Ellie Moloney Wilson
MS, RDN, CDN
We are back with a St. Patrick’s Day edition of our Value Meals! Take a look below at this week’s meal planning items:
Meal 1: Corned Beef & Cabbage
1 lb. Shannon Farms Flat Cut Corned Beef Brisket
5 lbs. bag Market 32 Red Potatoes
1 lb. bag Full Circle Whole Carrots
3 lbs. (about 1 head) Green Cabbage
Shop Corned Beef & Cabbage items here!
Meal 2: Reuben Sandwich
1 lb. Shannon Farms Flat Cut Corned Beef Brisket
1 loaf Market 32 Rye Bread
1 package PICS Sliced Swiss Cheese
1 jar (14oz) PICS SauerkrautÂ
1 jar (24oz) PICS Pickle Spears
Shop Reuben Sandwich items here!
There are a few weeks of the year when you know what you will be having for dinner, and in my family, this is one of those weeks! The ingredients are well-known and on sale this week, so classic this meal would almost make itself, if you don’t have a family recipe or a friend who always makes enough for the neighborhood. I, of course, have the best recipe – my Aunt Sheila’s, written down about 25 years ago on a now slightly crumpled, “well-seasoned” piece of paper. The ink is smudged, splashed by something at some time but rescued and dried and saved in the recipe box every year since. Â
Planning this blog got me thinking about meal traditions, how they connect us generationally and how they are reinvented over time – cooked in different pots and ovens, with spices or not, braised and baked and boiled – how many ways can this meal be made? Then I googled “Corned Beef and Cabbage” and got this: About 46,900,000 results!Â
That is impressive! As I scrolled through, the descriptions told the story of its travels over time -Grandma’s, Mom’s, Dad’s, slow cooker, Southern-style, Instant Pot, and more. Top 40 recipe collections for every food magazine or cooking show, fancy, saucy, and crispy. The corned beef and cabbage meal tradition we know in America has roots in Ireland, but was reinvented and expanded in New York City, when the migration of Irish to America exploded in the late 1800’s, and the community connection of Irish and Jewish residents in neighborhoods with kosher butchers restored access and enjoyment to this iconic meal. *
Meal 1: Corned Beef & Cabbage
There are so many ways to cook corned beef, I thought it would be best to share this link How Long Should I Cook Corned Beef and “season” the blog with hacks and tips.
In case you don’t have a family recipe, we have one for you try: Classic Corned Beef with Cabbage & Potatoes (beefitswhatsfordinner.com)
- Tip – Cook both briskets/roasts at once and store the second wrapped in the refrigerator for the Reuben Sandwich meal. For best results, do not slice the second roast until you are preparing the sandwiches.
- Hack – When the brisket is done according to your recipe, wrap it in foil and place in a small cooler or in an oven set on 150 degrees to rest and redistribute juices into the meat. Rest for at least 45 minutes, ideally up to 2 hours, checking to be sure the internal temperature doesn’t go below 140 degrees. When you are ready to serve, be sure to slice against the grain, or the meat will shred into a stringy (but still delicious) pile versus a juicy, servable slice.
Meal 2: Grilled Reuben Sandwich (or Panini!)
The Reuben is a classic – juicy, savory and succulent, it is an icon by itself. It is also easy to prepare if you already cooked the corned beef.
- From the pantry – PICS Thousand Island Dressing and PICS Unsalted Butter, softened.
- Utensils – Sharp chef’s knife, large, flat spatula for turning the sandwich, fork or tongs for the sauerkraut.
- Prepare a large frying pan with a flat base or a griddle with a spray of PICS Vegetable Oil. Keep a large pot top available to assist with heating the sandwiches and ensuring the cheese melts.
- Hack – warm canned PICS sauerkraut in a saucepan. Keep a large fork or tongs handy to place kraut on the sandwich.
- Slice the brisket against the grain, into thin slices.
Set up your sandwich ingredients – sliced rye bread, sliced corned beef, warmed sauerkraut, sliced Swiss cheese, dressing and butter. When you are ready to assemble, turn the burner heat to low-medium for the pan or griddle.
- Place 4 slices of rye bread on a counter or cutting board and spread 1 TBSP PICS Thousand Island Dressing on one side.
- Place a slice of Swiss Cheese on the dressing.
- Using the fork or tongs, place warmed, drained kraut (hold over the pot to drain for a few seconds) on the cheese.
- Place several slices of corned beef on the sauerkraut.
- Take the top slice of bread and spread 1 TBSP of PICS Thousand Island Dressing on one side. Place the dressing-side down on the sandwich.
- Butter the top side of the sandwich bread.
- Repeat the procedure for all 4 sandwiches.
When you are ready to grill, place some butter in the pan to melt. Carefully transfer the 4 sandwiches to the pan. Place the pot top over the sandwiches or pan to concentrate the heat and melt the cheese. Grill until golden brown on both sides, flipping the sandwiches after 3- 4 minutes. Serve with pickles, Cole slaw and LOTS of napkins! Enjoy!  Â
*Accessed 3/4/2028; https://www.foodandwine.com/news/complicated-irish-history-corned-beef