Once a year, come mid-March, we Americans enjoy the best excuse ever to make corned beef and cabbage, St. Patrick’s Day! Never mind that the dish isn’t really eaten in Ireland, or at least not with the enthusiasm for it that you’ll find here. We’ll celebrate the day the way we like, and raise a toast with a pint of Guinness as well.
The traditional way to prepare corned beef and cabbage is to boil it, both the beef and the cabbage. Several years ago my friend Suzanne introduced me to her favorite way of making the corned beef—speckled with cloves, slathered in honey mustard and baked, served alongside sautéed cabbage.
One day we cooked the dish both ways, boiled and baked. The winner?
The whole family agreed, the baked version, hands down.
But traditions die hard. So, here we present to you both versions, a baked corned beef with honey and mustard (blanched first to extract some of the excess salt), and a boiled version. Also we show two ways to cook the cabbage, boiled or sautéed.
Enjoy and Happy St Patrick’s Day!
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