Corned Beef and Cabbage

George Hirsch March 14, 2026

Since March is officially 'Irish Awareness Month,’ I want to offer you the luck of the Irish by kicking off a St. Patrick's Day food tradition with Corn Beef and Cabbage...umm, Irish-American, that is, and not part of the repast on the Emerald Aisle.

Since the early 1900s, Americans proclaimed corned beef and cabbage their favorite Irish dish, even though it had never graced dinner tables in Ireland. Since then, Americans have embraced it as the St. Patrick's Day meal on March 17th. Corned beef got its name before refrigeration, when meat was preserved using coarse grains of salt, called 'corn.’ Today, beef is corned with spices strictly for flavor, not preservation, so the meat must be refrigerated. Whether you're a wee bit Irish or not, boost your luck by celebrating St. Patrick's Day with friends and a feast.

It is said that President Grover Cleveland once noticed the aroma of corned beef and cabbage coming from the servants’ quarters at the White House. He asked to trade his dinner for the staff meal and commented, " This was the best dinner I had had in months."

Lá Fhéile Pádraig Sona Duit, Gaelic for Saint Patrick's Day

Corned Beef and Cabbage with Boiled Vegetables

Serves six-eight

chefgeorgehirsch.com | George Hirsch Lifestyle

3-pound corned beef brisket

4 cloves garlic, peeled

Fresh ground black pepper

2 Tablespoons pickling spices,

3 bay leaves

1/4cup sugar

1/4cup cider vinegar

1 large onion, peeled and quartered

6 carrots, peeled

6 Yukon potatoes, scrubbed

3 turnips, peeled

1 head cabbaged, leave core on and cut into eighths

Place corned beef brisket in a very large soup pot. Fill the pot with cold water to cover the meat. Add sugar, cider vinegar, pickling spices, bay leaves, and garlic.

Bring to a boil over high heat. Boil for 5 to 6 minutes, skimming off any scum that rises to the surface with a large spoon.

Reduce the heat to a simmer, cover the pot, and let it simmer for 1-2 hours. Test the meat for tenderness with a large fork; it should have a little resistance. Be careful not to overcook corned beef, or the meat will become dry and stringy. If fully tender, turn off the heat and let the meat rest in the liquid.

Add all the vegetables to the pot with the meat one hour before serving, and before the meat finishes.

Timetable for the vegetables:

• onions, simmer 1 hour

• carrots, potatoes, and turnips simmer for 30 minutes

• Simmer cabbage for 20-30 minutes

Slice only as much meat as you will immediately serve, keeping the rest in one piece for future use. Serve with a variety of mustards and horseradish.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

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This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

George Hirsch’s Cedar Plank Salmon

George Hirsch July 6, 2025

I've introduced the age-old art of hot smoking on wood planks for over twenty-five years in my TV shows and cookbooks. It's foolproof and quite impressive for entertaining, and as I say at the end of my show.."If I can do it, you can do it!"

However, this technique of cooking on planks is far from new. The Indians in the Pacific Northwest cooked on cedar and alder, a tradition done for many centuries, as all cooking was done on an open fire. Once you try it yourself, you'll see why.

Chef George’s Cedar Plank Salmon

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

*1 cedar plank

One 1 1/2-pound salmon fillet

Juice of one fresh lemon

1 teaspoon each: thyme, rosemary, paprika, black pepper

3 Tablespoons olive oil

2 Tablespoons butter, melted

1 Tablespoon chopped fresh dill

1 lemon, sliced

Soak plank in water to cover for 2 hours; drain.

Preheat the Grill to high.

Rub the plank with one tablespoon of olive oil.

Place fillets on the plank; season with thyme, rosemary, paprika, black pepper, dill, and lemon juice. Top with remaining olive oil.

Grill for 10-14 minutes on a covered grill for optimum smoke or until the fish is cooked. The thickness of the fillets will determine the final cooking time.

Before serving, top with fresh dill butter and serve with extra fresh lemon slices, or grill lemon slices along with salmon.

Tips:

Planked Salmon as seen on George Hirsch Lifestyle TV Series — Planked Salmon as seen on *George Hirsch Lifestyle* TV Series

*Soak planks for at least 2 hours or more in cold water before you fire up the grill.

Make sure the grill is good and hot; this is key! Grilled cedar-planked fish takes on a wonderful smoky flavor. The plank will be charred, but the fish will be perfectly cooked. When opening the grill, if the planks do not fit up, spray the plank with water to douse the flame and immediately close the grill cover to reduce oxygen.

Note: Cedar plank should be untreated non-resin wood, no thicker than 1 inch.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

GEORGE HIRSCH’S SLOPPY GIUSEPPE BURGER

George Hirsch May 22, 2025

The weekend calls for a burger, but not just any burger. Grilled slider served on a potato roll, with pickled bourbon peppers, an Italian-style sweet sloppy Joe sauce, topped with crisp sriracha slaw made with farm-fresh veggies, and a side of garlic kettle chips.

Burger Bash Chef George Hirsch Beauty Plate

George's SLOPPY GIUSEPPE is a winning combination

Grilling a winning burger from the bun up takes time and the freshest farm-picked ingredients. For my SLOPPY GIUSEPPE, the peppers were farm-picked and pickled the same day, two months ahead of adding to my burger. I used a colorful mix of vine-ripen sweet and hot peppers, and the vinegary brine was topped off with bourbon for added zip. The Sloppy Sauce is a homemade sweetened Italian tomato sauce, and the slaw—is a mixture of crunch tossed at the last moment in a creamy sriracha dressing. With no compromise to the meat tossed on the grill, my signature special meat blend, and the only bun of distinction worthy for such honest “sloppy goodness’ is a soft potato roll.

SLOPPY GIUSEPPE BURGER

Makes eight quarter-pound burgers.

chefgeorgehirsch.com | George Hirsch Lifestyle

*Weight before cooking

1 3/4 pounds ground beef, short rib blend, 80/20 lean/fat ratio

3/4 pound sweet Italian sausage, removed from casing

Freshly ground black pepper to taste

Accompaniments: Potato Rolls, a mix of sweet & hot vinegar peppers, sloppy sauce, sriracha slaw,

In a 2-quart mixing bowl, combine the beef and sausage meat, then mix with a fork, taking care not to overwork the meat. Divide into 8 or 10 equal portions and form into 3/4-inch-thick patties. Use raw meat from two of the above-formed burgers for sloppy sauce. Cover and refrigerate for 1 hour.

Sloppy Sauce

George Hirsch Lifestyle | chefgeorgehirsch.com

Makes about 2 Quarts or enough topping for 16 SLOPPY GIUSEPPE burgers.

2 Tablespoons Olive oil

1/4 cup chopped onions, sweet red peppers

8 cloves fresh garlic, chopped fine

1 - 15 ounces each of Tomato Sauce & Tomato Puree

1 1/2 cups ketchup

1/2 cup light brown sugar

1/2 teaspoon hot pepper flakes

1 pint of IPA

1 teaspoon each dried basil and oregano

2 bay leaves

2 cups water

Preheat a saucepot to medium temperature. Add olive oil and two burger patties, browning lightly; add onions, peppers, and garlic. Cook for an additional 2 minutes; do not brown the vegetables. Add all remaining ingredients using water to rinse out any additional tomato sauce left in cans. Simmer for 45 minutes. Keep warm until topping burgers.

For Slaw & Dressing as seen on George Hirsch Lifestyle

Vegetables: 1 small head of shredded white cabbage, 1/2 head of shredded red cabbage, two grated carrots, 1/4 of a sweet onion, thinly sliced, two cloves of finely chopped garlic, and three chopped green onions. Mix 2 cups of mayonnaise, 1/4 cup of white vinegar, 1/2 cup of sweet chili sauce, 1/4 cup of sriracha, 1/2 cup of chopped fresh flat-leaf parsley, pepper, and sea salt to taste. Add dressing to slaw thirty minutes before serving.

Preheat the grill to medium-high. Place the burgers on a hot grill and cook for about 3-4 minutes per side, turning once.

Serve on lightly toasted Potato Rolls, first the peppers, then the burger, sloppy sauce, and slaw. Serve extra Sloppy Sauce on the side, accompanied by plenty of napkins.

Note: If you don’t see ground short-rib beef in your butcher shop, by all means, ask for it. Whenever you’re mixing any ground meat product, it’s a good practice to have the meat and bowl well chilled. Not only will a chilled bowl help reduce bacterial growth, but it will also aid in binding the beef. If possible, use a metal bowl for mixing the ingredients and place it in the freezer beforehand. If your kitchen is warm, place the bowl over a bowl of ice when incorporating the meat with the spices.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Lamb Shanks with Mousseline Potatoes as seen on George Hirsch Lifestyle

George Hirsch March 16, 2017

Lá Fhéile Pádraig That's Gaelic for Saint Patrick's Day or St. Paddy's. It's one of those days of the year where we all wear green, feel a wee bit Irish and spread good cheer. In honor of next week's holiday; Pionta Guinness, le do thoil. Sláinte! That's, a pint of Guinness please and cheers!

irish lamb shank potatoes guiness white border .png

Pionta Guinness, le do thoil. Sláinte!

Lamb Shanks with Mousseline Potatoes as seen on George Hirsch Lifestyle

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

4 whole lamb shanks

2 Tablespoons olive oil

1/4 cup carrots, chopped

1/4 cup onion, chopped

1/4 cup peas, fresh or frozen

1/4 cup celery, chopped

10 cloves garlic, peeled and sliced

1/4 cup Balsamic vinegar

1/4 cup tomato sauce

2 cups chicken broth

1 Tablespoon rosemary

1 teaspoon thyme

Preheat large saucepan. Add olive oil and brown meat on all sides. Add onions, garlic, carrots, celery and cook until light brown.

Add vinegar and reduce for two minutes. Add tomato sauce, broth, rosemary and thyme. Cover and cook meat for two hours at a gentle simmer.

The lamb shanks are fully cooked when the meat becomes flaky and shrinks away from the bone. Add peas to the lamb shanks and vegetables. Cook for 5 minutes longer.

Serve the cooked Lamb Shanks with sauce and vegetables on top of hot, steamy Mousseline Potatoes.