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St. Patrick’s Day

Curry’s Culinary Corner: St. Patrick’s Day Soup (the day after)

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Okay, so you just celebrated St. Patrick’s Day and you woke up the next day with a hang-over and leftover corn beef and cabbage. What do you do next?

First, hair of the dog. Second, make soup with the leftovers. If you made the tradition meal for St. Patrick’s Day you are going to have left over corned beef.

So here’s what you do:

Shred 1/2 pounds cooked corned beef. You also will have steamed carrots, cabbage and red potatoes all left over from the celebration the night before. Time to do your best slicing and dicing on these three products: 2 cups of carrots, 4 cups of cabbage, 3 cups of red potatoes.
Now for the tricky part. Onions and celery. This was not part of the meal last night but most people have those items in the fridge. They are totally optional, but if you have them do a nice fine dice on a medium onion and a fine chop for a 1/2 cup of celery. Sauté in two tablespoons of butter until they are tender. Next, add 8 cups of chicken stock, 2 bay leaves, 1 pinch of dried thyme, 1/4 teaspoon of pepper and 1/2 teaspoon of salt. Bring stock to a boil, and then add your corned beef, carrots, cabbage and red potatoes. Simmer for 5 minutes, adjust seasonings and serve.

Raise a toast and dish a bowl of the best leftovers you’ve ever tasted!

A corned beef and cabbage kind of day

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In our opinion, it’s always a corned beef and cabbage kind of day! The official “Corned Beef and Cabbage Day” is March 17th, of course. You know it tastes good, but what exactly is it?

Corned beef corning refers to curing or pickling meat in seasoned brine. It refers to the “corns” or grains of kosher (or other coarse) salt that is mixed with water to make the brine. Typically, brisket is used to make corned beef.

Corned beef varies across regions with by its different seasonings. Did you know Irish immigrants adapted corned beef from their Jewish neighbors on New York’s Lower East Side as a cheaper alternative to Irish bacon? Another fun fact: smoking a corned beef, and adding extra spices, produces pastrami.

Just in time for your customers’ St. Patty’s Day feast, try our locally produced corned beef that has been in brine for 21 days, hand-turned each and everyday.

Try Angus Meats’ locally produced corned beef and pastrami! Call 509-482-7033 for a sample or to order.

Corned beef info adapted from The Nibble

Angus Meats Old Fashioned Corned Beef with Dijon Glaze

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It’s not too early to start thinking about St. Patrick’s Day (seriously). Make sure to include traditional corned beef and cabbage for your celebration. And perhaps a pint of Guinness. We’ll get you started with this delicious recipe. Enjoy!

• 1 – 6 pound corned beef
• Brown Sugar
• Honey
• 1 Can of Beer (optional)
• Dijon Mustard

Method: Place the raw corned beef with all the spices from the package into a large pot. Add hot water so that the corned beef is completely covered. Add beer (optional), and cover. Bring water to a “rolling” simmer (almost a boil) and cook for 2.5 to 3 hours. Remove the corned beef from pot making sure that all the spices have been removed. (They gave all they had to give!)

Add quartered cabbage wedges and carrots to the water and boil until just tender. Place the meat on a broiler pan. Diamond-score the meaty side of the corned beef about 1 to 1.5 inches apart and ¼” deep. Prepare the Dijon Glaze as follows.

Dijon Glaze

Mix to taste brown sugar, Dijon mustard, and a little honey. The Dijon mustard is the key to this glaze mix. Liberally smooth the glaze over the top of the meaty side of the corned beef.

Turn broiler on to finish the corned beef in the oven. Carefully watch the corned beef as the glaze begins to bubble. Just as it starts to turn a dark brown in the lower areas of the corned beef, it’s ready to come out. Let the corned beef rest a few minutes before slicing.

Thinly slice the corned beef and serve with the cabbage and carrots, or make a hot corned beef sandwich on mixed grain rye bread.

Angus Meat’s corned beef is great cold too! Make a Ruben and Sauerkraut sandwich, or serve thin slices with your favorite crackers, Swiss cheese and sweet hot mustard.

Corned beef tradition

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Celebrate St. Patrick’s Day with our delicious corned beef!

Our age-old family recipe blends herbs and spices that bring back that traditional taste your customers are craving. Hand-cut and trimmed, our 21-day naturally cured corned beef is personally turned daily by our Brine Master.

It’s not just for dinner! So, how about breakfast? Add potatoes and top with a fried egg for a tasty home-made corned beef hash. Lunch? Great in a cold sandwich, or as a traditional toasty Rueben. Appetizer? Serve thin slices with your favorite crackers, Swiss cheese and hot mustard. Just don’t forget a pint of Guinness.


To learn more about our corned beef, call Jeff Curry at 509-482-7033