Get ready to don your green gear on March 17, because it’s a worldwide party! 
Some say this international affinity for all things green is because there is a little Irish in all of us.
The colour green also symbolizes a tragic history—the Irish Potato Famine of the 1840s, which caused immense suffering and led many to leave Ireland. Over a million lives were lost during this time. While Irish-Americans celebrate with green-dyed foods, this tradition contrasts sadly with the famine’s memories. That’s not to say that the sight of green-dyed food is offensive to the Irish. After all, the colour green is closely linked with Ireland, known as the Emerald Isle because of its strikingly verdant countryside. Ireland boasts beautiful scenery and warm, friendly people, inviting travellers to engage and enjoy life as if every day were St. Paddy’s Day.
CORNED BEEF Corned Beef: Ever wonder where “corned” comes from?
It’s all about those chunky rock-salt kernels—known as “corns of salt”—that work their magic on meat! This salty sorcery keeps the meat fresh and fabulous. By submerging it in a briny bath, you create an oxygen-free spa for beef to cure in style.
Here’s your potion:
6 cups water 3/4 cup Himalayan salt
6 cloves garlic
6 bay leaves
1 stick cinnamon
2 tablespoons whole coriander seeds
2 tablespoons whole black peppercorns
1 tablespoon juniper berries
4 cloves
2 ½ to 3-pound beef brisket
First, boil that water and salt like a mad scientist, then let it cool.
Toss the spices and brisket into a deep pot or a big glass jar—slice the meat if it’s feeling snug.
Pour the brine over, and to keep that brisket from floating away, weigh it down with clean rocks or a water-filled jar.
Seal it up and let it chill in the fridge for a week, flipping the meat after three days like a culinary acrobat!
After a week, drain the brine and soak the meat in fresh water for 10 to 15 minutes to dial down the saltiness.
Discard that soaking water and pop the meat in a pot with fresh water (bonus points for adding an onion, carrot, celery, and extra spices).
Simmer for 2 ½ to 3 hours until it’s tender enough to make your fork swoon!
Slice it thin and serve hot with horseradish or mustard, or pile it high on sandwiches.
Grandma had a special love for Labskaus, a quirky mix of corned beef, herring, mashed potatoes, and beetroot, topped with a fried egg and a pickled cucumber! For an extra kick, add a small onion, a dessertspoon of rapadura, apple cider vinegar, and a sprinkle of fresh mint & ginger to the cooking water.
Get ready for corned beef magic!
