BEST RECIPE FOR CORNED BEEF RECIPES

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BEST CORNED BEEF WITH CABBAGE AND POTATOES RECIPE - HOW TO ...



Best Corned Beef with Cabbage and Potatoes Recipe - How to ... image

Come St. Patrick's Day, make this delicious corned beef with cabbage and potatoes recipe for a cheap, family-friendly meal. Plus, it's a great way to honor the Irish in history.

Provided by Kate Merker

Categories     dairy-free    feed a crowd    St. Patrick's Day    dinner    main dish

Total Time 3 hours 45 minutes

Prep Time 0S

Cook Time 0S

Yield 8 servings

Number Of Ingredients 8

1 3-lb piece corned beef (with spice packet, if included)
1 12-oz bottle pale ale
1 medium onion
2 cloves garlic
2 dried bay leaves
2 tbsp. olive oil
1 small head green cabbage (about 1 3/4 lb), cut into 8 wedges
Chopped parsley, for serving

Steps:

  • Place corned beef in large pot. Add beer, onion, garlic, bay leaves, 1½ cups water, and contents of spice packet (if included) and bring to a boil. Reduce heat and simmer, covered, until tender and easily pierced with a fork, 2½ to 3 hours. 
  • Thirty minutes before corned beef is finished, heat oven to 425°F. Heat a large cast iron skillet on medium-high heat. Season cabbage with ½ teaspoon each salt and pepper. In batches, add 1 tablespoon oil and 4 pieces cabbage and cook until golden brown, 3 minutes per side; transfer to baking sheet and repeat.
  • Transfer beef to foil-lined baking sheet. Transfer beef and cabbage to oven and roast until cabbage is just tender and beef has browned, 12 to 15 minutes.
  • Transfer beef to cutting board and thinly slice. Serve with roasted cabbage and sprinkle with parsley, if using.  

BEST CORNED BEEF HASH RECIPE - HOW TO MAKE CORNED BEEF HASH



Best Corned Beef Hash Recipe - How to Make Corned Beef Hash image

Got leftover corned beef? Then it's time to learn how to make corned beef hash! It's the ultimate one-pan meal that your family will love.

Provided by Erin Merhar

Categories     brunch    St. Patrick's Day    breakfast    brunch    comfort food    main dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

3 medium Yukon Gold potatoes (about 1 lb.)
3 tbsp. unsalted butter
1/2 tsp. kosher salt, plus more to taste
1/4 tsp. black pepper, plus more to taste
2 c. cooked corned beef, diced
1 c. yellow onion, diced
1 c. green bell pepper, diced
1 clove garlic, finely chopped
4 sunny-side up eggs
Hot sauce, for serving

Steps:

  • Place the potatoes on a microwave-safe plate. Prick 2 to 3 times each with a fork. Microwave on high for 6 minutes, turning once, until you can press a fork into the potatoes easily (for large potatoes, this might take a couple of minutes longer). Let cool to room temperature, then dice.
  • Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer, sprinkle with the salt and pepper and let cook until golden brown on one side, about 4 minutes. Flip the potatoes and cook, flipping occasionally, until crispy on all sides, about 4 more minutes. Transfer potatoes to a plate.
  • Return the skillet to medium heat and add the remaining 1 tablespoon of butter, the corned beef, onion, and bell pepper. Cook and stir occasionally until the corned beef starts to brown and the vegetables soften, about 8 minutes. Stir in the garlic and cook 2 more minutes. Add the potatoes to the skillet and more salt and pepper, if you like. Stir to combine and reheat the potatoes for a couple of minutes.
  • Serve with a fried egg and a few dashes of hot sauce, if preferred.

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