Corned beef and cabbage is a popular dish at my house year-round, not just on St. Patrick’s Day. Although it takes a while for the corned beef to cook, it’s always sensational.
Because the leftover corned beef is so versatile, it’s a good idea to cook two pieces while you’re at it. My house special is corned beef hash, but the leftovers can also be used for glazed corned beef, scalloped potatoes and corned beef, warm German potato salad with corned beef and of course Reuben sandwiches. Corned beef also makes tasty additions to hors d’oeuvres, omelets, salads, casseroles and soups.
I think the tasty stock adds great flavor to the final dish. I always serve corned beef with a pitcher of hot stock and Horseradish Mustard Cream.
The vegetable mix can be as simple as cabbage, carrots and potatoes, but I like to use a more festive mix, such as shallots, turnips, celery root and Savoy cabbage.