Happy St. Patrick’s Day!

    Happy St. Patrick’s Day—What is Corned Beef and Is It Healthy?

    By Jacqueline Gomes, RD, MBA

    When you think of St. Patrick’s Day what foods come to mind? Irish potatoes, soda bread, and corned beef are just a few of the traditional favorites that are enjoyed at this time of year.

    Though our prideful Irish friends are familiar with these dishes, the rest of us might wonder how to prepare them, how to best enjoy them, and perhaps, how they rate nutritionally.

    Corned Beef is a St. Patrick’s Day staple; “corning” is a method similar to curing. Adding spices and salt helps prevent spoilage while creating an intensely delicious flavor profile; hence, its frequent cameos in sandwiches, as brisket, even as breakfast hash!

    Our Rancher’s Legend Corned Beef makes it easy as the flavoring seasoning packet is already included. Simply add to a pot of water, add the brisket and spices and cook for about 3 hours.

    This garlicky cabbage soup is the perfect cozy addition to corned beef, it’s light and easy to prepare. Enjoy!

    Corned Beef & Garlicky Cabbage Soup

    stuffed cabbage

    Prep: 15 minutes

    Cook: 2 to 3 hours

    Makes: 5 to 6 servings

    Ingredients

    Corned beef:

    • 1 package Ranchers’ Legend Corned Beef Point

    For the Soup:

    • 2 tablespoons extra-virgin olive oil
    • ½ cup minced onion
    • 5 to 8 cloves garlic, thinly sliced
    • 1 ½ teaspoons smoked paprika
    • 6 cups  vegetable broth
    • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
    • ½ head large green cabbage, cored and chopped
    • 2-3 small Yukon Gold potatoes, peeled and chopped
    • 2 tablespoons chopped fresh thyme, plus more for garnish
    • 1 teaspoon salt
    • 2 tablespoons plus 2 teaspoons lemon juice
    • Lemon wedges for serving

    Directions:

    1. Cook corned beef according to package directions, cook for about 3 hours.
    2. For the soup: Heat 2 tablespoons oil in a large Dutch oven over medium-high heat.
    3. Add onions, cook for 3 to 4 minutes. Add in garlic and paprika, cook for about 1 minute.
    4. Stir in vegetable broth, tomatoes, cabbage, potatoes, thyme and salt; bring to a boil.
    5. Reduce heat to medium-low; cover and simmer, stirring occasionally, until the cabbage and potatoes are tender, about 25 minutes.
    6. Shred corned beef or cut into thin strips and top each bowl of soup.
    7. Before serving, stir in 1 teaspoon lemon juice and serve.