Wondering what the best sauces for corned beef are? I’ve got you covered with this handy guide of 9+ delicious sauce recipes that are perfect to elevate your St. Patrick’s Day feast.
But how do you elevate things even further?
Add a great sauce!
Pick one of your favorites from the list below, add a couple corned beef side dishes, and you’re guaranteed an St. Patrick’s Day dinner!
The BEST Corned Beef Sauces
More sauce recipes:
- Sauces for Prime Rib
- Sauces for Salmon
- Sauces for Fish
- Sauces for Steak
- Sauces for Pulled Pork
- Sauces for Pork Chops
- Sauces for Sushi
- Sauces for Tacos
Did you Make Any of These Sauces for Corned Beef?
Please leave a comment and rating below, if you loved this round up of corned beef sauces. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
What to Serve with Corned Beef
- Sour Cream Mashed Potatoes
- Roasted Brussels Sprouts with Balsamic
- Glazed Carrots
- Cabbage Steaks
- Irish Nachos
- Arugula Salad
- MORE —> 37+ of the BEST sides for corned beef!
9+ BEST Sauces for Corned Beef
- 3-5 pounds corned beef brisket
- 2 cups beef broth
- 1 Tablespoon black pepper
- 2 Tablespoons brown sugar
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon ground coriander
Honey Mustard Sauce:
- ½ cup honey or agave
- ½ cup brown mustard
- ¼ cup Greek yogurt (optional)
- Remove the corned beef from the packaging and discard the spice packet, if included. Soak the corned beef in water for at least 2 hours, or up to overnight, changing the water a few times. Remove the corned beef and pat dry with paper towels.
- Preheat your smoker to 275-degrees.
- Meanwhile, combine the spice rub ingredients in a small bowl. Whisk to combine, then coat the corned beef in the spices.
- Place the corned beef on the smoker, fat side up, and cook for 2-3 hours, until the temperature reaches 160-degrees.
- Pour the beef broth in the bottom of a disposable aluminum foil pan. Add the brisket to the pan, fat-side up. Cover the pan tightly with aluminum foil.
- Continue to smoke for 2-3 hours, until the internal temperature reaches 205-degrees.
- Remove the brisket and let it rest for 15-20 minutes.
- Meanwhile, make the honey mustard sauce by stirring together honey, mustard, and greek yogurt.
- Slice the corned beef against the grain into 1/4-inch- thick slices and serve with the honey mustard sauce. Enjoy!