How to Make Corned Beef for St. Patrick's Day — Tips from a Butcher
St. Patrick's Day is one of those holidays where the food matters just as much as the fun. On this episode of Meat & Greet, Myke Stittsworth talks through the art of corned beef — from how it's brined and seasoned to the best way to cook it low and slow until it's fork-tender.
Whether you're doing a traditional corned beef and cabbage dinner or looking for something a little different (corned beef hash, Reubens with the leftovers), Myke shares practical tips you can actually use at home. He also talks about what makes a good cut for corning and why buying from a local butcher gives you better flavor than the pre-packaged stuff.
Episode Highlights
- What "corning" actually means and how the brining process works
- Flat cut vs. point cut — which is better for your St. Paddy's dinner
- Simple cooking method that nails it every time
- Creative leftover ideas: Reubens, hash, and more
About Meat & Greet
Every week, Myke Stittsworth joins the crew on KBUN Sports Radio's High Noon to talk meats, grilling, and what's fresh at Stittsworth Meats in Bemidji, MN.
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