My husband has sworn that he doesn't like corned beef and cabbage. Though he loves corned beef sandwiches. But the corned beef I cooked this week (simmered, rather than baked) was really dry and kind of tasteless. So I diced it and stir-fried it with shredded green cabbage and julienned carrots, a little bacon fat and some allspice. Perked it right up, and my husband loved it. Quite good with some horseradish, too. From now on, I'll go back to slow-baking my corned beef in a covered casserole; it just turns out juicier and more flavorful.
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