Celebrate St. Patrick’s Day with Corned Beef!

I learn something new in this job almost every day and today’s blog topic, CORNED BEEF, can be counted as one. Did you know that the word “corn” in corned beef refers to the “corns” or grains of coarse salts used to cure it? I didn’t know that! Corned Beef is a brine-cured beef that often has potassium nitrate added to the brine to preserve the beef’s pink color. The concept of corned beef originated in Ireland which is documented in writings dating back to the 12^th century. It is the most well known cured beef product in the US, made from the brisket.

Corned beef can be purchased “ready to eat” in the deli section of your local supermarket and is often served in Reuben Sandwiches. When corned beef is smoked with a spice mixture it is called pastrami. Corned beef consumption peaks around Saint Patrick’s Day, often being served as corned beef and cabbage. The New England boiled dinner is a similar dish, consisting of corned beef, cabbage and root vegetables.  Corned beef hash is a favorite for some individuals, served with fried eggs on the side.

For a tested Corned Beef and Cabbage recipe to make for St. Patrick’s Day, see the recipe below:

SLOW-COOKER CORNED BEEF AND CABBAGE

4 c. hot water
2 Tbsp. cider vinegar
2 Tbsp. sugar
1/2 tsp. freshly ground pepper
1 large or 2 medium onions, cut into wedges
5 carrots, peeled and cut into 3-inch pieces
1 3-lb. corned beef round or brisket with spice packet
8 small white or yellow potatoes, scrubbed and cut into quarters
1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges

In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes and carrots over the top and along the sides.

Cover and cook on the “High” heat setting for 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on “High” for 3 to 4 hours or longer until the beef is tender.

To serve, carve the beef into slices and serve with the cabbage, potatoes and carrots. Makes 6 to 8 servings.

This recipe thanks to Diane Mincher, a University of Vermont Extension Nutrition and Food Specialist.

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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