Southern Style Corned Beef with Collard Greens and Bacon

Sliced corned beef with a dark crust served over greens in a Dutch oven.

Southern Style Corned Beef with Collard Greens and Bacon

Corned beef brisket braised low and slow at 300°F in a Dutch oven over a bed of collard greens and thick-cut bacon. Fork-tender meat, silky greens, and a rich, smoky pot likker finished with an optional crispy garlic top.

Course Dinner

Cuisine American, Southern

Prep Time 15

Cook Time 5

Broiling/Resting Time 15

Servings

Calories 283kcal

Author Gary White

Ingredients

For the Meat and Greens

1 corned beef brisket (4 lbs) spice packet reserved
4 slices thick-cut bacon raw
1 onion diced
6 thyme sprigs
1 bay leaf
¼ tsp. red pepper flakes optional
2 cups chicken broth
2 Tbsp. apple cider vinegar
2 lbs. fresh collard greens stems removed and shredded
2 tsp. kosher salt

For the Crispy Garlic Top (Optional)

2 Tbsp. garlic paste
1 tsp. black pepper
Reserved spice packet from the corned beef

Instructions

Build the Foundation

Preheat your oven to 300°F.
Open the corned beef packaging and set the spice packet aside.
If making the optional crispy garlic topping: In a small bowl, mix the garlic paste, black pepper, and the reserved spice packet. Spread the mixture in a thin, even layer over the fat cap of the brisket.
Lay the 4 slices of thick-cut raw bacon across the bottom of the Dutch oven.
Scatter the diced onion, thyme sprigs, bay leaf, and red pepper flakes (if using) over the bacon.
Pour in 2 cups of chicken broth and 2 tablespoons of apple cider vinegar.

The Nest and Braise

Pack the chopped collard greens into the pot on top of the liquid and foundation. Press down gently.
Sprinkle 2 teaspoon kosher salt evenly over the greens
Place the corned beef directly on top of the greens, fat cap facing up. Cover with the lid.
Cook at 300°F for 5 hours. Do not open the lid during cooking.

Rest and Plate

Let the corned beef rest for 10 minutes.
Slice against the grain. This is what gives you tender, clean slices instead of chewy, stringy ones.
Serve in a shallow bowl. Spoon collard greens into the bottom, lay sliced corned beef on top, and ladle the pot likker over everything.

Notes

The bacon goes in raw. Do not cook it first. It renders slowly over 5 hours, giving the pot likker a deep, smoky flavor that pre-cooked bacon cannot match.
Use thick-cut bacon. Thin bacon will dissolve completely. Thick-cut holds up and produces richer drippings.
Do not skip the apple cider vinegar. Two tablespoons balance the rendered fat from the brisket and bacon. Without it, the pot likker tastes heavy and one-dimensional.
Use fresh collard greens, not frozen. Frozen greens have already been blanched and will not hold up over a 5-hour braise. Fresh greens have the structure to stay silky rather than turning to mush.
The garlic topping goes on before cooking. Spread it over the fat cap before the brisket goes into the pot. The broil at the end just crisps it up.
Do not open the lid during cooking. The greens, bacon, and brisket all need the full 5 hours of uninterrupted heat.
Serve in a bowl, not on a plate. The pot likker is a key part of the dish. You want it pooling around the meat and greens.
Check your spice packet if cooking gluten-free. Some brands include ingredients that contain gluten. Verify the label or use your own spice blend.
Storage: Refrigerate sliced corned beef and collard greens in separate airtight containers for up to 3 to 4 days. Save the pot likker separately.
Freezing: Both the sliced corned beef and the collard greens freeze well with pot likker poured over them. Store in airtight containers or freezer bags for up to 2 months.

Nutrition