Deli Corned Beef

This is one of the first recipes I found on my own as opposed to those I got from my mother. I had just graduated from college and was living with a friend while I tried to find a job. Well, you know how it goes. Your friend asks you to listen to a sales spiel so she can get a free gift and, oh, by the way, you get a free gift, too. So, I listened to a guy from CUTCO Cutlery try to sell me knives. They were nice knives. I wasn’t even much of a cook then but I did know they were nice knives. Unfortunately, they were worth more than the car I was driving at the time. So, my free gift was the “Cutco Cook Book“. It wasn’t until several years later that I discovered a real gem hidden within. I have tweaked the recipe a little but not much. The recipe is used with the permission of CUTCO Cutlery. Here it is.

Deli Corned Beef


  • 2 – 3 bay leaves
  • 6 – 8 whole cloves (you don’t have to count, just eyeball it)12 – 14 whole peppercorns (you don’t have to count these, either)
  • 2 4 – 5lb corned beefs (the ones you find all over the place around St. Patrick’s Day) Try this and you’ll understand why you need two
  • 4 lg onions (sliced)
  • 1/2 bag of small, peeled carrots, halved (about 1 cup)
  • 3 – 4 stalks of celery, coarsely chopped
  • 1 lg head (that’s right “head” not “clove”). I happen to think the onions and garlic make the corned beef taste like it came from a deli
  • 3 – 4 tbsp parsley, chopped


Remove the corned beefs from their packaging, throw out the seasoning packet that is inside and rinse the corned beefs well. Place them in a pan large enough for them and all ingredients. I use a roasting pan.
Cover the corned beefs with water and add the rest of the ingredients.
Cover and bring to a boil on the stove top. Sometimes I put this across two burners, front to back. Its a big roaster and that's a lot of corned beef.
Reduce the heat and simmer (covered) until fork tender (fork in, fork out, no resistance).

This could take 4 – 5 hours. Trust me, its worth the wait.
Remove the corned beef to a cutting board or other surface to cool. If you try to slice it now, it will shred. That’s one of the reasons I make two. Sometimes, in my house, it doesn’t matter if it shreds. That still leaves one to refrigerate for a few hours or overnight. Then it can easily be sliced with a sharp knife. Sometimes, it can be sliced after sitting for a few hours but, trust me, its hard to ignore for that long.

Serve with a good rye bread, your choice of mustard (I prefer poupon) and a crisp, dill pickle.



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