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.
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.
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.
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.
Corned beef and cabbage becomes a dish you can make any day of year (not just St. Patrick's Day) with the help of your slow cooker.
Don't wait for Saint Patrick's Day to serve this Irish favorite. It's great year-round served with prepared horseradish and mustard.
For a weeknight version of corned beef and cabbage, serve the same components in a 30-minute salad.
Beets give this New England-style hash a rich red color and its interesting name.
For many, corned beef and cabbage is a St. Patrick's Day tradition. Slow cooking tenderizes the brisket, which is the centerpiece of this one-dish meal.
All the ingredients of the ever-popular Reuben sandwich--corned beef, sauerkraut, and Swiss cheese--top this tasty pizza.
Mixed dried fruit, orange juice, molasses, and spices dress up plain-Jane corned beef with lively new flavor in this main-dish recipe.
This burger recipe uses most of the ingredients of the American deli's most famous invention - the Reuben.
Named for its creator, Arthur Reuben who owned a New York deli, this grilled corned beef sandwich continues to be a favorite in homes and sandwich shops across the country.
Here's a simple supper for the meat-and-potato lovers in your family. A spicy-sweet honey and brown mustard dressing adds a tangy twist.