Making perfect corned beef and cabbage

Corned beef and cabbage are most often associated with St. Patrick’s Day in the United States. What is funny is that in Ireland, the traditional food isn’t corned beef, that is an American adaptation. There are two cuts of corned beef, flat cut and point cut. I usually buy one piece of each. Lean corned beef will be a lot drier than the one with loads of fat.

It makes a good sandwich but the flavor is in the fat cut. Another thing to remember with corned beef is shrinkage; there will be a lot so always buy more than you think you need. For a family meal with leftovers, a minimum of five pounds is necessary.

Corned beef cooks well in a slow cooker. Load it in the morning and come home to a delicious meal. My mom, however, has always cooked it in her pressure cooker.  So if you are pressed for time, that is a great option.

Traditional Corned Beef

• 5 pounds of corned beef cut into large pieces
• 1 pound of potatoes cut into large chunks
• 1 Large onion cut into chunks
• 3 Tablespoons of pickling spices
• 1 Small head of cabbage
• Pepper to taste
• Water

If you like your cabbage a little crisp, steam it separately just before serving, however, it can be put in with the other ingredients. No salt is added to this recipe since the beef is already so salty.

Put the ingredients in the slow cooker and cover with water. Set on high and cook for 6 or seven hours. Serve with mustard and a good loaf of bread.

Leftovers are one of the best parts of corned beef.  Corned beef sandwiches on rye bread with or without cheese and sauerkraut are a delicious option.

Hopefully, there is enough corned beef leftover to make some corned beef hash. You will need:

• 2 cups of cooked corned beef chopped
• 3 cups of cold boiled potatoes chopped
• 1/4 cup chopped onions
• 2 tablespoons milk

Mix all the ingredients together. Melt some butter with a little olive oil in a frying pan and add the hash. Warm until the potatoes start to get nice and brown. Serve with fried eggs either on the side or you may break the eggs on top and cook them together with the hash.

If you want to make red flannel hash add 1 1/2 cups canned beets chopped fine.

Corned beef is a delicious and versatile meat that is as good the second day as it was the first. It isn’t just for St. Patrick’s Day, it is comfort food at any time of the year.