Corned Beef and Cabbage

From the recipe archive, for St. Patrick’s Day, enjoy! ~Elise

Last year for St. Patrick’s Day, my friend Suzanne had me by for dinner with her family and served the tastiest corned beef and cabbage dish. Usually we prepare corned beef and cabbage boiled, but Suzanne had baked her corned beef in the oven, slathered with sweet hot honey mustard, and sautéed her cabbage with onions on the stove top until they were nice and caramelized. I begged

her to show me how she did it and recently we spent the day cooking together, making corned beef and cabbage both ways - oven baked and boiled. We did a taste tryout with the whole family that evening and the baked version won, hands down. Here I present to you both the baked and the boiled recipe versions.

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