#march2026 calendar. Happy St. Paddy's Day

There are many variations of this recipe and most are similar but use beer. This does not and is super easy. Total cook time is 9 hours on low or 5 hours on high.

Inspiration can strike anytime! Sometimes when in the nick of time. I had no idea what to cook for breakfast yesterday. I suddenly thought of a can of corned beef and imagined perhaps I should steam it. I used 15 cm mold (about 6 inches) for this. You can add cheese or other vegetables as well!#12plates

This is our traditional recipe that we use every St. Patrick's day, and year round, as you can buy brisket on sale after St. Patrick's Day for rock bottom prices. It's a cut of meat that freezes well for several months.

Whenever I make corned beef and cabbage my corned beef always would come out shredded. The corn beef would never be full of flavor or stay together. Adding a little citrus acid to the mix enhances the flavor and keeps us together. It is very good

This recipe is for a 3-pound roast. Adjust to any size and cook 40 to 50 minutes per pound.

I love corned beef and making your own can be a little expensive if you are using brisket. I discovered chuck roast or even rump roast makes a delicious, mouth watering corned beef.

#mycookbookMy mom’s special breakfast recipe. Full of different kinds of vegetables. You can substitute with broccoli, kale, or peas. It’s my favorite and it’s my daughter’s too. Please tag me if you try this recipe 🙏🏻😊If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘PS I uploaded a simple video how to make this recipe in my Instagram 🙏🏻

First time I used the instapot for this recipe. Corned beef exist because of England. When the Roman armies invaded Briton they introduced beef to England. They became the number one consumer of beef way back since the 1600's. They imported cattle from Ireland, and Europe. In the cattle acts of 1663 and 1667 the live cattle could no longer be imported into England. So the Irish started production of salted beef. The salt was the size of corn kernels. Thus corned beef. This also drove the price of beef down.After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef. Irelands salt tax was almost 1/10 that of England’s and could import the highest quality at an inexpensive price. With the large quantities of cattle and high quality of salt, Irish corned beef was the best on the market. It didn’t take long for Ireland to be supplying Europe and the Americas with its wares. But, this corned beef was much different than what we call corned beef today. With the meat being cured with salt the size of corn kernels, the taste was much more salt than beef.