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1/2 Photos of Sheila's Famous Mustard-Glazed Corned Beef and Cabbage
I grew up on corned beef and cabbage, which we had regularly (and not just on St. Patrick's Day). It was something I always enjoyed so I was surprised when, as an adult, I came across many people who professed their dislike for the meal. After much experimenting, I came up with a juicy, tender corned beef that everybody likes, even the corned beef-haters. This recipe halves easily. For the liquid, I prefer a nice caramel porter. While this takes several days, there really is not a lot of real effort involved, just planning.
Units: US | Metric
Serving Size: 1 (785 g)
Servings Per Recipe: 8
The following items or measurements are not included:
whole black peppercorns