I’m not Irish, I’m Scottish! And damn proud of it. But when it comes to St. Patrick’s Day, I’m all about going green and eating Irish. Seriously though, what other day do you actually want to eat like an Irishman? Sorry my Irish friends (Emma McKeen), but food is not your forte!


However, God bless the Irish, because apparently you all came up with the corned beef. I’ve been making this recipe for the past couple of years and it’s the best corned beef I’ve ever had. Honestly, it rules!  However the secret, like with any beef roast, is you have to make sure you cook it long enough. This recipe calls for 5 hours at 250 degrees for a 3 pound roast. Cook it longer if you have a few extra pounds. You should be able to shred it with a fork. That sentence makes my mouth water! I serve it with a dollop of Dijon mustard on the side… although it’s not necessary!


I’m not sure where I got this recipe. Since it’s hand written, in my handwriting, I’m going to just call it my own. Feel free to file it under “Wendy’s Corned Beef!” HAPPY SAINT PATRICK’S DAY!!!



About Wendy D

I was born in San Francisco and ended up marrying a rancher in Reno, Nevada. I have a big city job anchoring the 5 o’clock news but come home to the country where my husband’s family has ranched for 5 generations.


  1. Cathy says:

    My sister used to make corned beef and cabbage with potatoes and carrots in her crock pot. So good.

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