Corned Beef

You don't have to be Irish to appreciate corned beef, cabbage, and a good, hearty stout. This roundup of our favorite Irish recipes makes us wish it was St. Patrick's Day all year long.

Corned beef for every meal. That's how we celebrate St. Patrick's Day.

Zingerman’s Raw Corned Beef Brisket is perfectly salty, easy to shred, and succulent but not too fatty.

Everyone loves corned beef on St. Paddy's Day—but what most of us really look forward to is corned beef hash the following morning. Here's how to make it

This corned beef hash is a two-step process, but nothing about it is difficult. 

For a hash with plenty of crisp texture, cook it over moderately high heat scraping and folding in the browned bits from the bottom of the pan as it cooks.

This beef was at its best, tender, moist, not at all salty, bursting with subtle spice, and deliciously robust. This is the way corned beef should taste every time. It was hard to resist the pieces directly as I was slicing them for the platter.