St Patrick’s Day with Nation’s Best Corned Beef

Since Irish immigrants first touched down in New York during the 1840’s corned beef has been a St. Patrick’s Day favorite.  Why? It’s affordable, abundant and delish!

There are many ways to keep customers happy! Classics include Reuben sandwich or served with cabbage but you can be adventuresome and try corned beef and bacon sandwiches or even Irish nachos to start!

Adventuresome Corned Beef Ideas

Pastrami-In-A-Blanket Who says you can’t wrap up pastrami or corned beef in a crescent roll and slathering it with mustard!

Reuben Out Of A Sandwich WHAT! Classic reuben sandwich ingredients tossed with hot egg noodles and scallions.

Ploughman’s Sandwich Plate British pubs are famous for serving these luncheon plates with a wedge of cheese, a bit of salad, pickles or chutney, crust bread & butter with slices of corned beef brisket.

Bubble & Squeak Corned Brisket Bubble & Squeak is a traditional British dish made from Sundays roast dinner leftovers. Why not use corned beef instead? Potatoes and cabbage are combined with the leftover meat and fried up into a big pancake. Listen to it bubble and squeak as it cooks.

Reuben Casserole Modern spin on a traditional Reuben with a pound of chopped corned beef, sauerkraut, Thousand Island dressing, shredded Swiss cheese and cubed rye bread.

Corned Beef and Cabbage Soup Saute onion, garlic, celery, chopped carrots, bay leaves, thyme, salt and pepper in a large soup pot for five minutes until tender. From there you stir in diced potatoes, chopped cabbage, chicken broth and corned beef. 

Guinness Corned Beef with Cabbage Crank up the Irish to 20! Add two bottles of Guinness along with dark brown sugar, pickling spice, onion and garlic to the corned beef. Then you slow cook it in the oven at 300 degrees for 4-5 hours.

Irish Tacos Combine corned beef, fried potatoes, sauerkraut (or cabbage), shredded Swiss and a dollop of Russian dressing onto a corn tortilla. Add just a bit of chopped green onions for extra taste and freshness!

No Bread Sandwich Ideas

Corned Beef Choices from Nation’s Best

Corned beef briskets are incredibly tender and moist with a mellow garlic flavor. Naturally-flavored cure that has been in the Nations Best™ family since 1922!

• Hand made: select, trim and cure by hand each corned beef brisket
• Extended Cure Time: Curing process is never rushed. Every piece of meat cures the proper amount of time.
• No Tumbling! While others reduce cost by pulling extra moisture into their meats, we don’t. Tumbling causes the meat to become spongy and retain unnecessary water.

Are you looking for leaner cuts? A leaner alternative to brisket or navel is Cooked Rounds. Bottom rounds are known for being a leaner cut with exceptional tenderness.