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Is Corned Beef and Cabbage actually Medieval?

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Tasting History

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127,875 görüntüleme • 7 ay önce •via X (Twitter)

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This is an old video, but the recipe is timeless. I’ve been making this corned beef every St. Patrick’s Day for as long as I can remember, and it never gets old. The sticky bourbon-molasses glaze gives the meat an irresistible sweetness that balances the brine. You can keep it classic and serve it with cabbage, potatoes and carrots simmered in the poaching liquid. Or do what I love most and turn it into a great sandwich. Grab some crispy bread, slather on some beautiful Russian dressing and pile it high with that glazed corned beef. Want the full recipe? Check out What’s your go-to St. Patrick’s Day recipe?
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This is an old video, but the recipe is timeless. I’ve been making this corned beef every St. Patrick’s Day for as long as I can remember, and it never gets old. The sticky bourbon-molasses glaze gives the meat an irresistible sweetness that balances the brine. You can keep it classic and serve it with cabbage, potatoes and carrots simmered in the poaching liquid. Or do what I love most and turn it into a great sandwich. Grab some crispy bread, slather on some beautiful Russian dressing and pile it high with that glazed corned beef. Want the full recipe? Check out What’s your go-to St. Patrick’s Day recipe?

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