For some folks, a St. Patrick’s Day menu just isn’t complete without corned beef and cabbage, Irish soda bread and green food—gloriously, Gaelic-y green! But if you’re only making it on that one day in March, you’re really missing out on a lot of other delicious ways to cook and enjoy corned beef.
Our recipe for Corned Beef Brisket with Cabbage is prepared on the stove and in the oven. The corned beef is gently simmered with onions, garlic and bay leaves for an hour; the broth is discarded and you start again with another simmer, this time for 2 to 3 hours, until the beef is fork tender. At this point, you make a delicious glaze and bake it for 20 minutes while you cook the cabbage on the stove.
It will take at least 3 hours, depending on the size of the brisket you have. Brisket is a cut of beef that requires a low, slow braise in liquid to cook until it is tender. The slow-cooker is perfect for this type of cooking.
Cooking corned beef in a slow cooker is surely the easiest way to have a St. Patrick’s Day meal ready when you get home. Typically, the veggies (except the cabbage) you are using go in the bottom of the slow cooker. Then top the veggies with the corned beef brisket. You won’t need much liquid: ½ to 1 cup will be enough. Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours. Add the cabbage for the last hour of cooking.
Corned beef is the star ingredient in Reuben sandwiches and other classic deli sandwiches, where you’ll find the cabbage swapped out for sauerkraut and possibly some Swiss cheese. It can be part of a hearty weeknight slow-cooker-beef dinner, or even a cheesy appetizer or salad with potatoes and cabbage.
Corned beef is chief among the hearty St. Patrick’s Day recipes, such as shepherd's pies and beefy stews. You also may want to take a peek at some of our famous potato recipes and brush up on your cabbage know-how. For dessert, pistachio, mint and lime treats are suitably hued—or you can simply break out the green food coloring to make these glorious Green Velvet Cupcakes!