Often eaten on St. Patrick's Day, corned beef and cabbage is Irish-American in origin. The dish evolved from traditional Irish meals of smoked pork and potatoes as Irish-Americans substituted other ingredients more readi... More »

To slice corned beef, rest the meat with its fatty side facing downwards for a few minutes. Note the grain of the meat, place a meat fork through its center, and cut thin slices against or across the grain using a carvin... More »

At its core, corned beef requires only a basic salt brine. However, many recipes incorporate other seasonings for a complex brine. For instance, Alton Brown's corned beef recipe utilizes a brine that includes juniper ber... More »

Make corned beef and cabbage by placing corned beef in a pot along with water, cabbage and carrots and cooking the mixture for at least 50 minutes. Corned beef and cabbage can also be prepared in a slow cooker. More »

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Make oven-baked corned beef by trimming the corned beef brisket, rinsing it with water, and placing it in a roasting pan with the fatty side up. Cook the meat for three to four hours. More »

Cook corned beef and cabbage in any slow cooker by adding corned beef, the included seasoning packet, potatoes, carrots, onion and beer to the slow cooker with enough water to cover the meat and cook on low for 10 to 12 ... More »

Some spices commonly used to make corned beef include: allspice, cinnamon, coriander, ginger, peppercorn and cloves. For an extra bit of taste, some cooks add fresh garlic. Corned beef brisket bought in a package may hav... More »