As hardcore Scots, we celebrate St. Patrick’s Day with a certain level of ferocity. Our friend Ian from the Salt Lake Scots Pipe Band marches down the street and gives a concert for the neighborhood. My brother-in-law Bill reads from the Irish poets with his beautiful, sonorous voice. Our neighbors Mickey and Sharee Gallivan bring over an aged whiskey that would melt your internal organs clear out of your body. And then–the Corned Beef and Cabbage with Mary Helen’s Magnificent Mustard Sauce. This is from my mother–the coolest woman in North America–and it’s amazing. Sharp, tangy, delicious. Seriously, you could use it as a beverage. Try it out, you’ll be hooked. A little gift from my family to yours. By the way, if you do better with visual instruction, check out “Cooking With Todd & The Toddler–A Complete Corned Beef & Cabbage Dinner Tutorial.” on our YouTube channel.
Mary Helen’s Magnificent Mustard Sauce
2 tbsp sugar
2 tbsp plain yellow mustard (NOT the fancy stuff)
1/2 tsp salt
6 tbsp white vinegar
4 tbsp water
Low heat, stir till thickened. Next time you see me I expect a hug, but don’t make it weird.
What about the corned beef?
I’ve heard questions from some of you about the corned beef–apparently a little intimidated. Trust me, if a cooking feeb like ME can do it, so can you. There’s a little packet of spices attached and clear instructions. You either boil or bake, it’s up to you. The corned beef comes usually in two ways–flats or points. Flats are a little more expensive, points a little more fatty, so it’s up to you. Throw in carrots, cabbage, potatoes, parsnips, and you’ve got a feast.
(Photo Credit: Mlke)
You’ll have leftovers, so tomorrow I’m giving you my mother’s secret recipe for Colcannon. Oh, you gonna love me!
This is The Todd in his MacLean of Duart kilt, and my brother-in-law Bill in his…well…I think Bill just really likes wearing a skirt.