enjoy a plate of corned beef at an area Irish restaurant, like this one at Kilkenny's, or make your own
Go ahead and buy a big corned beef brisket for St. Patrick’s Day this year.
Like turkey at Thanksgiving, there are many options for the leftovers.
And you’ll be glad you did when you sit down with that corned beef sandwich on rye bread for lunch.
For the fourth day in our salute to St. Patrick’s Day, I have included a recipe for a traditional corned beef boil as well as some recipes for the leftovers.
Check back for more recipes as the Lucky Seven series continues...
New England Boiled Dinner3 1/2 pounds corned beef brisket or plain beef brisket
15 peppercorns
8 whole cloves
1 bay leaf
Salt, if using plain brisket
2 medium sized turnips, peeled and quartered
4 red new potatoes, peeled and quartered
3 large carrots, cut into thirds and the thickest pieces quartered lengthwise
1 small head cabbage, cut into fourths
1. Put the brisket in a 5 or 6 quart Dutch oven and cover with an inch of water. If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot. If using plain brisket, add a teaspoon of salt for every quart of water. Bring to a simmer and then cover, lower the heat until it is barely simmering. Keep at a low simmer for four hours or until the meat is tender (a fork goes through easily).
2. Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Check the broth for taste. If it is too salty, add a little more water to taste. Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done, about 15-30 minutes longer, depending on the size of the cut of your vegetables.
3. Slice the meat in thin slices against the grain. You may find it easier to slice if you first cut the roast in half along the same direction as the grain of the meat. Then slice smaller lengths against the grain.
Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish or mustard or both.
Yield: Serves 6 to 8.
- adapted from Simply Recipes
This recipe has all the flavors of a reuben sandwich...
Corned Beef and Cheese Strata10 slices rye bread, cut into 3/4-inch cubes
1-1/2 pounds cooked corned beef, shredded
2-1/2 cups (10 ounces each) shredded Swiss cheese
6 eggs
3 cups milk
1/4 teaspoon pepper
1. Place bread cubes in a greased 13-inch x 9-inch baking dish. Sprinkle with the corned beef and cheese. Whisk the eggs, milk and pepper; pour over the top. Cover and refrigerate overnight.
2. Remove strata from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 160 degrees. Let stand for 5-10 minutes before cutting.
Yield: 9-12 servings.
- From Taste of Home
Hearty Potato Soup With Irish Cheddar And Corned Beef1/4 cup unsalted butter
2 small leeks, trimmed, slit lengthwise, thoroughly washed, and chopped
1 large yellow onion, chopped
1 carrot, peeled and chopped
1 clove garlic, minced
1/2 cup all-purpose flour
6 cups organic store-bought chicken broth
3 pounds baking potatoes, peeled and cut into 1/2-inch cubes
1 pound sharp cheddar cheese, preferably Irish, shredded
1/3 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 pound thinly sliced lean corned beef, chopped
3 tablespoons finely chopped fresh chives or scallions
1. In a large saucepan, melt the butter over medium-high heat. Add the chopped leeks, onion, carrot, and garlic. Saute the vegetables, stirring occasionally, until they are glossy and have started to soften, about 5 minutes.
2. Stirring continuously, sprinkle in the flour. Still stirring, gradually pour in the chicken broth. Add the potatoes. Bring the liquid to a boil.
3. Reduce the heat to maintain a simmer and cook, partially covered, until the potatoes are tender enough to be pierced easily with a table fork, about 15 minutes.
4. Put the shredded cheese in a large heatproof mixing bowl. Ladle in about a quarter of the hot liquid from the soup and stir with a sturdy wooden spoon until the cheese has completely melted and is fully blended in. Carefully pour the cheese mixture back into the saucepan and stir until fully incorporated.
5. Stirring continuously, gradually pour in the heavy cream and add the salt and pepper. Continue to heat the soup until it almost reaches the boiling point. Turn off the heat, taste the broth, and adjust the seasonings if necessary with a little more salt and pepper.
6. Ladle the soup into heated bowls. Garnish each serving with the chopped corned beef and the chopped chives or scallions. Serve immediately.
- adapted from CDKitchen.com
Corned Beef Hash 3 tablespoons unsalted butter
1 cup finely chopped red bell pepper
2 cloves garlic, minced
5 cups leftover Corned Beef and Cabbage, well drained, recipe follows
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1. Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine.
2. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.
-adpated from Food Network, by Alton Brown
