Spicy and filling, corned beef makes a simple supper. Re-create desirable delicatessen flavors with these easy corned beef recipes for corned beef hash and brisket-cabbage combinations.See Popular Corned Beef Recipes
Knowing how to cook corned beef is almost a mandatory skill if you have even a drop of Irish blood in your veins. Corned beef is a quintessential American Irish tradition, although many Americans only eat it once a year, on St. Patrick's Day. Corned beef was one of Ireland's main exports until 1825; County Cork was the largest producer for many decades. The British Army often survived on cans of it during their many and bitter campaigns across Europe. Today, however, corned beef is far more popular in America than it is in Ireland.
This reuben-type sandwich uses corned beef, sauerkraut, and swiss cheese. Try it when you need lunch in a hurry.
Make classic corned beef in a new-fashioned fix-it-and-forget-it style.
Turn five ingredients into a savory dip that conveniently cooks in a slow cooker.
Every March, when St. Patrick's Day rolls around, people all across the United States start digging out recipes for how to make corned beef. Corned beef is a beef brisket cured in large grains of salt (called "corns," hence the name). While its association with the Irish holiday is cemented in American culture, corned beef and cabbage is not actually the national dish of Ireland. In fact, the average Irish diet didn't even include beef until the 1900s. Corned beef was a delicacy beyond the reach of most common folk, largely because salt was so expensive and also because in those days the Irish kept cattle primarily for dairy.
At The Sentinel, Dennis Leary's riff on a Reuben uses locally made corned beef and fresh focaccia, but the sandwiches are just as delicious with top-quality deli corned beef and store-bought flatbreads.
Savor these hearty grilled sandwiches piled high with thinly sliced corned beef and melting white Cheddar cheese.
Green Beer? No way! Slow Cooker Corned Beef and Cabbage.
Learn how to make corned beef and cabbage, and you've got a simple yet satisfying Sunday supper, with fantastic leftovers for sandwiches! It would be a shame to save this Irish classic for St Patrick's Day only
This appetizer version of a deli favorite has stacked corned beef, Swiss cheese, and Thousand Island dressing stacked on cocktail rye bread to serve in bite-size portions.
If you like Reuben sandwiches, you'll love this no-fry version that uses puff pastry shells instead of bread...it puts an elegant spin on this tasty pub favorite.
Although you won't typically find corned beef and cabbage at a St. Patrick's Day celebration in Ireland, here in America it's all the rage. For me, the Irish duo turned into an excuse to try out a new obsession.
This dish is a St. Patrick's day classic but you can make corned beef and cabbage any time of the year. Serve it wish horseradish and mustard and your meal is complete!
Can we all agree to stop talking about green beer? Everyone knows that the real star of St. Patrick's Day is corned beef.
Don't wait for Saint Patrick's Day to serve this Irish favorite. It's great year-round served with prepared horseradish and mustard.
My kosher granfather wouldn't have dreamed of melting Muenster cheese on his corned beef, but I can't resist this combination after having enjoyed it in Germany as an adult.
Corned beef and cabbage. Hey, we don't have anything against that classic St. Patrick's Day dinner.