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The Ides and Irish Are Here!

The month of March brings basketball, Ides of March celebrations, Irish shenanigans and daylight savings time. No matter what your excuse is to celebrate, we have a couple of tasty beef recipes to try at home. Easy and flavorful corned beef and pastrami.

We’re also giving away a Show Off Your Meat t-shirt to a lucky winner who posts their favorite thing in March followed by #showoffyourmeat on our Facebook page. Find out more in our March newsletter. Best o’ luck to ya!

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Home Made Pastrami

Home Made Pastrami

Make your own pastrami by using store bought corned beef and a smoker or oven.


  • 2 lb package of corned beef
  • lots of water for rinsing
  • 2 Tbsp Original Super Chunk
  • 2 Tbsp Black Pepper, coarsely ground

  1. Get your wood chips soaking in water. About 1-2 cups should do it.
  2. Remove corned beef from package.
  3. Rinse with water.
  4. Place in a bowl and cover completely with water.
  5. Let soak 10 minutes.
  6. Rinse and repeat with fresh water at least 6 times until all of the salty briny residue is gone.
  7. Pat the roast dry.
  8. Combine Super Chunk and black pepper.
  9. Completely coat the roast.
  10. Use a water bath in your smoker. (See notes below if you don't have a smoker.)
  11. Smoke until the meat is 160.
  12. Wrap in foil and continue smoking until the meat is 180-190.
  13. Remove from smoker and cool.
  14. Slice and enjoy.

If you don't have a smoker, this can be done in the oven or on the grill with smoking wood chips soaked in water. Using oven and grill is the best method and least odoriferous. Use half your grill on high and put the wood chips directly on the fire side. Place the meat on the cool side. After 30 minutes of smoking, you can transfer the roast to the oven on a rack above a pan. Cook to temperature as directed above.

Prep Time: 1 hour - Cook Time: 4 hours ; Yield: 8 servings

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Corned Beef Made Better

This recipe takes store-bought corned beef and turns it into something really incredible.The fennel and thyme in our Super Chunk spice blend really goes well with corned beef.

Corned Beef Made Better

  • 2 lb packaged corned beef
  • lots of water for rinsing
  • 2 Tbsp Original Super Chunk
  • 2 Tbsp black pepper, coarsely ground
  • 2 Tbsp light olive oil or canola oil
  • 2 lbs potatoes, carrots, onions (or more if you like lots of veggies)

  1. Remove corned beef from package.
  2. Rinse with water.
  3. Place in a bowl and cover completely with water.
  4. Let soak 10 minutes.
  5. Rinse and repeat with fresh water at least 6 times until all of the salty briny residue is gone.
  6. Pat the roast dry.
  7. Combine Super Chunk and black pepper.
  8. Completely coat the roast.
  9. Pre-heat the oven to 375.
  10. Place oil into a stove top and oven safe pan.
  11. Heat the oil.
  12. Once hot add the roast and brown it on all sides.
  13. Cover the pan with a lid or foil and bake for 2 hours.
  14. At 2 hours check roast by testing temperature. At this point 160 is good.
  15. If it's under that, return it to the oven. If it's past, add those veggies, cover and get it back in the oven for another 20 minutes.
  16. After 20 minutes remove cover and continue baking for 20 more minutes. This will lightly brown the veggies.

We use both stove top and oven for this one so choose an oven and stove top safe pan to brown the roast before baking. If you have leftovers they're great for making corned beef hash at breakfast.

Prep Time: 1 hour - Cook Time: 3 hours ; Yield: 6 servings

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