Libby’s Corned Beef Recipe

Libby’s corned beef is a delicious, versatile ingredient that can be used in various dishes.

Known for its convenient canned form, it offers a satisfying meal option for those looking for quick and easy ways to add flavor and protein to their meals.

With a distinct taste and tender texture, Libby’s corned beef can elevate your favorite dishes and inspire new recipes for you and your family.

From hearty casseroles to crowd-pleasing sandwiches, there’s something for everyone.

So, let’s dive right in and discover the delicious world of Libby’s corned beef, a tasty staple that should be a part of your kitchen repertoire.

How to Make Libby’s Corned Beef

Ingredients List

  • 1 beef brisket (4-5 lbs)
  • 2 cans of Libby’s corned beef
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 4 cups of water
  • Optional: potatoes, cabbage, and slider buns for serving

Step-by-step process

Step 1: Prepare the ingredients

Trim any excess fat from the beef brisket.

If you include potatoes and cabbage, chop them into bite-sized pieces.

Step 2: Season the beef

Combine salt, black pepper, and garlic powder in a small bowl.

Rub the mixture evenly onto the surface of the brisket.

Step 3: Brown the beef brisket

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Add the brisket and cook on each side for 5-6 minutes until well browned.

Remove the brisket from the pot and set aside.

Step 4: Cook the corned beef

Reduce the heat to medium.

Add the two cans of Libby’s corned beef to the pot.

Cook for 2-3 minutes, breaking it apart with a spatula, until slightly browned.

Step 5: Simmer the corned beef mixture

Place the browned brisket in the pot on top of the corned beef mixture.

Pour in 4 cups of water, making sure the brisket is submerged.

Bring to a boil, then lower the heat to a simmer.

Cook for 2 hours or until the brisket is tender.

Step 6: Prepare corned beef hash

In the meantime, you can make corned beef hash using leftover beef.

Heat 2 tablespoons of butter in a nonstick skillet over medium heat.

Add the leftover corned beef and potato mixture.

Cook for 15-20 minutes, stirring occasionally, until the potatoes are crisp and golden.

Season with salt and pepper to taste.

Step 7: Serve

Once the brisket is tender, slice it into desired pieces and serve it alongside the corned beef hash.

You can also serve the corned beef and brisket on slider buns for a delicious sandwich.

Side Dishes for Libby’s Corned Beef

Green Beans

You can complement the flavors of Libby’s corned beef with green beans.

It perfectly balances the corned beef’s rich taste and the freshness of green beans.

You can sauté green beans with green onions and bell peppers to make it more interesting.

White Rice

White rice is a simple, versatile side dish that can easily be paired with corned beef.

The mild taste of rice adds balance to the meal while also making it more filling.

You can cook white rice in cold water and use a microwave-safe container for quick and easy preparation.

Sweet Potato

Sweet potatoes offer a healthier alternative to regular potatoes and add a new flavor dimension when served as a side dish with Libby’s corned beef.

You can roast sweet potato slices on a baking sheet in the oven or make sweet potato fries for a fun twist.

Green Salad

A fresh green salad adds a hint of brightness and freshness to the hearty corned beef meal.

Mix your favorite greens, such as lettuce and kale, and toss some sliced bell peppers and green onions for extra flavor.

Drizzle with a light dressing like olive oil and lemon juice for a refreshing side dish everyone will love.

How to Store Libby’s Corned Beef

Properly storing Libby’s Corned Beef is essential to maintaining its freshness and quality.

Here are some useful tips on how to store your Libby’s Corned Beef for both short-term and long-term use.

In the Refrigerator:

Before cooking, you can store unopened canned Libby’s Corned Beef in a cool, dry place for up to five years.

After opening, drain the juices and wrap the corned beef in plastic wrap or aluminum foil.

Place it in an airtight container or a resealable plastic bag to prevent cross-contamination or odor transfer.

Store the opened corned beef in the refrigerator and consume it within 4-5 days.

In the Freezer:

For longer storage, you can freeze Libby’s Corned Beef.

Wrap it tightly in plastic wrap, aluminum foil, or freezer paper, and then place it in an airtight container or a resealable freezer bag.

Properly wrapped corned beef can be stored in the freezer for 2-3 months.

Transfer the frozen corned beef to the refrigerator to defrost and allow it to thaw slowly for best results.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing Libby’s Corned Beef.

Cooking on High Heat

When preparing Libby’s corned beef, using low-medium heat is essential to prevent the meat from drying out or becoming too tough.

If you cook the corned beef hash recipe too quickly on high heat, it may not be as tender or flavorful as desired.

Adding Extra Salt

Canned meat, like corned beef, already contains significant salt due to the curing process.

Be cautious when adding additional seasonings, as too much salt can overpower the other flavors in your dish.

Libby's Corned Beef Recipe

Libby's Corned Beef Recipe

Known for its convenient canned form, it offers a satisfying meal option for those looking for quick and easy ways to add flavor and protein to their meals.
With a distinct taste and tender texture, Libby's corned beef can elevate your favorite dishes and inspire new recipes for you and your family.
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Servings 2
Equipment
  • 1 Small bowl
  • 1 Dutch oven
  • 1 Spatula
  • 1 nonstick skillet
Ingredients
  
  • 1 beef brisket 4-5 lbs
  • 2 cans of Libby's corned beef
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 4 cups of water
  • potatoes,cabbage, and slider buns for serving Optional
Instructions
 
  • Trim any excess fat from the beef brisket.
    If you include potatoes and cabbage, chop them into bite-sized pieces.
  • Combine salt, black pepper and garlic powder in a small bowl.
    Rub the mixture evenly onto the surface of the brisket.
  • Heat olive oil in a large pot or Dutch oven over medium-high heat.
    Add the brisket and cook on each side for 5-6 minutes until well browned.
    Remove the brisket from the pot and set aside.
  • Reduce the heat to medium.
    Add the two cans of Libby's corned beef to the pot.
    Cook for 2-3 minutes, breaking it apart with a spatula, until slightly browned.
  • Place the browned brisket in the pot on top of the corned beef mixture.
    Pour in 4 cups of water, making sure the brisket is submerged.
    Bring to a boil, then lower the heat to a simmer.
    Cook for 2 hours or until the brisket is tender.
  • In the meantime, you can make corned beef hash using leftover beef.
    Heat 2 tablespoons of butter in a nonstick skillet over medium heat.
    Add the leftover corned beef and potato mixture.
    Cook for 15-20 minutes, stirring occasionally, until the potatoes are crisp and golden.
    Season with salt and pepper to taste.
  • Once the brisket is tender, slice it into desired pieces and serve it alongside the corned beef hash.
    You can also serve the corned beef and brisket on slider buns for a delicious sandwich.
( Former Private Chef )

After acquiring a professional culinary education at the Culinary Institute of America, Andrew honed his culinary expertise by working in some of the most prestigious restaurants and catering companies, where he gained valuable experience in crafting delicious and visually stunning gourmet dishes.

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