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Happy St. Patrick’s Day!

You may know Corned Beef isn’t originally an Irish dish, but was said to be introduced to the Irish American immigrants by their neighboring Jewish folks in the New England area as a replacement for “bacon”; essentially boiled ham. Yet it stuck, and today Corned Beef & Cabbage is now known the country over as associated with and a must-have “Irish Dish” on St. Patrick’s Day.

That said, I ran to the supermarket today to grab my Corned Beef ‘n Cabbage essential “ingrediments”: Corned Beef Brisket; specifically 4.36 lbs. worth of USDA choice point cut by Colorado Premium, a bag of russet potatoes, carrots, cabbage and a bottle of yellow mustard. Bam!

I haven’t started cooking it yet, which I’ll do later this afternoon in my trusty pressure cooker. Takes only about 45 minutes to around an hour in the pressure cooker (vs. approx. 2 hours conventional!), and so easy to do, being a one-pot meal. Of course, always put in the cabbage, carrots and potatoes towards about the last 5 minutes of pressure-cooking just to get them fork-tender al dente.

Just thought I’d share this to get you inspired in case you haven’t yet, to go get this stuff while it’s all on sale today, so you too can celebrate all things green today, the right way with your own Corned Beef & Cabbage feast tonight!

Oh, and in case you have time today, check out the St. Patrick’s Day Parade in Waikiki. Starts at 12 noon to 3pm, starting from Ft. DeRussy, down Kalakaua Avenue, ending at Kapiolani Park.

Happy St. Paddy’s Day!

4 thoughts on “Happy St. Patrick’s Day!

  • March 18, 2017 at 3:44 pm

    I desalt my corned beef in cold water for two hours with about three changes of water before I steam roast it on a rack (keeping above and out of beef stock) in pressure cooker on a Fagor Induction Pro Cooktop burner which has a built in timer that turns off cooktop at end of time. I also add vegetables in a steamer basket the last 6 min of cooking so they are done just right.

    • March 18, 2017 at 4:59 pm


      I’ve always cooked corned beef directly out of the package, never desalting it. Never was too salty to me, nor to people I’ve served it too. Turns out really tasty! Oh, but that’s right, I’m talking to the “Sodium Cop”. lol

      Oh, and I’ve always cooked it completely submerged in the water in the pressure cooker, not steam method like you do. When I serve my corned beef, I always add lots of that tasty corned beef and seasonings infused cooking liquid to my plate. I read one recipe online where the person goes as far as adding cornstarch to the cooking liquid after everything’s done and removed to thicken it into a gravy. I might try that some time.

      • March 19, 2017 at 3:38 pm

         The tastiest way I’ve ever had corned beef, was one St. Patrick’s Day when my wife and I were up in VT skiing at our ski club lodge walk out front door to lift lines. One of the members made typical St. Patrick’s Day boiled dinner but instead of boiling the corned beef it was roasted in the oven and only the vegetables were boiled.
        My wife and I went crazy over it as it was just smooth and mellow in taste with a great corned beef flavor and very tender no knife required to cut it!. As a matter of fact all 50 of us at the lodge that weekend went crazy over the corned beef and demanded the recipe from the cook. Sunday morning we had great corned beef hash and eggs for breakfast!
         Unfortunately when my wife died, so did the keeper of the oven roasted corned beef recipe. This is why I steam roast my corned beef in the pressure cooker, higher temperature to melt fat cap, up out of the liquid not sitting in it as excess corning salt is leaching into the liquid.

        • March 19, 2017 at 4:26 pm

          Ken, I was in Costco earlier last week, where the “sample lady” was handing out Corned Beef samples, which was oven-roasted in a convection oven at her station. Don’t know how she kept up with it, but she did. It was definitely more intense and natural in flavor vs. boiled, and super tender. I liked that it had a toasty browned fatty crust on the large piece I sampled.

          Yet, the pressure-cooked boiled version works equally well for me. The one I have shown here turned out EXCELLENT, prepared exactly as I stated in the post, straight out the package. The cooking liquid wasn’t excessively salty at all, and believe me, I’m sensitive to salt! And I can’t reiterate how important it is that you eat Corned Beef with nothing but good ‘ole American Yellow Mustard. The best!

          Speaking of which, here’s the Corned Beef & Cabbage plate from Kelley O’Neil’s, which to note, their corned beef was roasted, not boiled…


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