Store your leftover corned beef in the refrigerator for up to 4 days in an airtight container.
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Traditional corned beef and cabbage boiled dinners are synonymous with St. Patrick's Day. Although corned beef and cabbage are both considered Irish foods, this festive dish is not as special to the Irish as it is to Irish-Americans. During the famine in Ireland, as Irish immigrants fled to America, many brought along corned beef. Corning is preserving meat in a salty brine -- this was a convenient way of storing meat without means of refrigeration. Since then, corned beef has had sentimental value for the Irish-American community and is often combined with other Irish favorites.
Corned beef is commonly made using brisket, a cut of meat from the breast or lower chest of a cow. This section of the cow is heavily exercised, so the meat is tougher. Longer cooking times at lower heat will break down collagen, the protein that makes meat tough, so cooking corned beef at a lower temperature for an extended period is best.
Brisket comes in two kinds of cuts: the point cut and the flat cut. The point cut is rounder and includes more marbling, which means more flavor from the fat. The flat cut is much leaner.
Cabbages, carrots, and potatoes are king when it comes to this classic dinner, but you don't have to stop there. Try adding some of these veggies to give your dish a little more substance:
Aside from some crusty, buttery Irish soda bread, you can serve the following condiments to make the flavor of your boiled dinner more exciting:
Try your hand at this traditional favorite on St. Patrick's Day for a little luck of the Irish!