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Whether it's sandwiched between slices of rye in a Reuben or sliced and diced in a hash, hearty servings of corned beef, a salt-cured and seasoned beef brisket, are a St. Patrick's Day tradition. An Irish-American twist on more traditional bacon and cabbage, corned beef and cabbage is a celebratory nod to the Emerald Isle.
In place of the traditional two-week-long brining process, this corned beef brisket gets a super-charged shot of flavor in the form of a vinegar-infused spice paste.
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Skip soggy boiled cabbage in favor of this roasted version with crispy browned edges. Caraway or fennel seeds keep the flavor authentic.
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Leftover Uncorned Beef sandwiched between bread smeared with spicy mayo is a more casual take on the usual family-style meal.
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Set the slow cooker on low and come home to a complete meal of corned beef, cabbage, and veggies. Serve with grainy mustard for a touch of spice.
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Give the traditional potato hash a boost of color and flavor with cubes of carrots, parsnips, and turnips. Topped with a sunny-side-up egg –– and the spiced-and-salty corned beef –– this dish satisfies morning, noon, or night.
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