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Corned beef and cabbage - A new version of an old favorite

March 10, 1997

A new version of an old favorite

It wouldn't be St. Patrick's Day without corned beef and cabbage. Update a tried-and-true favorite with Dijon-Glazed Corned Beef and Savory Cabbage with Red Potatoes.

Cooking a corned beef brisket is easy. Just put it into a large pan, add water to cover, then gently simmer, tightly covered, until the brisket is fork-tender. The brisket needs no attention while it simmers. Boiling does not hasten the cooking process; it only causes the brisket to be tough and dry.

For the updated twist on tradition, make a simple glaze of honey, orange juice concentrate and Dijon-style mustard. Spread the glaze over the brisket, then broil for a few minutes to set.

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Serve with cabbage and red potatoes, enhanced with a savory drizzle of butter, green onions and horseradish. Round out the menu with soda bread - either homemade or purchased from the bakery.

- Associated Press

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