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GastroRedux

United States

Member since Mar 2011

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Reviewed Corned Beef and Cabbage

Mar 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

A variation I do is using baby Portobello mushrooms. I also do not use celery, as I find using celery in anything will impart its slightly bitter-sweet flavor in it. Good for poultry; not so much for pork or beef, in my opinion. As a tip, put the pepper and bay leaves in a bouquet garni or a mesh tea infuser ball, and put that down into the water....

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