5 Links to Read Before Making Corned Beef and Cabbage

March 12, 2014

Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come.

Today: Perfect your corned beef and cabbage -- just in time for St. Patrick's Day.

While novelty items like Shamrock Shakes, Baileys-infused desserts, and green bagels start showing up this time of year, we can't help but yearn for something a little simpler this St. Patrick's Day. Something sturdy, satisfying, and steeped in history. Something you can always depend on -- like corned beef and cabbage. Fill up on this hearty Irish-American classic on Monday before heading to the pub. These links will help.

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  • A history of corned beef and cabbage -- is it really Irish? (Smithsonian.)
  • Learn how to cure your own corned beef. (Ruhlman.)
  • The ultimate guide to corned beef, complete with the science of simmering. (Serious Eats.)
  • A genius take on the traditional dish, with a zesty parsley-mustard sauce to brighten things up. (Food52.)
  • Arguably the best part of corned beef: making hash with leftovers. (Bon Appétit.)

Corned beef fans -- tell us your secrets in the comments! 

See what other Food52 readers are saying.

  • JackC
  • Diana Price
    Diana Price
  • Rinchen
  • Robert 'Rich' Rich II
    Robert 'Rich' Rich II
  • Briana Gonzalez
    Briana Gonzalez
The grocery store is my happy place.


JackC March 12, 2016
I throw a few cinnamon sticks in my pot when I choose to cook it in liquid. It's subtle, but it adds something.
Diana P. March 16, 2014
I never add water to my corned beef...a good bit of Guinness does the flavor ever
Rinchen March 15, 2014
I always steam the corned beef. It leaches the fat out and when cold slices easily.
Tillys T. October 20, 2015
Thank you Richen for useful comment.
Robert '. March 15, 2014
never boil it never put it in water buy the 20 cent a lb. more flat and roast it slow and low .. if you don't you have never had good Corned Beef!
Briana G. March 12, 2014
Amazing links! I was really impressed with Serious Eats, and the approach he takes to cooking. It's very impressive. Can you weigh in on if using nitrates as opposed to coarse salt better or worse? It was interesting learning why some corned beef is pink and some isn't, but I'd like to know thoughts on this.