I would love to be able to say that I had memories of Corned Beef & Cabbage stewing all day in my home as a young child. Sadly, this story is one of neglect – well not really. I don’t want to make my mother feel any worse than I have. You see my mother cooked meals that my father enjoyed and Corned Beef & Cabbage was one of those dishes that he didn’t particularly like, so the family suffered. Kind of…
It wasn’t until I was living in Las Vegas, Nevada, working for a very large credit card company that I discovered what corned beef was and just how delicious it could really be. I was walking through the cafeteria line at work and they had featured “Corned Beef and Cabbage” for lunch on Saint Patrick’s day – I said what the heck, I will give it a try. I was hooked.
Here is a very tasty version that I have come to love. It is mustardy (I just made that word up), and it has a very nice rich serving sauce that is a perfect accompaniment to this once humble dish. Enjoy!
[gmc_recipe 5139]
