St. Patty’s Day Corned Beef: 4 Winning Recipes
Can we all agree to stop talking about green beer? Everyone knows that the real star of St. Patrick’s Day is corned beef. Specifically, a plate piled high with tender chunks of corned beef, wedges of buttery cabbage, and savory little new potatoes with their rosy skins still on. This, my friends, is a holiday.
So everyone loves it, but do you know exactly what corned beef is? In broad terms, it’s a cut of beef cured with salt and spices. If the corned beef is going to be used in a sandwich, it’s usually cured with a dry rub to keep it firm and easily sliced, while the beef intended to be put on a platter (generally a brisket cut) is cured with a seasoned brine. Yes, you can corn your own beef, but to get that great pink color you need a special salt known as “pink salt” which contains a small amount of sodium nitrite. If you’re not the type to special-order an ingredient online, don’t worry—what you’ll find in the supermarket is pretty good stuff.
In order to get maximum tenderness from your corned beef, it’s best to cook it slowly in a moist environment—a pressure cooker or slow cooker is ideal for this. These four recipes will deliver the Irish meal you’ve been looking for. Cheers!
The simple Corned Beef and Cabbage Dinner pictured above calls for only six ingredients and takes only one hour. The secret? A pressure cooker. The intense steam cooking tenderizes the meat and infuses the cabbage with flavor.
Corned Beef and Cabbage: St. Patrick’s Day falls on a Saturday this year, but you don’t want to get stuck at home cooking all day! Use your slow cooker to create a meal of tender vegetables and flavorful corned beef brisket.
Corned Beef and Cabbage Dinner: This meal has it all: carrots, potatoes, rutabaga and cabbage to accompany the flavorful corned beef. Although you can corn beef yourself, it’s much easier to buy a corned brisket from the supermarket. To achieve maximum tenderness, just simmer the meat at a low heat for two hours.
Slow-Cooker Corned Beef Brisket with Horseradish Sour Cream: Corned beef is rich, and when paired with buttery cabbage and potatoes, it begs for a bright flavor counterpoint. Horseradish cream to the rescue! Just a dollop gives this meal welcome zing.