Whether you are Irish or not, celebrating St. Patrick’s Day can be fun for everyone. Green milk, pancakes, and oatmeal (!) is just the beginning! Below are a few recipes that we thought you might enjoy sharing with family—including a variation of corned beef and cabbage!
Corned Beef and Cabbage Pizza
(We are including the recipe for the pizza dough should you desire to cook “from scratch”. However, we will pick up ready made pizza dough to speed the cooking process)
For the dough:
2 teaspoons sugar
1 package active dry yeast
3 tablespoons extra-virgin olive oil, plus more for the bowl
3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
1 teaspoon fine salt
For the toppings:
5 tablespoons extra-virgin olive oil, plus more for the pan
3 cups sliced green cabbage
Kosher salt
1 teaspoon pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded mozzarella cheese
3/4 cup shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese
6 ounces sliced corned beef
Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.
Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.
Prepare Toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza stone (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.
Download this recipe.
Corned Beef & Cabbage
Serves 8-10
1 corned beef brisket, about 4 pounds
1 juice orange
18-20 whole cloves
(If your brisket does not come with a seed packet, have ready...)
1 teaspoon whole yellow mustard seeds
1/2 teaspoon caraway seeds
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole coriander
3 pounds small potatoes, peeled (I like to use Yukon Gold in this dish)
2 1/2 pounds carrots, peeled and cut into large pieces
1 medium head cabbage
Place corned beef in large stockpot. Wash orange, with peel on, then roll around on the counter, pressing down to release the juice inside. Push whole cloves into the orange, scattering the cloves randomly around the orange. Cut orange in half, gently squeeze some of the orange juice onto the corned beef and place clove studded orange halves in the pot. Sprinkle spices over meat, then add enough water to cover. Bring to a boil, reduce heat, cover and simmer until beef is tender, about 3 hours. Drain.
About 40 minutes before beef is finished, boil a large pot of water and cook potatoes and carrots. Add cabbage about 10 minutes before you're ready to serve as it doesn't need to cook long. Drain vegetables.
Arrange meat and vegetables on a platter and serve with your favorite mustards.
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