7 years ago

The story behind our delicious corned beef brisket

Our very best Lunds & Byerlys American Wagyu Kobe corned beef brisket is in stores now, ready for St. Patrick’s Day!

We work exclusively with Snake River Farms, in partnership with Double R Ranch, located in the Pacific Northwest. This small, family owned and operated business produces some of the finest beef in the world.

Wagyu is a breed of cattle from the Kobe region of Japan – “Wa” means Japan and “gyu” means beef. Snake River Farms crosses Wagyu cattle with American Angus cattle to make their signature American-style Kobe beef.

The cattle are raised with extraordinary care, checked daily for health and well-being. They’re fed three times longer than regular cattle, giving the beef robust marbling and creating exceptional flavor and tenderness. The cows are raised without growth hormones or animal by-products; their sustainable diet includes Idaho potatoes, soft white wheat, corn and alfalfa hay.

The beef is brined and cured with just the right amount of spice, based on an old Irish recipe. The result: our flavorful, melt-in-your-mouth American Wagyu Kobe corned beef brisket.

One of the most popular ways to serve corned beef this time of year is with cabbage. Here’s our twist on that traditional St. Patrick’s Day recipe:

Orange-Mustard Glazed Corned Beef with Cabbage and Potatoes


  • 1 corned beef brisket (seasoned)
  • 6 cloves peeled garlic
  • 2 teaspoons whole peppercorn
  • 2 cups water
  • 6 tablespoons butter
  • 1 cup thinly sliced green onions, white and green parts included
  • ½ cup horseradish
  • ½ cup ground black pepper
  • ¼ teaspoon salt
  • 1 head of cabbage, cored, cut into 6 wedges
  • 1.5 lbs. small red-skinned potatoes, cut in half

For Glaze:

  • 2 tablespoons orange marmalade
  • 2 teaspoons Dijon-style mustard


  1. Position oven racks in upper and lower thirds of the oven
  2. Heat oven to 350 degrees
  3. Place corned beef brisket in roasting pan, sprinkle garlic and peppercorns around the brisket
  4. Add water, cover tightly with aluminum foil
  5. Braise in upper third of oven for 3–3.5 hours or until brisket is fork tender
  6. Meanwhile, place butter, green onions, horseradish, ground pepper and salt into glass measuring cup.
  7. Microwave on high for 1-2 minutes until butter melts. Mix well.
  8. Place cabbage wedges on one half of a baking sheet and potatoes on the other half.
  9. Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat.
  10. Cover with aluminum foil. Roast in lower third of the oven with the brisket for 55 minutes.
  11. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
  12. Combine glaze ingredients in a bowl
  13. Remove brisket from roasting pan and place on a broiler pan rack.
  14. Brush glaze over the brisket.
  15. Broil the brisket so the meat is 3-4 inches from the burner for 2 to 3 minutes or until glaze is bubbly and beginning to brown.
  16. Carve against the grain in thin slices
  17. Serve with potatoes and cabbage

Pick up some American Wagyu Kobe corned beef brisket in our meat department for your St. Patrick’s Day celebration!