Entrees » Corned Beef & Cabbage
The name "corned" beef comes from the size of a piece of salt (as big as a kernel of corn!) used hundreds of years ago as a preservative. Chef Matthew Richey shares this fact and many others while offering a fascinating history of corned beef & cabbage. He then demonstrates his techniques for this mouth-watering and good-for-the-soul dish with a traditional parsley sauce.
Posted Tuesday, April 26, 2011, at 2:27 am by danny hernandez:i learned alot and was schooled great with corned beef
Posted Thursday, March 12, 2009, at 2:53 pm by John T. Fitch:I thought Mr. Richey gave an excellent presentation of preparing this dish. Thank you.
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