This tender fall-apart corned beef will make your St. Patrick's Day dinner the talk of the town. Serve it with cabbage potatoes and carrots to complete your holiday meal.
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How to Make Corned Beef & Cabbage | You Can Cook That | Allrecipes
Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She is also a food photographer.
A long-braised one-pot meal of corned beef cooked to perfection and served with tender cabbage potatoes and carrots would please any Irish-American on St. Patrick's Day. Add some mustard or a creamy horseradish sauce and you've got a real feast. (Take a step back green beer people!)
Corned beef is usually a flattened brisket but sometimes it is made from a round steak that has been cured with salt. Coarse-grained rock salt also called "corns" or salt (one of several explanations for why it is called corned beef) was used when people first began preserving meat by curing it with salt.
