There are many ways to serve corned beef on St. Patrick's Day and afterward. There is the classic pair of corned beef and cabbage, but you can also use it in a sandwich or in a hash.
staple food item.
When the Irish migrated to the United States, corned beef was a cheap meat they could easily indulge in — which was not the case in Ireland, according to Irish Central. It quickly became a popular meal among the Irish in America.If you're making the meal yourself and are looking for what to do with leftovers, here are some day-after recipes so that no food goes to waste.Corned beef hashThis recipe comes from Chef Alex Reitz, recipe developer for"Beef.
Place your brisket onto a cutting board, keeping all the extra liquid in the stockpot. Cover the meat with aluminum foil and let that sit for 15 to 20 minutes. While you wait, add two cups of water into the stockpot with the liquid. Place the steamer basket in the stockpot and put cabbage, potatoes and carrots into the basket. Once it boils, you'll need to cover, reduce heat and let veggies steam for 20 to 25 minutes.
If preferred, remove the fat from the brisket and then carve into thin slices. In a small bowl, combine butter, salt and pepper. Pour the butter over the vegetables and serve.2. Homestyle corned beef with dilled cabbageIngredients:
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