taste buds sing)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers like a mirage in the desert.
2. Toss in the onion slices and sauté until they’re golden and sweet, about 5 minutes. Stir occasionally to prevent them from getting too cozy with the pan.
3. Add the corned beef to the party, spreading it out in an even layer. Let it get a little crispy on the edges, about 3 minutes—this is where the magic happens.
4. Pour in the beef broth and Worcestershire sauce, then sprinkle the garlic powder, salt, and pepper over everything. Stir to combine and let it simmer for 2 minutes, allowing the flavors to mingle like old friends.
5. Tip: If the mixture looks dry, add another splash of broth. You want it moist but not swimming.
6. Give it a final stir, then take it off the heat. Let it sit for a minute—patience is a virtue, especially when it comes to flavor.
7. Tip: For an extra layer of deliciousness, top with a fried egg or serve over toasted rye bread.

This skillet is a symphony of textures—crispy, tender, and everything in between. The onions bring a sweet contrast to the savory corned beef, making each bite a little adventure. Try scooping it up with some crusty bread or piling it high on a baked potato for a meal that’s anything but ordinary.

Stove Top Corned Beef with Guinness Reduction

Let’s face it, folks—sometimes the best meals come from throwing a little love (and a splash of Guinness) into a pot and seeing what magic happens. This Stove Top Corned Beef with Guinness Reduction is your ticket to a hearty, flavor-packed dinner that’ll have everyone at the table begging for seconds.

Ingredients

• 3 lbs of corned beef brisket (because size matters)
• A couple of cups of water (just enough to cover the beef)
• A splash of Guinness (about 1 cup, but who’s measuring?)
• 2 tbsp of brown sugar (for that sweet, sweet balance)
• 1 tbsp of whole grain mustard (for a tangy kick)
• A handful of baby potatoes (because they’re cute and delicious)
• A couple of carrots, chopped (for color and crunch)
• 1 small cabbage, quartered (the unsung hero of this dish)

Instructions

1. Grab your largest pot and place the corned beef brisket inside. Pour in enough water to just cover the beef. Bring to a boil over high heat, then reduce to a simmer. Let it bubble away for about 2.5 hours, or until the beef is tender enough to make you weak in the knees.
2. While the beef is doing its thing, mix together the Guinness, brown sugar, and mustard in a small bowl. This is your reduction sauce, and it’s about to change your life.
3. Once the beef is tender, remove it from the pot (keep the liquid!) and set it aside. Add your potatoes and carrots to the pot and let them cook in the beefy broth for about 15 minutes. Then, add the cabbage and cook for another 10 minutes. Pro tip: Don’t overcrowd the pot, or your veggies will steam instead of simmer.
4. While the veggies cook, heat the Guinness reduction in a small saucepan over medium heat. Let it reduce by half, about 10 minutes. It should thicken just enough to coat the back of a spoon.
5. Slice the corned beef against the grain (this is crucial for tenderness) and serve it up with the veggies. Drizzle that glorious Guinness reduction over the top and prepare for applause.

Every bite of this dish is a perfect harmony of tender, juicy beef and veggies that have soaked up all the good flavors. Serve it with a side of crusty bread to mop up any leftover reduction—because wasting that would be a crime.

Stove Top Corned Beef and Sauerkraut

Unbelievably easy and packed with flavor, this Stove Top Corned Beef and Sauerkraut is your ticket to a hearty meal without the fuss. Perfect for those days when you want to impress without the stress, this dish is a playful twist on a classic that’ll have everyone asking for seconds.

Ingredients

• 3 lbs of corned beef brisket (with that little spice packet it comes with, because we’re not savages)
• A couple of cups of sauerkraut, because more is always better
• 4 cups of water, just enough to get things steamy
• A splash of apple cider vinegar, for that tangy kick
• 2 tbsp of brown sugar, to sweeten the deal
• 1 tsp of caraway seeds, because why not add a little crunch?

Instructions

1. Grab your largest pot and cozy the corned beef brisket into it, fat side up like it’s sunbathing.
2. Sprinkle the spice packet over the brisket like you’re seasoning the heck out of it.
3. Pour in the water and apple cider vinegar, ensuring the brisket is just submerged enough to get a good soak.
4. Bring the pot to a boil over high heat, then lower to a simmer, cover, and let it chill for about 3 hours. Tip: Resist the urge to peek; let the magic happen.
5. After 3 hours, add the sauerkraut, brown sugar, and caraway seeds, stirring gently to mix without disturbing the brisket’s zen.
6. Cover again and simmer for another 30 minutes, because good things come to those who wait.
7. Once time’s up, remove the brisket to a cutting board and let it rest for 10 minutes. Tip: This is the perfect time to slice it against the grain for maximum tenderness.
8. Serve the sliced corned beef with the sauerkraut mixture ladled over the top or on the side, depending on how you roll.

This dish is a beautiful mess of tender, flavorful meat and tangy, slightly sweet sauerkraut that pairs perfectly with a side of mashed potatoes or tucked into a sandwich for the ultimate comfort food experience.

Stove Top Corned Beef with Honey Mustard Sauce

Get ready to turn your kitchen into a deli dreamland with this Stove Top Corned Beef extravaganza! It’s the kind of meal that makes your taste buds do a happy dance and your stomach send you thank-you notes.

Ingredients

• 3 lbs corned beef brisket (because size matters when it comes to leftovers)
• 4 cups water (just enough to get things steamy)
• a splash of apple cider vinegar (for a little tangy twist)
• 2 tbsp honey (nature’s sweet nectar)
• 2 tbsp Dijon mustard (for that fancy kick)
• a couple of garlic cloves, minced (because garlic makes everything better)

Instructions

1. Grab your corned beef brisket and give it a quick rinse under cold water to say hello.
2. Place the brisket in a large pot and add the water and apple cider vinegar. The vinegar is like a secret handshake that helps tenderize the beef.
3. Bring the pot to a boil over high heat, then reduce to a simmer. Cover and let it cook for about 2.5 hours. Patience is key here—good things come to those who wait.
4. While the beef is doing its thing, mix the honey, Dijon mustard, and minced garlic in a small bowl. This sauce is so good, you might want to make extra for dipping everything in sight.
5. Once the beef is tender (poke it with a fork to test—it should slide in like butter), remove it from the pot and let it rest for 10 minutes. This is the beef’s well-deserved nap time.
6. Slice the corned beef against the grain for maximum tenderness, and serve it with the honey mustard sauce drizzled on top or on the side for dipping.

So there you have it—a corned beef that’s tender, juicy, and packed with flavor, paired with a sauce that’s the perfect balance of sweet and tangy. Try serving it on a toasted rye sandwich for a next-level lunch experience.

Stove Top Corned Beef and Sweet Potato Hash

Just when you thought your breakfast game couldn’t get any stronger, along comes this Stove Top Corned Beef and Sweet Potato Hash to prove you wrong. It’s the kind of dish that makes you want to do a little happy dance in your pajamas while the skillet sizzles.

Ingredients

• 2 cups of diced sweet potatoes (because we’re fancy like that)
• 1 cup of chopped corned beef (leftovers are your best friend here)
• 1 small onion, diced (no tears, just flavors)
• A couple of tablespoons of olive oil (for that slick move in the pan)
• A splash of water (to keep things steamy and happy)
• Salt and pepper (the dynamic duo of seasoning)

Instructions

1. Heat a large skillet over medium heat and add the olive oil. Let it get nice and warm, like a sunny day in July.
2. Toss in the diced sweet potatoes and onions. Stir them around like you’re mixing up your favorite playlist. Cook for about 10 minutes, or until the sweet potatoes start to soften. Tip: Cover the skillet for a bit to speed things up, but don’t forget to stir occasionally to prevent sticking.
3. Add the chopped corned beef to the party. Mix it in and let everything get to know each other for about 5 minutes. Tip: If things look a bit dry, that’s when you add a splash of water to keep it moist.
4. Season with salt and pepper like you’re the boss of flavor town. Give it one final stir and cook for another 2 minutes, just to make sure everything is heated through and happy.
5. Serve it up hot and watch as it disappears faster than your last weekend. The sweet potatoes bring a gentle sweetness that plays perfectly with the salty, savory corned beef, making every bite a little celebration. Try topping it with a fried egg for that ‘breakfast of champions’ vibe.

Stove Top Corned Beef with Apple Cider Glaze

Ready to shake up your dinner routine with a dish that’s as fun to make as it is to eat? This Stove Top Corned Beef with Apple Cider Glaze is your ticket to flavor town, no passport required.

Ingredients

• a 3-pound corned beef brisket (because size matters)
• a couple of cups of apple cider (the drinkable kind, not the vinegar)
• a splash of olive oil (just enough to make your pan happy)
• a tablespoon of brown sugar (for that sweet, sweet love)
• a teaspoon of mustard seeds (tiny but mighty)
• a pinch of salt and pepper (the dynamic duo)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Place the corned beef brisket in the pot, fat side down, and sear for about 4 minutes per side until it’s as golden as a summer tan.
3. Pour in the apple cider, enough to cover the brisket halfway, and sprinkle in the brown sugar, mustard seeds, salt, and pepper. Stir gently to dissolve the sugar.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 3 hours. The beef should be so tender it practically hugs you back.
5. Remove the beef from the pot, let it rest for 10 minutes (patience is a virtue), then slice against the grain for maximum tenderness.
6. While the beef rests, turn up the heat on the pot to medium-high and reduce the cooking liquid by half, about 10 minutes, until it’s thick enough to coat the back of a spoon.
7. Drizzle the glaze over the sliced beef like you’re the host of a fancy cooking show.

And just like that, you’ve got a dish that’s tender, juicy, and packed with a sweet and tangy punch. Serve it up with a side of roasted veggies or slap it between two slices of rye for a sandwich that’ll make you the envy of the lunchroom.

Stove Top Corned Beef and Kale Stir Fry

Mondays are tough, but this Stove Top Corned Beef and Kale Stir Fry is here to turn your frown upside down with minimal effort and maximum flavor. It’s the kind of dish that makes you feel like a kitchen wizard, even if your culinary skills are more ‘microwave maestro’ than ‘gourmet chef’.

Ingredients

• 1 tbsp of olive oil (or whatever oil you’ve got that’s not motor oil)
• 1 cup of corned beef, chopped into bite-sized pieces (leftovers work great here)
• A couple of garlic cloves, minced (because vampires)
• 2 cups of kale, roughly chopped (stem it if you’re fancy)
• A splash of soy sauce (low-sodium if you’re watching your salt)
• 1/2 tsp of red pepper flakes (for a little kick, adjust to your spice tolerance)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers like a mirage in the desert.
2. Toss in the corned beef and garlic, stirring occasionally, until the beef gets a bit crispy and the garlic smells like heaven (about 3-4 minutes).
3. Add the kale and a splash of water to the skillet, covering it for about 2 minutes to let the kale wilt down like your energy levels by Friday.
4. Remove the lid, add the soy sauce and red pepper flakes, and stir everything together for another minute until it’s all friendly and combined.
5. Tip: If your skillet looks dry, add another splash of water to keep things moving. No one likes a dry stir fry.
6. Tip: Want more veggies? Throw in some sliced bell peppers or mushrooms when you add the kale. The more, the merrier.
7. Tip: Serve this bad boy over rice or noodles, or go rogue and stuff it into a tortilla. Live your truth.

Get ready to dive into a dish that’s got the perfect mix of salty, spicy, and slightly bitter, with textures that range from crispy beef to tender kale. It’s a flavor party, and everyone’s invited. Try topping it with a fried egg for breakfast, because why should dinner have all the fun?

Stove Top Corned Beef with Brown Sugar Glaze

Yikes, have we got a treat for you today! Imagine tender corned beef, glazed with a sticky, sweet brown sugar coating that’ll have your taste buds doing a happy dance. It’s the kind of dish that makes you forget about your diet for a day—because, let’s be honest, it’s totally worth it.

Ingredients

• 3 pounds of corned beef brisket (because size matters)
• A good glug of water (enough to cover the beef in the pot)
• 1 cup of brown sugar (for that sweet, sweet glaze)
• A couple of tablespoons of Dijon mustard (to cut through the sweetness)
• A splash of apple cider vinegar (for a little tang)

Instructions

1. Plop that corned beef brisket into a large pot and cover it with water. Bring it to a boil, then lower the heat to a simmer. Let it bubble away for about 3 hours, or until the meat is fork-tender. (Tip: Skim off any foam that rises to the top for a clearer broth.)
2. Preheat your oven to 350°F. Mix together the brown sugar, Dijon mustard, and apple cider vinegar in a bowl until it’s as smooth as your pick-up lines.
3. Once the beef is tender, transfer it to a baking dish. Slather that sugary mustard mixture all over the top like you’re frosting a cake. (Tip: Make sure every inch is covered for maximum flavor.)
4. Pop it into the oven and bake for about 20 minutes, or until the glaze is caramelized and bubbly. (Tip: Keep an eye on it to prevent burning—sugar has a sneaky way of going from golden to gone.)

Whoa, check out that masterpiece! The beef is melt-in-your-mouth tender, with a glaze that’s the perfect balance of sweet and tangy. Serve it up with some roasted veggies or slap it between two slices of rye for a sandwich that’ll knock your socks off.

Stove Top Corned Beef and Red Pepper Jelly

Feast your eyes (and eventually your mouth) on this unlikely duo that’s about to become your weeknight hero. It’s the kind of dish that makes you wonder why you haven’t been slathering red pepper jelly on everything all along.

Ingredients

• 1 lb corned beef, because we’re not messing around
• A generous glug of olive oil, for that slick move in the pan
• 1/2 cup red pepper jelly, for that sweet heat
• A couple of cloves of garlic, minced, because garlic is life
• A splash of water, to keep things from getting too dramatic

Instructions

1. Heat a large skillet over medium heat and add that glug of olive oil. Let it get friendly with the pan for about a minute.
2. Add the corned beef to the skillet. Cook it for about 4 minutes on each side, or until it’s got a crust that makes you proud.
3. Toss in the minced garlic around the beef, not on it, unless you’re into that. Let it sizzle for 30 seconds until it smells like heaven.
4. Lower the heat to medium-low and add the red pepper jelly and that splash of water. Stir it around until the jelly melts into a saucy embrace around the beef.
5. Cover the skillet and let it all simmer together for 10 minutes. This is when the magic happens, so no peeking!
6. Uncover and give it a gentle stir. If the sauce is too thick, add another splash of water. Too thin? Let it simmer uncovered for another minute or two.

Perfectly sticky, a little spicy, and unapologetically bold, this dish pairs shockingly well with a pile of buttery mashed potatoes or stuffed into a toasted sandwich with some sharp cheddar. Who knew love could taste so… jelly?

Stove Top Corned Beef with Garlic Butter Sauce

Hold onto your hats, folks, because we’re about to dive into a dish that’s as easy as it is delicious—Stove Top Corned Beef with Garlic Butter Sauce. Perfect for those days when you want something hearty without the hassle, this recipe is a game-changer.

Ingredients

• 1 corned beef brisket (about 3 pounds), with its little spice packet
• A couple of tablespoons of butter
• A splash of water
• 3 garlic cloves, minced (because more is always better)
• A pinch of love (optional, but highly recommended)

Instructions

1. First things first, grab that corned beef brisket and give it a quick rinse under cold water. Pat it dry like you’re tucking it into bed.
2. Place the brisket in a large pot and sprinkle the spice packet over it like you’re seasoning a superstar.
3. Add enough water to just cover the brisket. Bring it to a boil, then reduce the heat to a simmer. Cover and let it cook for about 50 minutes per pound. (Tip: Resist the urge to peek too often; let the magic happen.)
4. While the beef is doing its thing, melt the butter in a small pan over medium heat. Add the minced garlic and sauté until it’s golden and fragrant, about 2 minutes. (Tip: Don’t walk away; garlic goes from golden to gone in a flash.)
5. Once the beef is tender and cooked through, remove it from the pot and let it rest for 5 minutes. Then, slice it against the grain for maximum tenderness.
6. Drizzle that glorious garlic butter sauce over the sliced corned beef. (Tip: For an extra flavor kick, spoon some of the cooking liquid over the slices before adding the sauce.)

Unbelievably tender and packed with flavor, this Stove Top Corned Beef with Garlic Butter Sauce is a showstopper. Serve it atop a pile of creamy mashed potatoes or tucked into a crusty sandwich for a meal that’ll have everyone asking for seconds.

Stove Top Corned Beef and Brussels Sprouts

Venture into the realm of hearty, no-fuss meals with this dish that’s as fun to make as it is to eat. Perfect for those evenings when you’re craving something savory but your energy is on the lower side of the fridge light.

Ingredients

• 1 lb corned beef, because we’re not messing around
• A couple of cups of Brussels sprouts, halved (the more, the merrier)
• A splash of olive oil, for that slick move in the pan
• A generous glug of balsamic vinegar, for a touch of drama
• A pinch of salt and pepper, to whisper sweet nothings to your dish

Instructions

1. Heat a large skillet over medium heat and add that splash of olive oil. Let it get friendly with the pan for about a minute.
2. Toss in the Brussels sprouts, cut side down, and let them sizzle untouched for 5 minutes to get those gorgeous golden edges. (Tip: Don’t stir them right away; patience rewards you with crispiness.)
3. Flip the sprouts, add the corned beef in chunks, and drizzle with balsamic vinegar. Stir everything like you mean it.
4. Cook for another 5 minutes, until the beef is heated through and the sprouts are tender but still have a bit of bite. (Tip: If things look dry, a tiny splash of water can save the day.)
5. Season with salt and pepper, give it one final stir, and you’re golden. (Tip: Taste as you go; your future self will thank you.)

Packed with flavors that play well together, this dish offers a delightful contrast between the tender beef and the slightly crisp sprouts. Serve it over a heap of mashed potatoes for a meal that hugs you back, or keep it low-carb and enjoy as is.

Stove Top Corned Beef with Maple Syrup Glaze

Venture into the realm of comfort food with a twist that’ll make your taste buds dance the cha-cha. This Stove Top Corned Beef with Maple Syrup Glaze is the culinary equivalent of a bear hug—warm, comforting, and slightly sweet, with a hint of mischief.

Ingredients

• 2 lbs corned beef brisket (because size matters)
• 1 cup water (just enough to keep things steamy)
• 1/2 cup pure maple syrup (the real deal, none of that pancake imposter)
• 2 tbsp Dijon mustard (for that tangy kick)
• 1 tbsp apple cider vinegar (a splash of acidity to balance the sweetness)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp black pepper (a couple of grinds to wake up the flavors)

Instructions

1. Grab your corned beef brisket and place it in a large pot. Add 1 cup of water, cover, and let it simmer on medium-low heat for about 2.5 hours. Tip: Keep the lid on tight to trap all that juicy goodness inside.
2. While the beef is doing its thing, whisk together the maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and black pepper in a bowl. This glaze is the secret handshake to flavor town.
3. After the beef has simmered, remove it from the pot and pat it dry with paper towels. This step is crucial for getting that glaze to stick like gossip in a small town.
4. Heat a skillet over medium heat and place the beef in it. Brush half of the glaze over the beef and let it cook for about 5 minutes until it starts to caramelize. Flip the beef, brush the remaining glaze, and cook for another 5 minutes. Tip: Don’t walk away—this is when the magic happens, and you don’t want to miss it.
5. Remove the beef from the skillet and let it rest for 10 minutes before slicing. This patience-testing step ensures every slice is as tender as a love song.

Ready to serve? This dish boasts a texture that’s fork-tender with a glaze that’s sticky, sweet, and slightly spicy. Slice it thin for sandwiches or thick for a hearty main—either way, it’s a showstopper that’ll have everyone asking for seconds.

Stove Top Corned Beef and Egg Noodles

Yikes, it’s already 2025, and if you’re anything like me, you’re still looking for that one dish that’s both ridiculously easy and stupidly delicious. Enter: Stove Top Corned Beef and Egg Noodles – your new weeknight hero.

Ingredients

• 1 package of egg noodles (because who has time to make them from scratch?)
• 1 can of corned beef (the kind that looks like it’s been through a lot, but trust me, it’s a champ)
• A couple of tablespoons of butter (for that rich, velvety goodness)
• A splash of milk (to make everything come together like a happy family)
• A pinch of salt and pepper (because seasoning is not optional, folks)

Instructions

1. Boil a pot of water as if you’re making pasta (because you are). Throw in the egg noodles and cook them for about 8 minutes, or until they’re just shy of al dente. Tip: Stir occasionally to prevent them from sticking together like awkward strangers at a party.
2. While the noodles are doing their thing, open that can of corned beef and chop it into bite-sized pieces. No need for precision here – rustic is the new chic.
3. Drain the noodles and return them to the pot. Add the butter, milk, and corned beef. Stir over low heat until the butter melts and the corned beef is heated through, about 2 minutes. Tip: Keep the heat low to avoid turning your milk into a science experiment.
4. Season with salt and pepper, give it one final stir, and you’re done. Tip: Taste as you go – your future self will thank you.

Kick back and enjoy a bowl of this cozy, comforting dish. The noodles are tender, the corned beef is savory with just the right amount of saltiness, and the butter ties it all together like a perfect bow. Serve it with a side of pickles for a tangy contrast, or go wild and top it with a fried egg. Because why not?

Conclusion

Craving something hearty and delicious? Our roundup of 18 Savory Corned Beef Recipes offers a treasure trove of stove-top delights perfect for any home cook in North America. From classic comforts to creative twists, there’s something to satisfy every palate. Don’t just take our word for it—try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.