Corned beef and cabbage recipe

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No one dish defines St. Patrick's Day quite like corned beef and cabbage.

However, controversy surrounds the dish's St. Patty's origins. As Francis Lam explains at Salon, corned beef and cabbage is hardly an Irish tradition.

While the Irish certainly cooked corned beef, it was actually bacon (more like ham) and cabbage that was a yearly tradition. However, the move to America may have changed that for many Irish-Americans.

So, tomorrow is March 17th and I am just now getting a post up about St. Patrick’s Day. The truth is we don’t really do anything for St. Patrick’s Day, however I do usually take advantage of the sales during March for corned beef.

My husband loves corned beef and March is really the only time of year that I buy it because I can usually find it on sale for a good price.

The last few weeks I have been watching the ads in my area for a sale on it, but no one has had it on sale so far this month. I was beginning to think that it was not going to go on sale this year, but today, the day before St. Patrick’s Day, I saw it in this week’s ad.

You would think the stores would have timed that better and had it on sale last week, but at least they did finally have a good price on it.

This means that my husband will get corned beef this week. Will we eat it tomorrow, probably not, since I doubt I will make it to the store until later this week, but he will get corned beef at least sometime this week. He will be glad about that.

I never thought that I liked corned beef until last year when I found the trick to making corned beef that I like and I am looking forward to making it again this week. If you need an easy corned beef recipe, it is a good one.

Corned beef and cabbage slaw sliders
Serves 6

1/2 cup light mayonnaise
1 tablespoon coarse-grain mustard
1/4 red onion, grated
1 tablespoon cider vinegar
Salt and ground black pepper
2 cups finely grated cabbage (about 1/4 head) finely shredded
1 package (16 count dozen small party rolls, split 1 pound thinly sliced deli corned beef

Adjust oven rack to lower-middle position and heat oven to 300 degrees F. Mix mayonnaise, mustard, and red onion in a small bowl. Add 1/4 cup of the mayonnaise mixture, along with vinegar and salt and pepper to taste, to cabbage in a medium bowl; set aside.

Spread split rolls with remaining mayonnaise mixture. Place a portion of corned beef on each roll bottom, top with slaw, and cap with roll top. Bake until just warm, 5 to 7 minutes. Serve.

Baked potato chips with paprika and garlic
Serves 4

1 pound new red potatoes, sliced thin and thoroughly patted dry
2 tablespoons olive oil 2 teaspoons paprika (smoked if you can find it)
1 teaspoon garlic powder Kosher salt

Toss potatoes with oil, paprika, and garlic powder; arrange in a single layer in an 18- by 12-inch rimmed baking pan. Set pan in cold oven on bottom oven rack and heat oven to 400 degrees F. Bake until potatoes are golden brown, 20 to 25 minutes.

Remove pan from oven and turn off heat. Generously sprinkle potatoes with salt and return to oven to brown further and crisp up, about 10 minutes longer. Serve!

Pam Anderson, Sharon Anderson, and Maggy Keet blog together at Three Many Cooks.



The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it.