Top o' the mornin'! It's time to get ready to cook some corned beef. As we head into Monday's St. Patrick's Day, there will undoubtedly be lots of corned beef cooking this weekend.

Corned beef: Top 5 Meats of all time. Edit: Add fourth option. Joy of Cooking makes no suggestion. Maybe it doesn't matter at all. Edit 2: Add detail to subject line.

Preheat the oven to 350°F. Slice the bread into cubes and place them in a bowl. Melt the butter in 15-second bursts in the microwave and pour over the bread cubes. Toss the bread in the melted ...

When the potatoes are cooled, heat the pan on the stove over medium heat. Spread the corned beef fat in the pan. Let it render and then stir and allow the remaining bits to crisp up. You may hear ...

Brush some of the glaze on top of the corned beef and broil, 6 inches from the heat source for 30 minutes, brushing with more glaze every 10 minutes. Watch carefully because the glaze can burn.

1/4 teaspoon smoked paprika 1½ teaspoons Calabrian chili pepper paste 1 tablespoon creamy horseradish · 1/2 teaspoon salt or to taste This recipe comes from Sonya Keister's new "Chef's Table ...

And I’m so forever in his debt for that.” While many places use bottom flat corned beef, Jenkins said she uses top round. “With the top round corned beef, it stays a little juicier,” she said.