Corned Beef for St. Patricks Day!

Why do we eat Corned Beef for St. Patricks Day?

During the 19th century, Irish immigrants arriving in America often lived in neighborhoods alongside other immigrant communities, particularly Jewish immigrants from Eastern Europe. These communities shared a love for corned beef, a staple in Jewish cuisine. In the United States, corned beef was more readily available and affordable than in Ireland, where it was a luxury item. Over time, corned beef became associated with St. Patrick’s Day festivities as Irish Americans adapted their culinary traditions to the ingredients available in their new home.

So, while corned beef may not have deep roots in Irish culinary history, its association with St. Patrick’s Day reflects the cultural blending and adaptation that has characterized the Irish-American experience and why we eat corned beef for St. Patricks Day!

What is a brisket?
The brisket is one of the nine primal cuts of the steer. There are two briskets on the steer. They come from the breast or lower chest of the animal and are located just below the chuck (shoulder).

A little about our beef:

The families of Painted Hills Natural Beef are ranchers in Wheeler County, Central Oregon, and have raised cattle and stewarded the land in the shadow of the state’s famed Painted Hills for generations. So, while times have changed in the last two and a half decades, ranching the way nature intended has not. We’re proud to pasture raise our cattle without added hormones and no antibiotics because we raise a beef product as striking as the natural wonders it’s named after.

Again, we thank you for trusting us to feed you, your friends, and your family. Please share the finished product with us at Painted Hills Natural Beef on Facebook and Instagram.

Recipe Level

Very Easy

Prep Time

Cook Time




4 People



  • 1xbeef brisket, about 4-5 pounds
  • 1xcup kosher salt
  • 1/2xcup brown sugar
  • 2xtablespoons pink curing salt (also known as Prague Powder #1)
  • 1xSpices for the brine (such as peppercorns, coriander seeds, mustard seeds, bay leaves, cloves, etc.)
  • 1xWater
  • 1xOptional: garlic cloves, onions, carrots, celery, for extra flavor


  1. Prepare the brine: In a large pot, combine the kosher salt, brown sugar, pink curing salt, and spices with enough water to fully submerge the brisket. Stir until the salt and sugar are dissolved.
  2. Place the brisket in the brine, making sure it's fully submerged. You can weigh it down with a plate to keep it submerged if needed. Cover the pot and refrigerate for at least 5 days, and up to 10 days, flipping the brisket halfway through.
  3. After brining, remove the brisket from the brine and rinse it under cold water to remove excess salt.
  4. If desired, you can now add aromatics like garlic, onions, carrots, and celery to a large pot along with the brisket. Cover the brisket with water and bring to a boil.
  5. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 3-4 hours, or until the brisket is fork-tender. Skim off any foam or impurities that rise to the surface during cooking.
  6. Once the brisket is cooked, remove it from the pot and let it rest for a few minutes before slicing against the grain.
  7. Serve the sliced corned beef with your favorite sides, such as boiled potatoes, cabbage, carrots, and mustard.

Need The Beef?!

Painted Hills Natural Beef is sold at quality retailers and restaurants nationwide.  We hope there is a location close to you; please visit our store locator to find out.  If not, we have a limited selection here on our website for direct shipping to your door, including jerky, steaks, ground beef, hot dogs and seasonal favorites.  Don’t find what you are looking for?  Drop us a message and we will do our best to help you out.

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Corned Beef for St. Patricks Day!

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