My New Favorite Corned Beef Recipe!
I’ve made classic boiled corned beef plenty of times over the years. But recently, I decided to try preparing it more like carnitas — slow-cooking it until meltingly tender, then shredding it into chunky pieces and broiling it until the edges turn golden and crispy. And oh my goodness, it was SO GOOD.
You can use a Crock-Pot, Instant Pot, or just a regular Dutch oven to cook the beef in a garlicky, peppery broth until it’s ultra-tender. Then simply spread the juicy shredded beef onto a sheet pan and broil until those irresistible crispy bits develop. Turn the leftover cooking liquid into a quick gravy if you’d like. (I mean, definitely do — it’s heavenly drizzled over everything!) Then dig in and enjoy every last bite.
Needless to say, this version is officially my new favorite way to make corned beef. All of the classic flavors are still there — just with extra texture and a little more depth. I promise that once you try it this way, it’s hard to go back!