The best corned beef you'll ever have, hands down! Our corned beef is grass-fed, grass-finished, and hand trimmed in small batches, brined in a classic solution that will remind you of your grandma's recipe. There's no sugar and we brine with only organic spices. There are absolutely no nitrates or nitrates added. It's certified humane raised & handled, GMO-free, and Food Alliance Certified. We are so proud of our Corned Beef that we wanted to offer it all year round!
Corned Beef Brisket is the perfect centerpiece of a weekend meal to enjoy the rich, meaty, falling-apart goodness of classic corned beef with friends. Imagine all the Reuben sandwiches you can make with the leftovers! (Plus, we're not afraid to admit that we've made corned beef just to have an excuse for corned beef hash the next morning.)
Step 1: Thaw corned beef completely (in the fridge for 24-48 hours, or by using cold water thawing as recommended by the FDA) ahead of time.
Step 2: Remove from packaging and place in a large pot of water with a handful of carrots, celery and a halved onion—the water should cover the meat completely. Bring to a boil, then lower to a simmer and let it cook for about 5-6 hours, adding more water as necessary. It's the "walk away" method! Pro tip: The corned beef will be fully cooked at about 5 hours, but the last hour brings it to that "falling-apart" texture. We like to do the 5 hours one evening, then keep the entire pot in the fridge overnight. Throw it back on the heat an hour before dinner and you'll have hot, no-effort corned beef ready to go!
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