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Corned Beef and Cabbage Get Saucy for St. Patrick’s Day

Corned beef and cabbage to fill your belly before a day (and night) full of drinking.

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With a name like The Parsley Thief, it’s no wonder that Katie likes to get into a bit of mischief when it comes to her food. The great thing about her blog is that she always features relevant recipes, like Corned Beef and Cabbage for St. Patrick’s Day.

She shows readers how to achieve that briny flavor and shredded texture in the beef brisket, and she leaves the vegetables whole to make sure they don’t cook too quickly and get mushy. The ground mustard and bouquet of fresh herbs add that classic corned beef flavor. Needless to say, Katie’s got this corned beef thing down pat.

This is where things get a little bit interesting. Shall we say…saucy? Katie has adapted these two sauces from Bon Appétit that she never goes without when making corned beef for St. Patty’s Day.

The first is a Guinness-spiked mustard sauce that combines whole grain and smooth Dijon mustards with Guinness beer and brown sugar. The second is a punchy horseradish sour cream that puts a twist on the classic by adding a bit of dill pickle and fresh chives. Both of these sauces compliment the richness of the meat and provide both sweet and spicy options for your family to enjoy. 

If you’re looking for a great corned beef and cabbage recipe to serve this weekend, but with a twist, I’m sure The Parsley Thief wouldn’t mind if you stole this one from her. Have fun corning and happy St. Patty’s Day!



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