"corned beef and cabbage" news and stories

It might take a few hours to cook, but this classic St. Patty's Day dish requires very little effort to throw together -- and it feeds a small army of leprechauns. It's also incredibly delicious and just keeps getting better as leftovers.

Get the recipe for Irish Corned Beef and Cabbage.

Happy Corned Beef and Cabbage Day!

In honor of St. Patrick's Day, today's culinary holiday is devoted to this traditionally Irish dish -- or, at least a dish that has been attributed as such stateside, even if its popularity in Ireland has been challenged. Named for the British terminology of "corn," in reference to the meat's increased granular texture, corned beef is typically cured in brine, which amps up its saltiness and flavor.

The bloggers of TheBittenWord.com tackled a Martha Stewart recipe for their St. Patrick's Day feast (pictured above), noting that, despite the two-week brining time, the recipe is remarkably simple, yielding "perfectly tender and juicy [beef], with a great balance of aromatic spices from the brine and the salt." Try the recipe yourself -- it may just become a meat-and-potatoes staple to your recipe repertoire.

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A few days ago, I posted about Lent, the 40 days before Easter in which there is the tradition of giving something luxury, excess and indulgence, in addition to the general guidelines of abstaining from eating meat on Ash Wednesday and every Friday during Lent (including Good Friday).

But what about those who'd like to celebrate St. Patrick's Day this Friday, but also really do strictly observe the Lenten guidelines? Many will want to eat traditional corned beef. According to an article at Slate, the archbishop of Atlanta has agreed to grant a dispensation for Lent this year so that members of the diocese may eat meat this Friday as part of their St. Patrick's Day celebrations." In fact, almost a third of the diocese in the States have done the same thing.

Bring on the corned beef!

Source

Excerpted from a post I wrote for Blogging Baby.

Here in America, 'tis the season for Corned Beef and Cabbage, a dish traditionally served on or around Saint Patrick's Day. The holiday is not so much a celebration of the saint, as it is an excuse to hold parades, dye rivers green, and get wicked drunk off of giant plastic cups full of cheap beer (Or maybe that's just me...).

Corned beef and cabbage (or any boiled dinner such as the Italian bollito misto) is on my Top Five comfort foods list. It's simple, tasty, and practically cooks itself.  There are as many recipes for corned beef as there are people who make them. Some use prepared brisket, others brine it themselves. Some do-it-up in a slow cooker, others make it into a casserole.

I like to use a prepared brisket and embellish it with fresh spices, garlic, and orange peel (see my recipe here). Then, I add lots of different root veggies—carrots, turnips, and parsnips—along with the cabbage. I serve it with freshly grated horseradish, coarse/rock sea salt, and grainy mustard on the side.

Do you make corned beef and cabbage this time of year? If you do, how?  And do you do anything interesting with the left-overs? Please share!