Fast St. Paddy’s Meal Starts With Pre-Sliced Deli Corned Beef

For a St. Patrick’s Day dinner that’s quick and easy, start with deli corned beef, sliced to order and ready to serve. Arrange over cooked cabbage and carrots, cover and let stand until heated through.

To add extra flavor, the cabbage and carrots are cooked in vegetable broth with garlic and caraway seeds. Serve with soda bread, rye bread or potato rolls from the bakery.

30-Minute Corned Beef & Cabbage Dinner

From the Meat Board Test Kitchens

14 1/2-ounce can ready-to-serve vegetable broth

2 cloves garlic, sliced

1/2 teaspoon caraway seeds

1/4 teaspoon coarse grind pepper

1 small head cabbage, cut lengthwise into 8 wedges (about 1 1/2 pounds)

1 1/2 cups baby carrots (about 1/2 pound)

3/4 pound deli corned beef, sliced 1/8-inch thick

In a large saucepan or Dutch oven, combine broth, garlic, caraway seeds and pepper; heat to a boil. Add cabbage and carrots. Reduce heat to medium-low; cover and simmer 15 to 17 minutes or until vegetables are tender.

Place corned beef over vegetables in pan. Cover and remove from heat. Let stand 5 minutes or until corned beef is heated through. Arrange corned beef and vegetables on large serving platter; spoon remaining cooking liquid over top.

Yield: 4 servings.

Nutrition information per serving: 292 calories, 19 grams protein, 17 grams fat (52 percent fat calories), 1,443 milligrams sodium, 83 milligrams cholesterol.