Our Best Corned Beef and Cabbage Recipes for St. Patrick's Day

Corned beef, a salt-cured and seasoned beef brisket, is a St. Patrick's Day tradition. Whether you go the classic route and serve it with cabbage, sandwich it between slices of rye in a Reuben, or slice and dice it for a hash, you can't go wrong! Here are our favorite ways to eat corned beef and cabbage.

Slow-Cooker Corned Beef and Cabbage

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. 

The two-week brining process is well worth the effort in this showstopping corned beef recipe. It's served with a medley of tender vegetables, including turnips, carrots, potatoes, and of course, cabbage!

Don't have the time to brine? No problem! Try this speedy "uncorned" beef brisket that gets its bold flavor from a vinegar-infused spice paste. 

Corned beef and sauerkraut sandwiched between rye bread smeared with spicy brown mustard is a more casual (but no less delicious!) take on the usual family-style meal.

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. 

If you want your cabbage to be as decadent as your corned beef, this casserole recipe is for you. Lemon zest balances out the richness of the milk, butter, and Pecorino Romano.