"corned beef" news and stories

The green beer is fun and all, but the real star of St. Patrick's Day is the corned beef and cabbage. And if you've got leftovers, you're in for a treat: The Huffington Post's Craig "Meathead" Goldwyn has a recipe for a killer corned beef hash. So sleep in this weekend, then sit down to a brunch to remember.

Get Craig "Meathead" Goldwyn's recipe for Corned Beef Hash.


Hungry for news about fast food, slow food, food politics, food personalities, and food controversies? Then sign up for our weekly newsletter. Plus, be sure to check us out on Facebook and Twitter.

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 National Corned Beef Hash Day!

Sure, it may not be the finished product, but one can't help but admire the promise of this corned beef-to-be slab of meat, evenly peppered with bay leaves, mustard seeds, peppercorns, star anise, coriander and cloves. Popular in colonial America, corned beef was once primarily an easy and cost-friendly way to preserve meat, but today it's still a popular treatment to infuse the meat with added flavor -- in fact, in some preparations, the brine actually pumps through the arterial system. Wrote blogger Rachel from Coconut&Lime of her prepared brisket (pictured above), "It was melt-in-your-mouth tender and had the most perfect straight-from-the-deli flavor."

Although she kept her corned beef center stage, doing little more than slicing and nestling it into sandwich bread, corned beef has been traditionally paired with potato hash, with recipes dating back to 1884. For an updated but classic rendition of the recipe, check out Alton Brown's Corned Beef Hash -- and be aware of the 10-day preparation waiting time!

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

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.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured on the site. to get a shot at having your photos featured on the site.

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• A handy corned beef for the St. Patrick's Day Parade.
• Shake up no-meat Lenten Fridays with this seafood casserole.
• We'd take a break with this best-selling East-meets-West Kit Kat.
• A Guinness milkshake is a greater brogue-inducer than green beer.
• Do you enjoy "monkey eyes" -- a.k.a. capers?
• Pastrami and corned beef are Irish twins.
• End your St. Paddy's Day festivities with grasshopper pie.