My version of a New England boiled dinner deconstructed where the corned beef is cooked, topped with an apricot and mustard sauce, then roasted until glazed. Served with Sautéed Cabbage, Roasted Carrots, and Baby Buttered Potatoes. A delicious meal not to be served only on St. Patrick’s Day.
#cornedbeefandcabbage #cornedbeef #boileddinner #stpatricksdayfood | @thegeneticchef