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Irish Lunch

May 7, 2010

Corned beef and cabbage never looked so fancy.

Do you like corned beef? So do we!

Inspired by the recent St. Patrick’s Day celebration, we took the classic combination of cabbage and corned beef and gave it a Michael’s makeover. Out went the stringy, thinly sliced meat, replaced by thick, succulent slices of warm beef—so tender it melts in your mouth, so savory you won’t be able to stop salivating, and so moist that other corned beef just can’t compare.

We braised and lightly seasoned our cabbage to provide the perfect complement to the beef, and added baby carrots, pearl onions, and perfect cubes of potato to complete a vivid composition of colors and shapes, not to mention tastes and textures.

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