St. Patrick's smoked shoulder is an Irish-American corned beef with a Gaelic twist and a proper fiery finish. The beef gently simmers with cloves, cinnamon, dill seed, and cayenne until meltingly tender, then gets sliced thin and glazed with chili sauce and honey. Even the bravest leprechaun will come back for more.
St. Patrick’s Smoked Shoulder
This Gaelic-inspired dish packs a serious kick of spice, so get into the spirit of St. Patrick’s Day all year round and create a little Irish luck of your own at your next family gathering! Ironically, corned beef isn’t distinctly Irish, as it is more of an Irish-American tradition and often enjoyed alongside a tall glass of stout. This spiced-up version is even more nontraditional with the incorporation of cayenne pepper, cloves, cinnamon, and an absolutely to-die-for chili sauce glaze. This will make even the bravest of leprechauns beg for more Guinness to douse the flames from this spicy fire!
Serves 4–6
5–6 pound (2722 g) cut of corned beef
1⁄4 teaspoon (20 ml) dried rosemary
1 bay leaf
1 teaspoon (5 ml) dill seed
1 teaspoon (5 ml) cayenne pepper
6 whole cloves
1 cinnamon stick
1 clove garlic
1 yellow onion, cut into small cubes
2 large celery sticks, cut into small cubes
1⁄2 orange, unpeeled, cut into small cubes
1⁄2 cup (480 ml) chili sauce
1 cup (240 ml) water
1⁄3 cup (720 ml) raw organic honey
- In a large stock pot, combine all of the ingredients (except for the chili sauce, 1 cup (240 ml) water, and honey) and cover with warm water. Bring to a boil and simmer, covered, over medium-low heat for 40 minutes per pound, approximately 21⁄2 hours, until the meat is tender. Remove the beef from the stock pot; cover, cool, and refrigerate overnight.
- Slice the meat very thin and place slices in a baking dish. Preheat the oven to 350°F (180°C).
- Make the glaze by combining the chili sauce and water, and pour just enough glaze over the beef to moisten it well. Drizzle the honey over the top and bake uncovered for 30 minutes, or until the meat is heated through.
Pro Tips
- Simmer 40 minutes per pound until the meat is fork-tender — the whole spices and orange cubes perfume the meat as it gently cooks.
- Cool the beef and refrigerate overnight before slicing; cold corned beef cuts into perfect thin slices instead of shredding.
- The chili sauce glaze needs only enough to moisten the meat — drizzle the honey over the top and bake uncovered so it caramelizes.
- Save the cooking liquid — it makes an outstanding broth for soups, stews, or braised vegetables.
Frequently Asked Questions
Why is it called a smoked shoulder if it's corned beef?
The recipe uses a corned beef cut prepared in the smoked-shoulder style — slow-simmered with warm spices, then glazed and baked for a sticky, spiced crust.
How spicy is this dish?
A teaspoon of cayenne in the simmer plus the chili sauce glaze give it a warm, building kick unusual for corned beef. Ease off the cayenne for a gentler pot.
Can I make it ahead?
Absolutely — cook and refrigerate overnight as the recipe directs, then slice, glaze, and bake before serving. It's ideal for stress-free entertaining.
What should I serve with it?
Boiled or roasted vegetables are the classic companions, and the dish is famously enjoyed alongside a tall glass of stout.
Recipe Card
Ingredients
Method
- In a large stock pot, combine all of the ingredients (except for the chili sauce, 1 cup water, and honey) and cover with warm water.
- Bring to a boil and simmer, covered, over medium-low heat for 40 minutes per pound, approximately 21⁄2 hours, until the meat is tender.
- Remove the beef from the stock pot; cover, cool, and refrigerate overnight.
- Slice the meat very thin and place slices in a baking dish.
- Preheat the oven to 350°F.
