Guess what's sneaking up on us like a leprechaun on a pot of gold? That's right, St. Patrick's Day is right around the corner! And what better way to get your shamrock on than with savory corned beef?
This Irish classic is made from beef brisket that's been cured with salt and spices and is usually enjoyed with cabbage and spuds. But hold on to your kilts because there are loads of other ways to savor this tasty meat.
We've got your back with three mouthwatering corned beef ideas, including a classic Corned Beef and Cabbage recipe for your slow cooker and two sandwich options — the Corned Beef Special and the Reuben.
You can make the Corned Beef and Cabbage for a traditional Irish meal and then use the leftovers to make sandwiches the next day. These recipes are easy to make and sure to please any corned beef lover. Happy St. Patrick's Day!
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Corned Beef and Cabbage Slow Cooker Recipe
- 4-5 lb. corned beef brisket (seasoned)
- 6-8 cups water
- 1 onion, quartered
- Bay leaf
- 1 head of cabbage, chopped into large pieces
- 8-10 small potatoes, halved
- 4 large carrots sliced and chopped (optional)
- Salt and pepper to taste
Place the seasoned brisket into the bottom of a large slow cooker.
Add water, onion, and bay leaf. Cover and cook on LOW for 6-8 hours or until fork tender. If you prefer shredded corned beef, cook for an additional hour or until the meat is easily shredded with two forks.
Remove the corned beef from the crockpot and place it on a cutting board. Cover with foil.
While the corned beef is resting, add the cabbage, potatoes, and carrots to the crockpot. Turn the heat to HIGH and cook for 30-40 minutes or until the vegetables are tender.
Slice the corned beef against the grain and serve with the vegetables.
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Cold Corned Beef Special Sandwich
- Rye bread, sliced
- Corned beef, sliced thin
- Swiss cheese, sliced thin
- Thousand Island dressing
- Prepared coleslaw
Spread Thousand Island on each slice of rye bread.
Layer sliced corned beef on one slice of bread, followed by a layer of coleslaw and Swiss cheese.
Top with the other slice of bread and cut in half.
Make it a true "special" and make multiple layers of beef, cheese, and coleslaw. Hold it together with a skewer and pickle, then slice and enjoy!
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Hot Reuben Sandwich
- Rye bread, sliced
- Corned beef, sliced thin
- Swiss cheese, sliced thin
- Thousand Island dressing
- Sauerkraut
- Butter
Butter two slices of rye bread.
Spread Thousand Island dressing on the other side of each slice of bread.
Layer a slice of Swiss cheese and corned beef on one slice of bread, followed by a layer of sauerkraut and another layer of cheese.
Top with the other slice of bread (buttered sides out).
Heat a skillet over medium heat.
Place the sandwich in the skillet and cook on each side for about 3 minutes or until the bread is toasted and the sandwich is warmed through.
