St Paddies Day Corned Beef Recipes

ST. PATRICK'S COLCANNON

Steps:

• Place potatoes in a large saucepan and add water to cover by 1-inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage along with 2 tablespoons of butter; cover, and simmer until the cabbage has softened. Drain.
• Melt 1/2-cup butter over medium heat. Stir in garlic and the white parts of the green onions. Cook until the garlic has softened and mellowed.
• Drain the potatoes and mash with white pepper to taste. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green onion tops to serve.

ST. PADDIES DAY CORNED BEEF

Steps:

• Spray 5 to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes and carrots. Top with corned beef; add enough water to just cover beef.
• Add bay leaf, garlic, cloves, peppercorns, allspice berries and leeks over corned beef. Cover; cook, on High heat setting 4 1/2 to 6 hours until beef can be easily pierced with a sharp knife.
• Remove corned beef from slow cooker to cutting board; cover to keep warm. Add cabbage to slow cooker; cover and cook on High heat setting 30 to 35 minutes or until cabbage is crisp-tender.
• Cut corned beef across grain into thin slices; place on serving platter. With slotted spoon, remove vegetables from slow cooker to serving platter.

CORNED BEEF DINNER FOR ST. PATRICK'S DAY

Steps:

• Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.
• Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround meat with the vegetables.
• Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.

ST. PATTY'S DAY CORNED BEEF

Steps:

• BE SURE TO DISCARD ANY BRINING LIQUID THAT COMES WITH THE MEAT- INCLUDING THE SPICE PACKET!
• Trim all visible fat from the meat- this may take some time (I use kitchen shears to ease this process).
• Place meat in a large Dutch oven and cover with water.
• Add ale, bay leaves, cinnamon stick, cloves, a light shake of crushed red pepper flakes, peppercorns, garlic, and the onion chunks to the pot.
• Bring to a boil, then lower heat just a bit and boil very gently, with lid ajar, for 4-5 hours or until meat is so tender that is breaks apart when you pull at it with a fork.
• Keep checking the pot from time to time to prevent boilovers- you will need to keep lowering the heat throughout the cooking process as the liquid reduces, especially in the first hour (It should still be hot enough to still gently boil, but not spilling over the sides of the pot).
• Meat should be very, very fork tender when ready for the next cooking stage and will have shrunk considerably from its original size.
• In the last half hour or so of cooking time, boil the carrots and potatoes in a separate pot of water to cover and cook until fork tender; Drain vegetables and set in a small bowl.
• Remove meat and onion pieces from boiling liquid (discard that liquid) and set into a large roasting pan (I usually pour the liquid through a strainer to catch the onion pieces).
• Surround meat with boiled carrots, potatoes, and onion pieces.
• Combine dry rub ingredients in a small bowl and rub all over the meat surface and sprinkle any remaining rub over the vegetables.
• If needed, make up extra dry rub to coat the vegetables (we often do this).
• Bake, uncovered, in a preheated 325°F oven for about 20 minutes until the top of the meat begins to look shiny.
• Remove from oven and wait about 10 minutes before slicing into thin slices along the grain of the meat.
• Note: The meat will take on a very bright red hue when sliced- this is perfectly normal and is a result of both the brining nature of corned beef and the red ale enhances this color.
• I often make an extra pan of vegetables sprinkled with a full batch of dry rub and include not only carrots and potatoes, but parsnips as well (treat parsnips the same as you would a carrot.) I have successfully half-doubled this recipe when only larger corned beef cuts were available- larger cuts will take longer to boil but the roughly the same time to bake because the baking stage is merely to cook the dry rub into a glaze.
• PLEASE NOTE: If you substitute regular brown ale, then you will not get the same result in both color and flavor (You may substitute another Irish ale or even an Irish lager if you must, but we really prefer the red ale).

TRADITIONAL CORNED BEEF AND CABBAGE

Steps:

• Combine warm water, salt, brown sugar, and pink curing salt if using and stir until sugar and salt in a large pot until dissolved. Add the brisket and cover and put in the fridge for 5-7 days until your meat brines equally. If your meat starts to float, put a heavy plate on top. *Pink curing salt is optional but is what makes the meat turn pink in color. You can find it online or at a specialty meat shop. Read warnings about ingesting directly.
• In a 5 quart slow cooker add carrots, potatoes, onion and salt and pepper. Remove the brisket from the brine and rinse in cold water. Place on top of the vegetables and top brisket with pickling spice. Fill with water until meat is almost fully covered. Cook for 7-8 hours on low and 5-6 on high adding in the cabbage the last hour of cooking.
• Rinse the corned beef with water to remove salt. Place the corned beef in a large pot and fill with water and add pickling spice. Cover and bring to a boil. Reduce to a simmer to 50 minutes per pound or until tender. Add in the vegetables the last hour and cabbage the last 15 minutes before serving.
• Rinse the corned beef with water to remove the salt. Place the beef in the instant pot and fill with water and pickling spice. Select high pressure and cook for 90 minutes. When finished cooking quick release the pressure according to the manual. Remove the brisket and leave 2 cups water. Add in the potatoes, carrots, onion, and top with cabbage. Salt and pepper. Select manual setting and cook on high for 5 minutes or until the veggies are tender. Release the pressure according to the manual.
• Preheat oven to 350 degrees. Place the brisket into a roasting pan and add 3 cups of water and pickling spice. Cook for 2 hours. Remove from the oven and add vegetables. Bake uncovered for another hour until vegetables are tender.

ST. PADDY'S DAY CORNED BEEF AND CABBAGE

Steps:

• Place the corned beef in a large stockpot and cover it with cold water to nearly fill pot. Some corned beef comes with a sealed packet of seasoning. If yours does, add it to the pot. Bring to a boil, reduce the heat, cover, and simmer for 2 1/2 to 3 hours, or until the beef is firm but tender to the fork. Remove the beef from the pot. When the corned beef is almost done, chop the cabbage. (If it has a lot of outside dark green leaves, chop them separately and set aside. These leaves add beautiful color to the dish, but they are tougher and require a little more cooking time, so put them in the pot about 10 minutes before you add the remaining cabbage.) Place the cabbage in a colander and rinse it with cool water. When you are ready to add the cabbage, in a separate pot, melt the butter over medium-high heat. Immediately add the cabbage to the pot, leaving as much water as possible on the leaves. Cook, stirring until the cabbage is well coated with butter. Sprinkle with the House Seasoning. Cover the pot and simmer until the cabbage is tender but still somewhat crisp, 7 to 10 minutes.
• Slice the corned beef thinly across the grain. Place the cabbage in a serving dish and place the sliced corned beef on top. You can drizzle a spoonful or two of stock from the pot over the corned beef and cabbage, if you like. Serve with mashed potatoes and Corny Corn Muffins (see page 320). Leftover corned beef makes wonderful sandwiches.
• *When we're serving cabbage without the corned beef, we season the pot with a little bacon along with the butter: Fry 2 to 3 strips of cut-up bacon along with the butter until the bacon is about half done, then proceed with the recipe.