Corned beef for St. Patrick’s Day? Why? Here’s a little background. The first corned beef was packed in salt and sometimes spices for curing. It got its name from the corn kernel-sized grains of salt in which it was packed. Historically, beef was a delicacy enjoyed only by Ireland’s wealthy or reserved for special occasions. Cattle were kept for their milk and sheep for their wool. This left old hens and pigs as the more likely contenders for the pot.
Evolution of Corned Beef
When the Irish emigrated to America and Canada, where both salt and meat were cheaper, they treated beef the same way they would have treated pork or bacon in Ireland: they soaked it to draw off the excess salt, then braised it with cabbage. From here, the many versions of corned beef and cabbage that exist today have evolved. While it’s not traditional in Ireland, corned beef brisket is what most Americans prepare for St. Patrick’s Day feasts.
Low and Slow
Brisket comes from the heavily exercised front limbs of the animal and is consequently a tough cut of meat. When cooked properly, this cut is tender, juicy, and succulent. Corned beef and other forms of brisket need to be cooked for a long time with low heat and plenty of moisture in order to realize their full potential as the star of your dinner table.
This year, since St. Patrick’s Day happens to fall on a weekday, the prospect of making corned beef and cabbage after work is not appealing. Slow cooker to the rescue! The recipe below lets you layer everything into the cooker and come back home to a delicious corned beef meal.
Cooking Tips:
- Adding several tablespoons of apple cider vinegar to the water when cooking corned beef will prevent shrinking and tenderize it.
- To prevent corned beef from turning stringy and dry after cooking, let it cool in the cooking liquid until it is warm rather than hot, then remove and slice for serving. This keeps the meat tender and juicy.
Leftovers?
Use leftover corned beef with this great Reuben sandwich recipe. This sandwich is packed with bold flavor.
Easy Reuben Sandwich Recipe: Adjust to the desired number.
Rye, pumpernickel, or your choice of sliced bread; mayonnaise, mustard, horseradish, or Thousand Island dressing; thin sliced corned beef; well-drained sauerkraut; and Swiss cheese.
Spread 2 slices of bread lightly with mayonnaise, mustard, horseradish, or Thousand Island dressing. Put a layer of sauerkraut over one bread slice, top with sliced corned beef, and then a slice of Swiss cheese. Top with the second bread slice spread side down. Butter the outside of the Reuben sandwich lightly and toast on a griddle or grill, turning brown evenly. Serve warm.
Fork into corned beef and cabbage this St. Patrick’s Day. “Top of the day” to you and your delicious St. Patrick’s Day meal!
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator