The Co-op's Own Corned Beef 5 Ways for St. Paddy's Day
Pick up your supplies to celebrate the luck of the Irish this St. Patrick's Day! Enjoying corned beef and cabbage may be more of an American than Irish tradition, but it doesn't make it any less tasty.
This St. Paddy's Day the Co-op is featuring the meat department's own corned beef briskets.
Our corned beef is seasoned with a special blend of herbs and spices and brined to perfection. Cooking corned beef is often a slow and rewarding experience. Here are two ways to prepare it. Corned beef leftovers? Read on for our recipe for Spicy Corned Beef Hash with Chorizo to liven up breakfast or brunch.
Classic Boiled Corned Beef
Ingredients:
3 lbs Corned Beef brisket
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges
Directions:
Place corned beef in a large pot or Dutch oven, include any liquid and spices from packaging, and cover with water. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add chopped cabbage and cook for 15 more minutes.
Remove meat and let rest 15 minutes.
To serve: Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved from the large pot) as you want. Slice meat across the grain.
Photo Courtesy of The Recipe Critic
Instant Pot Corned Beef
If the thought of putting corned beef in the Instant Pot makes you a little nervous, don’t sweat it. We tested this recipe so you wouldn’t have to!
The biggest benefit of using the Instant Pot as opposed to your oven is that you’ll have perfectly tender corned beef in less than half the amount of time.
So, if you’re wanting to celebrate St. Paddy’s Day in the middle of the week but won’t get home till 5 to start cooking, this method is the best way to go.
For this recipe, you’ll need some of the Co-op’s own corned beef, onion, pickling spice, carrots, baby potatoes, and cabbages.
Corned Beef Sandwich
What will you do with your leftover corned beef (if there is any, of course)? Make a sandwich!
Delightfully messy with a satisfying crunchy texture, these corned beef sandwiches from Spend with Pennies call for simply rye bread, dijon mustard, thousand island dressing, swiss cheese, coleslaw, dill pickles, and of course, corned beef.
Enjoy your corned beef sandwich hot or cold, toasted, or not! No matter how you take your corned beef sandwich, make sure to pair it with some crunchy chips and a toothpick to keep it all together!
Photo Courtesy of Co+op
Spicy Corned Beef Hash with Chorizo
Another way to use leftover corned beef? Toss it with some potatoes and veggies for a protein-packed breakfast. And don’t forget the eggs!
Ingredients:
3 tablespoons unsalted butter
1 cup onion, finely chopped
2 cups cooked corned beef (1/2 pound), chopped
3 cups cooked potatoes, cubed (Shortcut: use frozen potatoes)
1/2 cup cooked chorizo, casings removed, chopped
4 eggs (optional)
Salt and pepper
Directions:
Heat butter in a large (14-inch) cast iron or non-stick skillet over medium heat. Add the onion and cook a few minutes, until translucent. Mix in the chopped corned beef, chorizo and potatoes. Stir and spread evenly over the pan.
Turn heat to medium low and press down on the hash mixture with a spatula. Shake, but don’t stir, the hash mixture. Let it brown like a giant potato pancake, being careful not to burn the butter.
Once browned, use the spatula to flip over sections in the pan so they can brown on the other side, pressing down with the spatula as needed. (Add more butter to the pan if the hash is sticking.)
Continue to cook in this manner until the hash is nicely browned and looks lightly crisped. Remove from heat, stir in some freshly chopped parsley. Add freshly ground black pepper, and salt to taste.
Recipe and photo courtesy of Co+op
Stout Slow Cooked Corned Beef & Veggies
Ingredients
1 and 1/2 - 12 oz. Irish stout beer, divided
4 pounds corned beef brisket
1 1/2 cups brown sugar
3 sweet potatoes, diced
1 head cabbage, cored and coarsely chopped
2 large sweet onions, diced
6 large carrots, diced
3 red potatoes, diced
Directions:
Pour 1 bottle (12 oz.) Irish stout beer into a slow cooker. Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and add brisket to the cooker. Arrange vegetables on and around the brisket.
Pour the remaining 1/2 bottle of beer on and around brisket and vegetables to moisten the brown sugar.
Cover the cooker and cook on low heat until corned beef is tender approximately 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.