Corned Beef, Green Beer, and Getting Ready for St. Patrick's Day
St. Patrick's Day is one of those holidays where the food matters just as much as the fun. On this episode of Meat & Greet, Myke Stittsworth talks through the art of corned beef — from how it's brined and seasoned to the best way to cook it low and slow until it's fork-tender.
Whether you're doing a traditional corned beef and cabbage dinner or looking for something a little different (corned beef hash, Reubens with the leftovers), Myke shares practical tips you can actually use at home. He also talks about what makes a good cut for corning and why buying from a local butcher gives you better flavor than the pre-packaged stuff.
Episode Highlights
- What "corning" actually means and how the brining process works
- Flat cut vs. point cut — which is better for your St. Paddy's dinner
- Simple cooking method that nails it every time
- Creative leftover ideas: Reubens, hash, and more
About Meat & Greet
Every week, Myke Stittsworth joins the crew on KBUN Sports Radio's High Noon to talk meats, grilling, and what's fresh at Stittsworth Meats in Bemidji, MN.
🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes
🍖 Recipe: Classic Stittsworth Corned Beef and Cabbage
A festive Irish-American favorite with tender Stittsworth Corned Beef, cabbage, potatoes, and carrots simmered together.
Ingredients
- 1 Stittsworth Corned Beef brisket (3--4 lb)
- 1 head green cabbage, chopped
- 6 medium potatoes, quartered
- 4 large carrots, cut into chunks
- 1 onion, halved
- 8 cups water
- Mustard and Irish soda bread for serving
Instructions
- Place the Stittsworth Corned Beef in a large pot and cover with water.
- Bring to a boil, then reduce to a simmer and cook for 45 minutes to 1 hour.
- Add potatoes, carrots, and onion to the pot and simmer for 20 minutes.
- Add cabbage and cook for an additional 15--20 minutes until vegetables are tender.
- Remove corned beef and let rest for 10 minutes, then slice against the grain.
- Serve sliced corned beef with vegetables and a ladle of broth on the side.
Pro Tip: The brine on Stittsworth Corned Beef is flavorful -- you don't need to add much seasoning. Slice it thin and against the grain for maximum tenderness.