Celebrate St. Pat’s Day with Homemade Corned Beef

March 3, 2021

Every St. Patrick’s Day, Farmer Pat makes corned beef from scratch with his 100% grass-fed beef brisket. Give it a shot with this 6-day recipe from Food.com, and the luck of the Irish will be all yours.


The Brine:

  • 2 qts water
  • 1 C kosher salt
  • 1⁄2 C white vinegar
  • 4 tbsp sugar
  • 3 bay leaves
  • 1 tsp peppercorn
  • 1⁄2 tsp mustard seeds
  • 1 pinch ground cloves

The Simmering Liquid:

  • water, to come up 3/4 to side of brisket
  • 1 tsp peppercorn
  • 1⁄2 tsp mustard seeds
  • 1⁄2 tsp whole allspice
  • 1⁄4 tsp whole cloves
  • 4 garlic cloves, sliced


  1. Combine all of the brine ingredients and bring to a boil, then cool.
  2. In a large plastic roasting bag, place the brisket, the cooled brine, and 4 garlic cloves.
  3. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6-7 days, turning occasionally.
  4. After 6-7 days, remove brisket from the brine and discard the brine.
  5. Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the brisket.
  6. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
  7. Reduce heat to a low simmer and cook, covered for 3-4 hours. It will be SO tender and delicious!

Online Ordering

Online Ordering is open seven days a week! Order online by Saturday for pickup or delivery next week.


Farmers’ Markets & Farm Store

Stop by to shop in person without ordering ahead, or order online by Saturday for pickup next week.

Farm Fresh Winter Market

10 Sims Avenue, Providence, RI

Saturdays: 9am-1pm

Aquidneck Growers Market

Gateway Visitor Center, 23 America's Cup Avenue, Newport, RI

Saturdays: 9am - 12pm

Pat’s Pastured Farm Store

830 South Rd, East Greenwich, RI

Fridays: 3pm - 6pm
Saturdays: 9am-1pm

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