Top O’ Your Cabbage

I’m somewhat inclined to post a recipe for corned beef and cabbage, but as an Irish-American, I am well aware that corned beef cabbage can either be really really delicious or really really terrible.  I don’t want to advise anything and be the one to drag your meal down.  I don’t roll like that . . .


What I will dig up a recipe for is for something that you can top your corned beef and cabbage with!  It’s much simplier and something I am willing to take responsibility for.

Last year, my friend KW and I trekked through New York, looking for an Irish place that wasn’t insanely packed with drunk people who had been at the parade earlier in the day so we could get our traditional St. Patrick’s Day meal.  It took over an hour and lots of walking, but we ended up somewhere that fit our requirements.

The meal was decent, corned beef was salty and the cabbage was soft but not mushy.  The ultimate highlight for both of us was the Guinness Mustard that was served to top the meal.  I think KW and I could have drank the mustard, it was sooo good. 

So, here’s a recipe for it that I found, hopefully it’s the same and hopefully it brings you some St. Patrick’s Day joy!

6 servings


  • 1/2 cup coarse-grained Dijon mustard
  • 2 tablespoons regular Dijon mustard
  • 2 tablespoons Guinness stout or other stout or porter
  • 1 tablespoon minced shallot
  • 1 teaspoon golden brown sugar


  • Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.



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