St. Patrick’s Day

We’ve got your St. Patrick’s Day game plan covered. This year, it’s all about the Corned Beef!

We’ll show you when to make it, how to make it (stove top, oven, or slow cooker), and what to do with the leftovers.

This year, St. Patrick’s Day falls on Wednesday, March 17.

Here’s your game plan:

Sunday 3/14: Print off the Corned Beef and Cabbage recipe. Read through the rest of our plan below and print off any other recipes you’d like to try so you can shop for your ingredients all at once. To jump start your prep for the corned beef, you can peel and chop the carrots, celery, and onion and store covered in the refrigerator. And, you can measure out all the spices and store them in a small bag or container.
Tuesday 3/16: Prepare the corned beef through Step 2 (cook the corned beef and refrigerate over night; store the cooking juices separately).
Wednesday 3/17: Preheat the oven to 350 degrees. Slice the corned beef across the grain into 1/4-inch thick slices, add to a baking dish, and add enough cooking juices to cover. Cover with aluminum foil and bake until reheated through, about 25 minutes. Meanwhile, proceed with Step 3 of the Corned Beef and Cabbage recipe to cook the vegetables in the reserved cooking juices. Enjoy your Irish feast!
Thursday 3/18: Turn your leftover corned beef into a delicious Reuben sandwich for dinner (bonus points if you make your own marble rye bread, Thousand Island dressing, or sauerkraut).
Friday 3/19: Take a corned beef break and dive into our Midwestern fish fry (even if you’re not Catholic or in the Midwest).
Saturday 3/20: Corned beef hash! You’re on Day 4 of leftovers, so it’s time to eat ’em up. If you prefer a savory snack for Saturday Night, Hot Reuben Dip is a winner, too.