Tag: corned beef

Corned Beef and Green Beer

Corned Beef and Green Beer

🍀🍺 Corned Beef and Green Beer 🍺🍀

While Corned Beef and Cabbage is often associated with St. Patrick’s Day celebrations in the United States, it certainly can be enjoyed year-round. It’s a hearty and satisfying dish, loved by many, and almost impossible to mess up!

Now, Green Beer is definitely a once-a-year tradition. Serving green beer on St. Patrick’s Day emerged in the US as a fun and festive way to celebrate the holiday. While it may not have deep historical roots, it has become a popular tradition associated with the celebrations. One drop of food coloring in a glass of beer does not affect the taste, and adds a magical element to the festivities!

Green Beer

Corned Beef and Cabbage Recipe

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Corned Beef and Cabbage Tacos

Corned Beef and Cabbage Tacos

Corned Beef & Cabbage Tacos
Carrots Escabeche, Charred Corn Tortillas
Caraway Horseradish Sauce

Got left over corned beef? Try corned beef & cabbage tacos. Yep, nestled within charred corn tortillas are cubes of tangy salty spiced leftover corned beef topped with seasoned green cabbage, a creamy caraway horseradish sauce and pickled carrots. These vivacious tacos are filled with an adaptation of the ingredients found in that classic St. Patrick’s Day recipe. Except potatoes. But if you are missing the potatoes, I have a recipe for that too (see below).

Corned Beef and Cabbage Tacos

Corned Beef and Cabbage Tacos Recipe

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Corned Beef & Cabbage Brunch


I prepare a traditional corned beef and cabbage – simmering the corned brisket in liquid with pickling spices, bay, peppercorns and carrot, onion, and celery for about four hours. Then I remove the beef, add quartered cabbage and potatoes, and cook until tender.

For this brunch dish, eggs are poached in the corned beef cooking liquid.  This gives the eggs an extraordinary flavor.

I mix mayonnaise and creme fraiche with whole grain mustard and horseradish and spread this on toasted rye bread. Top the rye with sliced corned beef, then the poached egg, along side a helping of potatoes and cabbage.


This photo is my submission to CLICK, a theme-based monthly food photography event. The theme this month is “metal.” This food photograph features my French SABATIER knife with fork.

Reuben Sandwich


Norms Restaurant
Grilled Reuben Sandwich $7.99
Deep-Fried Jalapeño $0.25

“Reuben, make me a sandwich, make it a combination, I’m so hungry I could eat a brick,” said actress Annette Seelos to Arnold Reuben, owner of Reuben’s Deli in NYC, circa 1914.

This is just one of the many legends on the invention of this sandwich.

A Reuben Sandwich: Corned Beef, Turkey or Pastrami? Cole Slaw or Sauerkraut? Russian Dressing or Thousand Island? Swiss Cheese or Jack Cheese? Toasted or Grilled? At least everyone agrees to serve it on Rye.


Across the street from the car dealership is Norms We Never Close. It’s a fun place (for a food blogger with a camera) to spend a few hours while getting an oil change and other automobile maintenance.

I’m making corned beef and cabbage in honor of St. Paddy, but since it takes about 50 minutes per pound, and my brisket is 4 1/2 pounds, it won’t be ready anytime soon. So I’m posting the Reuben Sandwich – Happy Saint Patrick’s Day!