NATIONAL CORNED BEEF AND CABBAGE DAY – March 17

National Corned Beef and Cabbage Day, celebrated on March 17th, coincides with St. Patrick’s Day and honors a beloved Irish-American tradition. This day is dedicated to the savory and comforting dish of corned beef and cabbage, a staple that has become synonymous with celebrations of Irish heritage in the United States. In honor of this culinary tradition, here are three tasty recipes that put a twist on the classic corned beef and cabbage:

1. Classic Corned Beef and Cabbage

Ingredients:

• 3 lbs corned beef brisket with spice packet
• 1 large head of cabbage, cut into wedges
• 4 large carrots, peeled and sliced
• 6 medium potatoes, peeled and quartered
• 4 cups water

Steps:

1. Place the corned beef brisket into a large pot and cover with water. Add the spice packet that came with the corned beef.
2. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2.5 hours, or until tender.
3. Add the potatoes and carrots to the pot and cook for 15 minutes.
4. Add the cabbage wedges and cook for an additional 15-20 minutes, or until the vegetables are tender.
5. Remove the meat and let it rest for a few minutes before slicing. Serve with the vegetables.

2. Corned Beef Hash

Ingredients:

• 2 cups cooked corned beef, chopped
• 2 cups boiled potatoes, diced
• 1 onion, finely chopped
• 1/4 cup beef broth
• 2 tablespoons butter
• Salt and pepper to taste

Steps:

1. Heat the butter in a large skillet over medium heat. Add the onion and cook until translucent.
2. Add the chopped corned beef and diced potatoes to the skillet. Flatten the mixture slightly with a spatula and let it brown for a few minutes before stirring.
3. Pour in the beef broth, season with salt and pepper, and stir everything together. Cook until the hash is crispy and browned on the edges.
4. Serve hot, with eggs cooked to your liking if desired.

3. Corned Beef and Cabbage Soup

Ingredients:

• 2 cups cooked corned beef, shredded
• 4 cups cabbage, chopped
• 1 cup carrots, diced
• 1 cup potatoes, diced
• 1 onion, chopped
• 4 cups beef broth
• 2 cups water
• 1 teaspoon thyme
• Salt and pepper to taste

Steps:

1. In a large pot, combine the beef broth, water, thyme, and a bit of salt and pepper. Bring to a boil.
2. Add the onion, carrots, and potatoes to the pot. Reduce the heat to a simmer and cook for about 10 minutes.
3. Add the cabbage and cooked corned beef to the pot. Continue to simmer for another 15-20 minutes, or until the vegetables are tender.
4. Adjust the seasoning to taste, and serve hot.

These recipes offer a variety of ways to enjoy the rich flavors of corned beef and cabbage, whether you’re celebrating National Corned Beef and Cabbage Day, St. Patrick’s Day, or simply in the mood for some hearty and comforting Irish-inspired fare.