Of course, there's a family secret too!  One that we share with you in every piece of our Corned Beef.  Our family recipe for curing and "olde-fashioned" spices harkens back to the old country.   Various locally grown spices, herbs and only the freshest ingredients are combined to create the rich taste that defines our Corned Beef.  That is why the incredible full flavor of Murphy & David's Corned Beef is always robust and savory, never bland. And our Corned Beef tastes great with a wide variety of cooking methods. Our special curing ensures that after gently cooking to perfection, every bite is juicy, tender and rich, whether you cook it in water, put it in the oven as a roast, use a crock pot or pressure cooker.

Breakfast

Corned Beef Hash

Ingredients

• 1 medium onion - cut into chunks

• 2 leeks - sliced thin

• 1 beet - diced

• 1 large carrot - chopped

• 1/2 red pepper - cut into strips

• 1 tablespoon olive oil

• 6 red skinned potato - unpeeled

• 1 1/2 pounds cooked Murphy & David's Corned Beef - chopped

• 6 tablespoons crisco - divided

• salt and pepper to taste

• 8 large eggs

Serving Description: 1 patty with egg
Servings: 8

Directions

1. Preheat oven to 350 degrees.

2. Place the first six ingredients in a large bowl and toss. Transfer to a large baking sheet that has been covered with foil.

3. Sprinkle vegetables with salt and pepper and roast until vegetables are soft, approximately 45 minutes.

4. Boil potatoes in a medium pot until tender, 20-30 minutes. Drain.

5. Mash 2 of the potatoes. Cut the remaining four potatoes into small cubes.

6. Place roasted vegetables, mashed potoates and Corned Beef in the food processor. Pulse until coarse pureé forms.

7. Transfer to a large bowl and add in the diced potatoes.

8. Mix all together.

9. Form mixture into 8 patties, approximately one cup each, 1/2 inch thick. These can be made one day ahead, covered and chlled until ready to cook.

10. Melt three tablespoons of crisco in a skillet and add four patties, cook until heated through and browned, approximately five minutes each side. Do not cover. Try to only flip once as they are soft at first and may fall apart.

11. Repeat with three tablespoons of crisco and the last four patties.

12. Pour enough water in another skillet to a two inch depth.

13. Add one teaspoon salt, bring to boil, reduce to a simmer.

14. Crack eggs, one at a time, into the water. Do four eggs at a time so that they don't stick together.

15. Cook until the whites are set but the yolks are soft, approximately four minutes.

16. Place one patty on a plate. Using a slotted spoon, place one drained egg on top of each patty and serve.

Lunch

Corned Beef Reuben

Ingredients

• 2 slices marble rye bread

• 2 tsp. butter

• 2 slices deli swiss cheese

• 4 slices Murphy & David's Corned Beef - sliced thin

• 1/4 c. sauerkraut - drained

• 1 Tbsp. thousand island dressing

Serving Description: 1 sandwich
Servings: 1
Container: skillet or panini grill
Prep Time: 5 min.
Cook Time: 5 min.

Directions

1. Heat skillet or panini grill.

2. Butter one side of each piece of marble rye bread and lay one piece butter-side down on the skillet or grill.

3. Layer swiss cheese, Murphy & David's Corned Beef and sauerkraut on top of bread.

4. Spread dressing on top of sauerkraut and top with the second slice of bread with the butter side up.

5. Grill on each side until nicely golden brown.

6. Serve warm.

Dinner

Slow Cooker Corned Beef & Cabbage

Ingredients

• 3 to 3 1/2-pound ready-to-cook Corned Beef, preferably flat-cut

• 1 ¼ cups semi-dry white wine, such as Riesling

• 1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces

• 2 to 3 large carrots (about 1/2 pound), peeled and cut into 1- to 2-inch pieces

• 1/2 small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges

• 3 tablespoons Dijon mustard, plus more for serving

• 2 tablespoons honey

• Flaky sea salt, if necessary

• Black pepper

Serving Description: full dish
Cook Time: 8 hours

Directions

1. Remove the Corned Beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don’t rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you’d like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.

2. Transfer the Corned Beef into a 6- to 8-quart slow cooker with the fat cap facing up. Add the wine and the spices from the packet. Cook on high for 4 hours.

3. Reduce the heat to low. Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef. Lay the cabbage wedges on top. Cook on low for 4 hours, or until the vegetables and beef are tender. (A paring knife should slip easily into the beef, though the meat shouldn’t be falling apart.)

4. Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the slow cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.

5. Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.