St. Patrick’s Day


Corned beef, an Irish-American tradition for the past century, is as easy to cook as it is delicious!

Our meat department has selected Open Prairie antibiotic-free flat cut brisket to brine with our co-op’s signature blend of organic spices, just for you. Please pre-order your cut below, as availability may be limited on our shelves. Pre-orders will be available to pick up between March 11th and March 17th, so if you want to savor this traditional meal more than once in March, plan ahead and stock up!

To slow-cook corned beef:

This is our favorite method because popping everything into the slow cooker is the easiest, most convenient way to cook corned beef. Make sure that your crockpot has just enough water to cover your meat and that it is positioned with the layer of fat on top. A four-pound roast will take four to five hours on HIGH, or eight to nine hours on LOW. If you’re cooking carrots and potatoes with the meat, consider adding them about halfway through.  Cabbage doesn’t take much time to cook and can be added in the last hour.

To boil corned beef:

Place the brined corned beef in a large pot or Dutch oven. Pour in enough water to cover the beef, then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot. A three-pound corned beef could take three hours or more to become perfectly tender. Check the meat occasionally, adding more water if necessary. The beef is ready when it pulls apart easily. For a one-pot feast, you can add shredded cabbage and chunks of potatoes and carrots to the pot during the last half hour of cooking.