St Patrick’s Day is coming soon and that means Corned Beef and cabbage. Although popular around mid-March it’s not something many make the rest of the year perhaps due to the meat not being readily available in most grocery stores. This recipe is wonderful leaving your vegetable cooked tender, not all mushy like most recipes. The final step of the recipe is roasting the meat giving it an incredible crust because of the sweet glaze.
- Irish corned beef is a timeless dish that goes way back for people. Cooks recommend boiling the dish to perfection but avoid soggy vegetables.
- Remember to include cabbage and carrots diced into the dish. They can be boiled until tender so that they taste great in the dish.
- The recipe is sure to be a crowd-pleasing item in a number of ways. Guests will leave good feedback for the dish that is prepared for them.
“I’ve seen a lot of Corned Beef and Cabbage recipes where the cabbage and carrots are cooked to death and are soggy and practically inedible. Not this recipe!”
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