Cheers to the Irish for starting St. Patrick's Day
Historically, St. Patrick's Day in Ireland was a time of dancing, drinking and feasting (to break the Lenten prohibition against eating meat). But, the feast was typically Irish bacon and cabbage!
Our beloved tradition of eating corned beef probably began in the late 19th century with Irish immigrants to Canada and America. Beef and salt were less expensive, so brined or pickled beef was more accessible.
Despite its origins, corned beef and cabbage has certainly become our celebration meal in honor of St. Patrick, along with an accompaniment of potato rolls or Irish soda bread. For dessert, serve shamrock-shaped cookies for extra good luck!
Corned beef brisket tips and serving suggestions
Corned beef brisket can be purchased fully cooked from the deli, but it's easy to cook at home, too.
- The secret is simple: cook it long and slow, tightly covered. Corned beef brisket needs to gently simmer. The steam created ensures fork-tender, moist beef.
- Do not boil! Boiling does not speed up the cooking process; it only toughens the beef. Just be patient — it cooks unattended — no need to turn or open the pan. Just check it at the end of the suggested cooking time.
- To determine doneness, insert a fork into the brisket; the beef is fork-tender when fork inserts without resistance and releases easily.
- Always carve brisket across the grain into thin slices for the most tender eating experience.
- A Reuben sandwich is the classic way to enjoy leftovers. But, for a change of pace, layer thinly sliced beef brisket on a crusty baguette with grainy mustard, chopped marinated artichokes, red onion rings and a slice of Muenster cheese.
- Thinly sliced brisket adds delicious protein to green salads. Pair with thinly sliced apples and chopped green onion. Toss with balsamic vinaigrette.
- Toss sliced brisket with roasted potatoes and onion wedges, chopped chives and a creamy mustard dressing for a main dish salad.
