Heartstone Farm

Traditional New England Gray Corned Beef

Traditional New England Gray Corned Beef

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Heartstone Farm

Traditional New England Gray Corned Beef

Traditional New England Gray Corned Beef

$59.00
$59.00
SALE Sold out
Size

Available in 4 sizes - Limited Quantity

Limit 2 per customer

Looking for the perfect centerpiece for your St. Patrick's Day feast? Look no further than our New England Gray Corned Beef! We've offered these special corned beef for three years now - and we always sell out.

This is the classic New England Gray Corned Beef (the most popular in New England). Because we do not use nitrates in the brine, it is gray in color. For an extra kick of flavor, we recommend adding pickling spices as a rub. Supremely succulent and tender, perfect for your traditional St. Patrick's Day celebration.  

Like many cuts of beef, it contains some fat, which can contribute to its taste and tenderness. The fat in brisket can also help keep the meat moist during cooking, resulting in a delicious and succulent dish.

Easy to cook: In your slow cooker (CrockPot) for 6-8 hours or in a pan in the oven covered with foil (for 6 hours). See our cooking tips here.

The result is a corned beef so much better than what you can purchase in a grocery store.

The history of New England Traditional Gray Corned Beef in this article.

Available in 4 sizes this year

3-4 pounds (serves 4-6)

4-5 pounds (serves 6-8)

5-6 pounds (serves 8-10) 

6-7 pounds (serves 10-12)

Limited availability - Limit 2 per customer

    Shipping

    HOW DO WE SHIP YOUR ORDER?

    We carefully pack your order so it arrives in perfect condition at your front door. We use dry ice and compostable insulation to keep your order frozen and safe on its trip from our farm to your table.

    • FREE SHIPPING on orders $129 and above
    • $19.95 on orders under $129
    • We ship to these states: CT, DE, DC, ME, MA, MD, NH, NJ, NY, OH, PA, RI, VA, VT, WV
    • Your meat is shipped frozen
    • We ship Monday-Thursday.
    • New England orders arrive the next day. Outside New England, orders arrive the second day.
    • You will receive an email with your tracking number when your order ships 
    • Insulated shipping boxes (compostable)  insure your meat arrives cold/frozen
    • We use dry ice and ice blankets 
    • MINIMUM ORDER $75

    Cooking Tips

    Cook corned beef brisket from frozen or thawed. Thaw under refrigeration for 24-48 hours. Appliances vary, adjust cook time accordingly.

    FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TOA MINIMUM INTERNAL TEMPERATURE OF 145°F AS INDICATED BY A FOOD THERMOMETER.

    SLOW COOKER: Place corned beef brisket in a 6 quart slow cooker flat. Add ¼ cup water, cover and cook on low for 8 hours if frozen; 6 hours if thawed. To serve, remove brisket from slow cooker and allow to rest for 10 minutes before slicing.

    OVEN: Preheat oven to 275°F. Line a 9 x 13 pan with foil. Place corned beef brisket in pan flat; add ¼ cup water. Cover pan with foil and place in preheated oven on middle rack. Cook for 8 hours if frozen; 6 hours if thawed.

    SERVING: Allow to rest for 10 minutes before serving. Slice across the grain and serve with drippings from the pan.

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    What do we mean by 100% Grass Fed?

    Our beef is 100% grass fed and grass finished. That means our cattle only eat grass. No corn, no grain, no animal by products -just grass.

    In the growing season, they feed on the pastures of our 500 acre farm. In the winter, they eat the hay (grass) we harvested from our fields in the summer.

    Beware of supermarket beef labeled "grass fed." Most factory-farmed, supermarket beef is fed grain (mainly corn) in the last few months before slaughter (even when it’s labeled “grass-fed”). While grain will fatten cattle up quickly, it can also make them sick because grains are not their natural feed.

    That's why knowing the farmer who raised your meat is so important.

    When we say 100% grass fed we mean 100%.

    Watch MEET THE FARMERS: HEARTSTONE FARM (Video)

    A Note From Farmer Dan

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