St. Patrick’s Day is a day to celebrate by indulging in hearty food and drink with friends! One of my favorite Irish-American dishes is corned beef and cabbage. The traditional Irish version of corned beef called for bacon, but Irish-American immigrants in the late 19th century found beef to be less expensive than pork, so they swapped it out to create this hearty, salty delicious dish, which can easily be converted into a slider to make sharing easy! Make it a few days ahead, and serve it up on March 17 to celebrate this festive Irish holiday.
- Category: Entree
- 3 1/2 pounds beef brisket
- 1 cup brown sugar
- 3 tablespoons kosher salt
- 3 tablespoons whole allspice berries
- 1 tablespoon whole cloves
- 1 tablespoon ground ginger
- 2 tablespoons mustard seeds
- 2 tablespoons whole peppercorns
- 1 yellow onion, quartered
- 2 cups water
- 3 12-ounce bottles of Irish beer
- 8 cups ice
- 1 medium head cabbage, cored and shredded
- 1 medium red onion, finely chopped
- 1/2 cup white sugar
- 1/2 cup apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon white sugar
- 1 teaspoon prepared mustard
- 1/2 cup vegetable oil
- In a large pot add the brown sugar, salt, allspice berries, cloves, ginger, mustard seeds, peppercorns and 2 cups of water.
- Cook on high until the salt and sugar dissolve, then promptly remove from heat. Pour in 2 bottles of Irish beer of your choice and 8 cups of ice, stir until ice has melted and brine is cool.
- Add the brisket, cover and refrigerate for three days.
- After three days, remove the brisket from the brine and rinse well. Discard the brine and wash the pot.
- Place the brisket back in the clean pot, and add the onion, and he remaining bottle of Irish beer and cover with cold water until the brisket is fully submerged.
- Bring to a low boil, cover and reduce heat. Simmer for 3 hours or until the meat is tender.
- Remove from pot and thinly slice meat against the grain.
- In a large bowl, toss together the cabbage, onion and 1/2 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring it to a boil, and cook for 3 minutes. Let it cool completely, then pour over the cabbage mixture, and toss until thoroughly coated. Refrigerate overnight for best taste. Serve brisket on potato slider buns and top with slaw for the ultimate St. Patrick's Day experience!