Corned Beef Irish Feast: Recipes for a Delicious Celebration
Corned beef is a cornerstone of many St. Patrick’s Day celebrations and Irish-American cuisine. Its distinctive flavor, a result of the brining and pickling process, pairs perfectly with root vegetables and creates a hearty, satisfying meal. While often associated with St. Patrick’s Day, corned beef can be enjoyed year-round. This article explores various corned beef recipes, from the traditional boiled dinner to innovative twists, ensuring a delicious and memorable Irish feast.
## Understanding Corned Beef
Before diving into the recipes, it’s important to understand what corned beef is and the different types available.
**What is Corned Beef?** Corned beef is beef, usually brisket, that has been cured in a brine. This brine typically consists of water, salt, spices (like peppercorns, coriander, mustard seeds, and bay leaves), and pink curing salt (sodium nitrite). The curing process inhibits bacterial growth and gives the meat its characteristic pink color and distinct flavor.
**Types of Corned Beef:**
* **Brisket:** The most common cut used for corned beef. Brisket is a tough cut of meat that becomes incredibly tender and flavorful after the long, slow cooking process. There are two main types of brisket: point cut (fattier and more flavorful) and flat cut (leaner and more uniform).
* **Round:** Less common but sometimes used, round is a leaner cut than brisket and may require adjustments to the cooking time to prevent it from drying out.
**Buying Corned Beef:**
* **Pre-packaged vs. Fresh:** Corned beef is typically sold pre-packaged in a cryovac bag or fresh from a butcher. Pre-packaged corned beef is convenient, but fresh corned beef allows you to inspect the meat and choose the best quality. Look for a brisket with good marbling (streaks of fat) for a more flavorful result.
* **Grade:** Choose USDA Choice or Prime for the best quality. The grade indicates the amount of marbling in the meat.
* **Color:** The corned beef should have a vibrant pink color. Avoid corned beef that is gray or brown, as this may indicate spoilage.
## Traditional Corned Beef and Cabbage
This is the classic St. Patrick’s Day dish. The long, slow simmering process transforms the tough brisket into a tender, flavorful centerpiece.
**Ingredients:**
* 3-4 pound corned beef brisket, with spice packet
* 1 large onion, quartered
* 4 carrots, peeled and cut into 2-inch pieces
* 4 potatoes, peeled and quartered
* 1 head of cabbage, cored and cut into wedges
* Water
* Optional: 2 bay leaves, 1 teaspoon black peppercorns
**Instructions:**
1. **Rinse the Corned Beef:** Rinse the corned beef under cold water to remove excess salt. This step is crucial to prevent the dish from being overly salty. Some people recommend soaking the corned beef in cold water for several hours, changing the water periodically, to further reduce the salt content.
2. **Place in a Large Pot:** Place the corned beef in a large pot or Dutch oven. Add the spice packet that comes with the corned beef. If desired, add extra bay leaves and peppercorns for added flavor.
3. **Cover with Water:** Cover the corned beef with enough cold water to submerge it completely. The water level should be about 1-2 inches above the meat.
4. **Bring to a Boil, Then Simmer:** Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 3-4 hours, or until the corned beef is fork-tender. The exact cooking time will depend on the size and thickness of the brisket. Check for tenderness by inserting a fork into the thickest part of the meat. It should slide in easily.
5. **Add Vegetables:** Add the onions, carrots, and potatoes to the pot. Continue to simmer for 30 minutes, or until the vegetables are tender.
6. **Add Cabbage:** Add the cabbage wedges to the pot. Cook for an additional 15-20 minutes, or until the cabbage is tender-crisp. Avoid overcooking the cabbage, as it can become mushy.
7. **Rest the Meat:** Remove the corned beef from the pot and place it on a cutting board. Cover loosely with foil and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful meat.
8. **Slice and Serve:** Slice the corned beef against the grain into thin slices. Serve with the cooked vegetables and some of the broth from the pot.
**Tips for Perfect Corned Beef and Cabbage:**
* **Don’t Overcook:** Overcooked corned beef will be dry and tough. Check for tenderness regularly and remove the meat from the pot as soon as it is fork-tender.
* **Use the Right Cut:** Brisket is the best cut for corned beef and cabbage. Choose a brisket with good marbling for a more flavorful result.
* **Adjust Saltiness:** If you are concerned about the saltiness of the corned beef, soak it in cold water before cooking. You can also use low-sodium broth instead of water for cooking.
* **Add Flavor:** Experiment with different spices to add flavor to your corned beef. Consider adding garlic, juniper berries, or mustard seeds.
* **Rest the Meat:** Resting the meat before slicing is crucial for a tender and juicy result.
## Slow Cooker Corned Beef and Cabbage
The slow cooker is a convenient way to cook corned beef, especially if you are short on time. It allows the meat to cook slowly and evenly, resulting in a tender and flavorful dish.
**Ingredients:**
* 3-4 pound corned beef brisket, with spice packet
* 1 large onion, quartered
* 4 carrots, peeled and cut into 2-inch pieces
* 4 potatoes, peeled and quartered
* 1 head of cabbage, cored and cut into wedges
* 1 cup beef broth or water
* Optional: 2 bay leaves, 1 teaspoon black peppercorns
**Instructions:**
1. **Rinse the Corned Beef:** Rinse the corned beef under cold water to remove excess salt.
2. **Place in Slow Cooker:** Place the corned beef in the slow cooker. Add the spice packet. If desired, add bay leaves and peppercorns.
3. **Add Broth:** Pour the beef broth or water over the corned beef. The liquid should cover about half of the meat.
4. **Cook on Low:** Cook on low for 6-8 hours, or until the corned beef is fork-tender.
5. **Add Vegetables:** Add the onions, carrots, and potatoes to the slow cooker. Cook for 1-2 hours, or until the vegetables are tender.
6. **Add Cabbage:** Add the cabbage wedges to the slow cooker. Cook for an additional 30-45 minutes, or until the cabbage is tender-crisp.
7. **Rest the Meat:** Remove the corned beef from the slow cooker and place it on a cutting board. Cover loosely with foil and let it rest for 10-15 minutes before slicing.
8. **Slice and Serve:** Slice the corned beef against the grain into thin slices. Serve with the cooked vegetables and some of the broth from the slow cooker.
**Tips for Slow Cooker Corned Beef and Cabbage:**
* **Don’t Overfill:** Do not overfill the slow cooker, as this can prevent the food from cooking evenly.
* **Adjust Cooking Time:** The cooking time may vary depending on your slow cooker. Check for tenderness regularly and adjust the cooking time accordingly.
* **Add Liquid:** Make sure there is enough liquid in the slow cooker to prevent the meat from drying out. If needed, add more beef broth or water.
* **Use a Slow Cooker Liner:** Use a slow cooker liner for easy cleanup.
## Corned Beef Hash
Corned beef hash is a delicious and easy way to use up leftover corned beef. It’s a classic breakfast or brunch dish that can be served with fried eggs.
**Ingredients:**
* 2 cups cooked corned beef, diced
* 2 cups cooked potatoes, diced
* 1 onion, diced
* 1 tablespoon olive oil
* Salt and pepper to taste
* Optional: 1/4 cup chopped bell pepper
* Optional: Fried eggs for serving
**Instructions:**
1. **Sauté Onion:** Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. If using bell pepper, add it to the skillet with the onion.
2. **Add Corned Beef and Potatoes:** Add the diced corned beef and potatoes to the skillet. Season with salt and pepper.
3. **Cook Until Crispy:** Cook, stirring occasionally, until the corned beef and potatoes are heated through and slightly crispy, about 10-15 minutes. Press the mixture down into the skillet to create a crust on the bottom.
4. **Serve:** Serve hot, topped with fried eggs, if desired.
**Tips for Corned Beef Hash:**
* **Use Leftover Corned Beef:** Corned beef hash is a great way to use up leftover corned beef.
* **Dice Ingredients Evenly:** Dice the corned beef and potatoes into even sizes for even cooking.
* **Don’t Overcrowd the Pan:** Cook the hash in batches if necessary to avoid overcrowding the pan.
* **Press Down to Crisp:** Press the hash down into the skillet to create a crispy crust.
* **Add a Fried Egg:** Top with a fried egg for a complete and satisfying meal.
## Reuben Sandwich
The Reuben sandwich is a classic deli sandwich that features corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread. It’s a flavorful and satisfying sandwich that’s perfect for lunch or dinner.
**Ingredients:**
* 8 slices rye bread
* 8 ounces corned beef, thinly sliced
* 1 cup sauerkraut, drained
* 4 slices Swiss cheese
* 1/2 cup Russian dressing (or Thousand Island dressing)
* 2 tablespoons butter, softened
**Instructions:**
1. **Spread Dressing:** Spread Russian dressing on four slices of rye bread.
2. **Layer Ingredients:** Layer corned beef, sauerkraut, and Swiss cheese on top of the dressing.
3. **Top with Bread:** Top with the remaining slices of rye bread.
4. **Butter the Bread:** Spread butter on the outside of each sandwich.
5. **Grill or Pan-Fry:** Grill the sandwiches in a panini press or pan-fry in a skillet over medium heat for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted.
6. **Serve:** Serve hot, cut in half.
**Tips for a Perfect Reuben:**
* **Use Good Quality Ingredients:** Use good quality rye bread, corned beef, sauerkraut, and Swiss cheese for the best flavor.
* **Drain the Sauerkraut:** Drain the sauerkraut well to prevent the sandwich from being soggy.
* **Don’t Overfill:** Don’t overfill the sandwich, as this can make it difficult to grill or pan-fry.
* **Use Butter:** Use butter instead of oil for grilling or pan-frying for a richer flavor.
* **Serve Hot:** Serve the Reuben sandwich hot, while the cheese is melted and the bread is crispy.
## Corned Beef and Cabbage Egg Rolls
This is a fun and creative twist on the classic corned beef and cabbage dish. These egg rolls are crispy on the outside and filled with tender corned beef, cabbage, and other vegetables.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1 cup shredded cabbage
* 1 cup cooked corned beef, diced
* 1/2 cup shredded carrots
* 1/4 cup chopped green onions
* 2 tablespoons soy sauce
* 1 tablespoon rice vinegar
* 1 teaspoon sesame oil
* 1/2 teaspoon ground ginger
* 1/4 teaspoon black pepper
* 12 egg roll wrappers
* 1 egg, beaten (for sealing)
* Vegetable oil, for frying
**Instructions:**
1. **Sauté Vegetables:** Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the cabbage, carrots, and green onions and cook until slightly softened, about 3 minutes.
2. **Add Corned Beef and Seasonings:** Add the diced corned beef to the skillet. Stir in the soy sauce, rice vinegar, sesame oil, ginger, and pepper. Cook for 2-3 minutes, or until heated through.
3. **Assemble Egg Rolls:** Place an egg roll wrapper on a flat surface. Place about 2-3 tablespoons of the corned beef mixture in the center of the wrapper. Fold the bottom corner over the filling. Fold in the sides and then roll up tightly. Seal the edge with beaten egg.
4. **Fry Egg Rolls:** Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy.
5. **Drain and Serve:** Drain the egg rolls on paper towels. Serve hot with your favorite dipping sauce (such as sweet chili sauce or mustard).
**Tips for Corned Beef and Cabbage Egg Rolls:**
* **Don’t Overfill:** Don’t overfill the egg roll wrappers, as this can cause them to burst during frying.
* **Seal Tightly:** Seal the egg roll wrappers tightly with beaten egg to prevent the filling from leaking out.
* **Fry in Batches:** Fry the egg rolls in batches to avoid overcrowding the fryer.
* **Don’t Overcook:** Don’t overcook the egg rolls, as this can make them dry and tough.
* **Serve with Dipping Sauce:** Serve with your favorite dipping sauce for added flavor.
## Corned Beef Shepherd’s Pie
This is a comfort food classic with a twist! Instead of the traditional ground lamb, this shepherd’s pie uses leftover corned beef for a savory and satisfying meal.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, diced
* 2 carrots, diced
* 2 celery stalks, diced
* 1 pound cooked corned beef, diced
* 1 cup beef broth
* 1/2 cup frozen peas
* 1/4 cup Worcestershire sauce
* 1 teaspoon dried thyme
* Salt and pepper to taste
* 4 cups mashed potatoes (homemade or store-bought)
* 2 tablespoons butter, melted
* 1/4 cup shredded cheddar cheese (optional)
**Instructions:**
1. **Sauté Vegetables:** Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. **Add Corned Beef and Broth:** Add the diced corned beef to the skillet. Pour in the beef broth, Worcestershire sauce, and thyme. Season with salt and pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
3. **Stir in Peas:** Stir in the frozen peas.
4. **Assemble Pie:** Pour the corned beef mixture into a 9×13 inch baking dish.
5. **Top with Potatoes:** Spread the mashed potatoes evenly over the corned beef mixture. Drizzle with melted butter and sprinkle with cheddar cheese, if desired.
6. **Bake:** Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the potatoes are golden brown and the filling is bubbly.
7. **Let Rest:** Let the shepherd’s pie rest for 10 minutes before serving.
**Tips for Corned Beef Shepherd’s Pie:**
* **Use Leftover Corned Beef:** This is a great way to use up leftover corned beef.
* **Customize Vegetables:** Feel free to add other vegetables, such as mushrooms or parsnips.
* **Use Homemade Mashed Potatoes:** Homemade mashed potatoes will give the shepherd’s pie the best flavor.
* **Brown the Potatoes:** For a crispy topping, broil the shepherd’s pie for a few minutes before serving.
* **Let Rest:** Let the shepherd’s pie rest before serving to allow the filling to set.
## Corned Beef Sliders with Irish Whiskey Glaze
These sliders are a delicious and fun way to enjoy corned beef. The Irish whiskey glaze adds a touch of sweetness and complexity to the savory corned beef.
**Ingredients:**
* 1 pound cooked corned beef, thinly sliced
* 12 slider buns
* 4 ounces Swiss cheese, sliced
* Irish Whiskey Glaze (recipe below)
* Optional: Coleslaw for topping
**Irish Whiskey Glaze:**
* 1/4 cup Irish whiskey
* 1/4 cup brown sugar
* 2 tablespoons Dijon mustard
* 1 tablespoon apple cider vinegar
* 1 teaspoon Worcestershire sauce
**Instructions:**
1. **Make the Glaze:** In a small saucepan, combine the Irish whiskey, brown sugar, Dijon mustard, apple cider vinegar, and Worcestershire sauce. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly.
2. **Assemble Sliders:** Slice the slider buns in half. Layer corned beef and Swiss cheese on the bottom buns.
3. **Brush with Glaze:** Brush the corned beef and cheese with the Irish whiskey glaze.
4. **Bake or Grill:** Bake the sliders in a preheated oven at 350°F (175°C) for 5-7 minutes, or until the cheese is melted and the buns are toasted. Alternatively, grill the sliders on a grill pan or outdoor grill for 2-3 minutes per side.
5. **Top and Serve:** Top with the top buns and coleslaw, if desired. Serve immediately.
**Tips for Corned Beef Sliders:**
* **Use Thinly Sliced Corned Beef:** Use thinly sliced corned beef for easy eating.
* **Make the Glaze Ahead of Time:** The Irish whiskey glaze can be made ahead of time and stored in the refrigerator.
* **Use Your Favorite Cheese:** Feel free to use other cheeses, such as provolone or Gruyere.
* **Add Coleslaw:** Coleslaw adds a refreshing crunch to these sliders.
* **Serve Warm:** Serve the sliders warm for the best flavor.
## Leftover Corned Beef Soup
Turn your leftover corned beef into a hearty and flavorful soup. This is a great way to stretch your leftovers and create a satisfying meal.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, diced
* 2 carrots, diced
* 2 celery stalks, diced
* 4 cups beef broth
* 2 cups cooked corned beef, diced
* 1 cup cooked potatoes, diced
* 1 cup shredded cabbage
* 1 teaspoon dried thyme
* 1/2 teaspoon black pepper
* Salt to taste
**Instructions:**
1. **Sauté Vegetables:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. **Add Broth and Seasonings:** Pour in the beef broth. Add the thyme and pepper. Season with salt to taste. Bring to a simmer.
3. **Add Corned Beef and Vegetables:** Add the diced corned beef, potatoes, and cabbage to the pot. Simmer for 15-20 minutes, or until the vegetables are tender.
4. **Serve:** Serve hot.
**Tips for Corned Beef Soup:**
* **Use Leftover Vegetables:** You can add other leftover cooked vegetables, such as parsnips or turnips, to the soup.
* **Adjust Thickness:** If you prefer a thicker soup, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking.
* **Add Herbs:** Experiment with other herbs, such as parsley or bay leaf.
* **Use Homemade Broth:** Homemade beef broth will give the soup the best flavor.
* **Serve with Bread:** Serve with crusty bread for dipping.
## Conclusion
Corned beef offers incredible versatility beyond the traditional boiled dinner. These recipes provide a starting point for your own culinary adventures, whether you’re celebrating St. Patrick’s Day or simply craving a hearty and flavorful meal. From comforting shepherd’s pie to innovative egg rolls and sliders, there’s a corned beef recipe to suit every taste and occasion. Enjoy creating your own delicious Irish feast!