As you’re preparing your traditional corned beef this St. Patrick’s Day, you’re probably thinking, “Wow, I can’t wait to candy this later.” Wait, just me? Believe it or not, you can candy your corned beef. Well, sort of.
Inspired by the Cook’s Country Candied Bacon recipe, I set out to adapt it for this St. Patrick’s Day staple. I decided to reach out to Morgan Bolling, deputy food editor of Cook’s Country, to see if this would even be possible. She gave me some great tips on how best to tackle this. What I got in the end wasn’t quite the same as candied bacon. Candied bacon—brown sugar sprinkled on bacon and cooked in an oven—almost melts in your mouth. But candied corned beef was more along the lines of a sweet and spicy beef jerky, which was still absolutely delicious, and definitely not a bad thing.
For the ease of testing, I used sliced corned beef from the deli, since making it from scratch can take up to a week. But you can also find packaged corned beef, ready to cook, in the meat section of many grocery stores.