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VIDEO: Corned Beef and Cabbage
This corned beef has a twist that may make you wish it was St. Patrick's Day more than once a year. If you don't like all those boiled vegetables, try roasting them instead, says Yankee food editor Annie B. Copps.
RECIPE: Annie's Corned Beef and Cabbage
Got leftovers? Watch Annie make Hash and Eggs.
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VIDEO: Corned beef
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Reader Comments
Comment from Susan Wise on March 10, 2010
Interesting variation on the boiled dinner. The roasted veggies looked amazing; they're probably better for you except for the sodium content. The juices that the meat cooked in are good also for pea soup (same as ham stock).
Comment from Albert (or) Shirley Wilmoth on March 18, 2010
Saw you on the Today show...my question is where do you find brisket for $2.00 lb...lead me there and I will fill up my freezer. shirley
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