6 Twists on Corned Beef and Cabbage
Handmade Kitchens presents an Irish take on a salad
Today on The Daily Meal
- Cook and Janitor of Nursing Home Kept Working without Pay Because 'If We Left, They Wouldn't Have Nobody'
- Outpouring of Appreciation for Cook and Janitor Who Stayed Behind at Shuttered Nursing Home (and How You Can Help)
- America’s Unhealthiest Fast Foods
- Best Turkey Tips for Thanksgiving
- 8 Irish Whiskies Beyond Jameson
No St. Patrick's Day celebration would be complete without 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 sit down and eat it, the dish often loses all appeal. Sometimes thought of as a bit bland, this simple fare simply fails to get most people's hearts racing anymore. 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.
That's why we've put together a short list of inspired, and dare we say, improved, takes on the traditional version. 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 Christopher Palmer, executive chef at Sláinte Irish Pub and Kitchen, whose Corned Beef Egg Rolls put it all in the palm of your hand. And those looking for a just a slight, elegant twist will want to try chef James Moore's version, which features a unique white wine mustard sauce. His recipe comes straight from his home in Ireland.[slideshow:
For pizza lovers, Food Network Magazine's version of corned beef tops the classic ingredients with oozing mozzarella, Monterey jack cheese, and a salty parmesan for an Italian twist. And, there's nothing better than a soothing bowl of a hot soup on a cold day — except when you have the elements of corned beef in it. Lastly, 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!
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.
Be a Part of the Conversation
Join the Daily Meal's Community and Share your Thoughts