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Cheers to the Irish ... for Giving Us St. Patrick's Day

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Corned Beef Brisket With Roasted Vegetables & Lemon-Mustard Sauce
Corned Beef & Roasted Vegetable Salad With Lemon-Dill Dressing
Corned Beef Reuben Dip

(Family Features) - 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 & 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.

For additional beef recipes and cooking tips, visit www.BeefItsWhatsForDinner.com.

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Corned Beef Brisket With Roasted Vegetables & Lemon-Mustard Sauce

  • 3-1/2 to 4 pounds boneless corned beef brisket with seasoning packet
  • 6 medium cloves garlic, peeled
  • 2 teaspoons whole black peppercorns
  • 2 cups water
  • 1 pound carrots, cut into 2-1/2 x 1/2-inch pieces
  • 1 pound parsnips, cut into 2-1/2 x 1/2-inch pieces
  • 1 pound savoy or green cabbage, cut into 4 wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Lemon-Mustard Sauce (recipe follows)

    1. Position oven racks in upper and lower thirds of oven. Heat oven to 350°F.
    2. Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350°F oven 3 to 3-1/2 hours or until brisket is fork-tender.
    3. Meanwhile place carrots, parsnips and cabbage on rimmed baking sheet. Drizzle with oil and toss gently to coat. Season with salt and ground pepper. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 minutes. Uncover; continue roasting 10 to 15 minutes or until vegetables are tender and begin to brown.
    4. Remove brisket from roasting pan. Cover and refrigerate 1/2 of brisket (about 12 ounces), 3/4 cup each carrots and parsnips and 1/2 cup Lemon-Mustard Sauce for Corned Beef.
    5. Carve remaining brisket diagonally across the grain into thin slices. Serve with remaining roasted vegetables and Lemon-Mustard Sauce.
    6. Lemon-Mustard Sauce: Heat 1 tablespoon olive oil in small saucepan over medium heat. Add 2 tablespoons finely chopped shallot; cook and stir about 2 minutes or until tender. Remove from heat; cool 1 minute. Stir in 2/3 cup dairy sour cream, 1/3 cup Dijon-style mustard, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill and 1 teaspoon honey. Season with 1/4 teaspoon each salt and pepper. Cover; set aside.
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Preparation and Cooking Time
3 hours to 3 hours and 40 minutes

Makes 4 servings

Notes, Tips & Suggestions
Cook's Tip: If seasoning packet is not included with corned beef brisket, substitute 1-1/4 teaspoons pickling spice.
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Corned Beef & Roasted Vegetable Salad With Lemon-Dill Dressing

  • 12 ounces reserved cooked corned beef brisket, coarsely chopped
  • 5 cups thinly sliced savoy or green cabbage (about 1 pound)
  • 5 cups mixed salad greens (about 3-1/2 ounces)
  • 3/4 cup reserved roasted carrots
  • 3/4 cup reserved roasted parsnips
  • 1/2 cup toasted chopped walnuts
Lemon-Dill Dressing
  • 1/2 cup reserved Lemon-Mustard Sauce
  • 1 tablespoon sherry vinegar or white wine vinegar
  • Salt and pepper

    1. Whisk Lemon-Dill Dressing ingredients in small bowl. Set aside.
    2. Combine corned beef, cabbage, salad greens, carrots, parsnips and walnuts in large bowl. Add Lemon-Dill Dressing; toss to coat evenly. Season with salt and pepper, as desired.

Preparation and Cooking Time
20 minutes

Makes 4 servings

Corned Beef Reuben Dip

  • 6 ounces cooked corned beef brisket or deli corned beef, finely chopped (about 1-1/3 cups)
  • 3/4 cup drained sauerkraut with caraway seeds
  • 3/4 cup mayonnaise
  • 1/3 cup plus 2 tablespoons shredded Swiss cheese, divided
  • 1/3 cup prepared Thousand Island dressing
  • 2 tablespoons prepared horseradish
  • 1/8 teaspoon ground red pepper
  • Chopped green onions or fresh parsley (optional)
  • Pita chips, whole-grain crackers, rye crackers or rye cocktail bread

    1. Heat oven to 425°F. Combine corned beef brisket, sauerkraut, mayonnaise, 1/3 cup cheese, dressing, horseradish and red pepper in small bowl. Spread evenly into 9-inch pie plate. Sprinkle with remaining 2 tablespoons cheese.
    2. Bake 9 to 12 minutes or until heated through and bubbly. Garnish with green onions, if desired. Serve with pita chips, crackers or cocktail bread.

Preparation and Cooking Time
19 to 22 minutes

Makes 20 appetizer servings (about 2 tablespoons each)
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Notes, Tips & Suggestions
Cook's Tip: Dip may be prepared up to 24 hours in advance; do not bake. Cover and refrigerate until ready to use. Bake, uncovered, in 425°F oven 15 to 16 minutes or until heated through and bubbly.

Reduced-Fat Variation: Prepare recipe as above, substituting reduced-fat mayonnaise, Swiss cheese and Thousand Island dressing.

SOURCE: Cattlemen's Beef Board and National Cattlemen's Beef Association

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