6 Inspired Takes on Corned Beef and Cabbage
Breathing new life into an old St. Patrick's Day favorite
Today on The Daily Meal
It's not a St. Patrick's Day celebration without Guinness, some green garments, and of course, corned beef and cabbage. It's a comforting and familiar dish, but while many may like the idea of having corned beef and cabbage as part of the festivities, when the time comes to actually put a pot on the stove, most people's resolve turns out to be about as solid as a leprechaun's promise of a pot of gold. And that's no surprise — it's probably safe to say that in today's food-obsessed culture, people have come to expect more sophistication out of the things they cook at home, just as they have out of the things they choose to eat when dining out.
But, as luck would have it, we put together a short list of inspired, and dare we say, improved, takes on the old favorite. For example, who would have thought to make a version of corned beef and cabbage that one could pick up with two hands? Look to Anthony Meidenbauer, chef at upscale burger joint Holsteins in Las Vegas, whose Luck of the Irish Burger puts it all in the palm of your hand. And Kerry Heffernan scores points for sheer originality with his corned salmon. Yes, that's right, corned salmon. And why not? It's a common misconception that the "corned" in "corned beef" refers to the ruminant's diet; rather, it's a passing reference to the salt grains used to cure the meat, which were once the size of corn kernels. Although, it is said that some farm-raised salmon are fed corn... but let's not dwell on that.
And for those who insist that there is no way to improve on a classic, there is, of course, the straightforward version. Now, get to it!
Mark Gaier and Clark Frasier's easy, crowd-pleasing boiled dinner is a simple, comforting combination of thinly sliced corned brisket of beef, slightly sweet roasted root vegetables, and classic green cabbage...
Chef Anthony Meidenbauer of Holsteins at The Cosmopolitan of Las Vegas offers his all-in-one take on an Irish-American classic...
If there's corned beef, then why not corned salmon?
It's a bit of a project, but the beef takes on tremendous amounts of flavor and is well worth the wait...
Executive chef Wade Burch of SouthWest NY serves this twist on the traditional Irish corned beef with a quesadilla...
Here's the classic, no-frills, one-pot version...
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