Kick It Up on St. Patrick's Day

"I have a lot of fond memories of St. Patrick's Day in Chicago. Vague, but fond."Joel Murray

On St. Patrick's Day in America, corned beef and cabbage is the traditional Irish meal. Surprisingly, it is not that way in Ireland. Corned pork and cabbage is more common in the Emerald Isles, where beef is more scarce and expensive. When Irish immigrants came to the US, they found beef more plentiful and many butchers were kosher Jews, so pork was less common. Corned pork became corned beef and so begat the Irish-American tradition that continues to this day. This little anecdote shows how St. Patrick's Day in America can be seen as a story about celebrating our shared immigrant stories rather than solely about being Irish.   

Of course, Irish heritage is a huge part of the festivities. And that's why food and drink are always a big part of it. Traditionally, the Lenten restrictions on eating and drinking alcohol are lifted for this one special day to commemorate the country's patron saint. 

Whether or not you celebrate with a pint in your hand, you have the opportunity this year to step up your St. Patrick's Day food game. The truth is, corned beef made at home puts the store-bought stuff to shame. One taste and you'll understand. It's cheaper, too, and doesn't take much effort. Just time. So start now. And if you have leftovers, use them for Corned Beef HashRockin' Reuben Sandwiches and Corned Beef St. Paddy Melts. Or toss that extra corned beef on the smoker to make Close to Katz's Pastrami or Sous Vide Que Pastrami. And if you're still a wee bit hungry, check out more of our best St. Patrick's Day recipes below. 

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Home made corned beef is not only fun, it also puts the prepared corned beef at your local grocery store to shame. Preparing and cooking this corned beef recipe might take a little extra time but it is well worth the effort when you bite into it! Smoke it on the grill and suddenly you have a barbecue pastrami recipe! read more
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This St. Patrick's Day, take your corned beef to a new level thanks to this fool proof recipe. Traditionally preparing corned beef and cabbage means simply throwing it all in a pot of boiling water. Unfortunately the result is salty, mushy vegetables and meat that is tough and fatty. Here are tips to elevate this dish. read more
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Corned beef hash is a perfect way to use leftover corned beef after St. Patrick's Day has come and gone. Cooking chopped corned beef along with potatoes, onion, and other select ingredients results in a dish that puts all other corned beef hash to shame. Top it with an egg or other ingredients for your own twist. read more
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Create the ultimate Reuben sandwich with this simple recipe. If you've never tried a Reuben sandwich then you're missing out on one of the greatest flavor combinations ever. Thinly sliced corned beef is layered thick on rye or pumpernickel bread along with Swiss cheese, sauerkraut, and a Russian-style dressing. read more
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If you've ever wondered how to make pastrami then we've got you covered. Moist, tender, and full of flavor, this is the ultimate homemade smoked pastrami recipe. So what is pastrami? Simply put, it's Jewish barbecue, i.e. corned beef that has been smoked. This is about as close to Katz's pastrami recipe as you'll get! read more
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Corned beef is taken to new heights with this delicious recipe for the Reuben burger. Corned beef brisket is ground into burger patties before being grilled to perfection. Inspired by the classic Reuben, this patty melt style burger features tangy sauerkraut, melted Swiss cheese, and Russian dressing on rye bread. read more
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Make boring cabbage extraordinary by hitting the grill, resulting in a crisp, sweet and smoky BBQ side dish. There's something transformative about grilling vegetables and this recipe for honey roasted cabbage is no different, elevating its flavors far above its traditional boring (and odiferous) boiled cousin. read more
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Pastrami is the ultimate expression of beef brisket, and it is at its best if you start with sous vide. To begin, prepared corned beef is rendered moist and tender thanks to a low and slow sous vide water bath. The meat is then smoked on the grill, creating mouthwatering sliced pastrami for sandwiches and more. read more
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Pickled eggs are typically hard boiled eggs that have been submerged in a vinegar-based brine. The brine can be salty, sour, sweet or spicy depending on your preference. This recipe gives the pickled eggs a touch of spice and a good strong punch of tartness from the vinegar. read more

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Dave Joachim

AmazingRibs.com Editor David Joachim has authored, edited, or collaborated on more than 45 cookbooks including four on barbecue and grilling, making him a perfect match for a website dedicated to the “Science of Barbecue and Grilling.” His Food Science column has appeared in "Fine Cooking" magazine since 2011. 

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