Your traditional fare sounds delicious. I’m aware gnat our American celebration of St. Patty’s Day is far from traditional. Too bad about Guinness Stout!

st. Patrick’s Day as a mild protest. It is a British recipe in origin. Except for trendy eateries and tourist places, it is not served. Most in Ireland will have Irish stew or Irish pot roast. Just found out that Guinness Stout is no longer an Irish company, you guessed it, it is now owned by a British firm. Will they never leave us alone? hahaha

That’s ambitious! I’ve said,for years, I’d try that but never have.

Thank you, Martin!

Dana,

Isn’t it a big surprise? So glad it turned out for you. Thank you for letting us be a part of a great meal.

Thank you, Mary. You’re awesome.

I shared it over on the Best Southern Recipes Facebook page!

Thank you, Mary! Baking on the mustard/brown sugar coating makes a significant difference.

Margaret,

I’m intrigued by corned beef in vegetable soup. I’ve never thought about that but will have to give it a try. My standard glaze for ham is apricot preserves, brown sugar and mustard.

Hi Jackie,
I’ve been cooking for almost 60 years; including several years professionally. The more I think about the citrus in the brew, the more it makes sense. The sweet counteracts the salt and the acid in the citrus will cut some of the grease.
I understand about the fruit in your backyard. My wife and I lived in the FL Keys for a little over 4 years; 2 of those aboard my tugboat. Now there’s a challenge, cooking while underway. We lived on land for 2 years and grew our own mangoes, papayas and Key limes. There’s a cooking experience; cooking with Key Limes. I miss making Key Lime Pies, cookies and cakes. My father-in-law, who just passed away in November lived only a few minutes away in Key Colony Beach. Every time we visited him, (we now live in Lugoff, SC), I always had to bring back a stash of Key Limes. Nothing goes better in your “Captain n’ Coke” or Corona then a wedge of Key Lime. My dear friend and neighbor can eat raw lemons and limes. He’d never had a Key Lime before. One bite and he crossed the ‘Eighth Dimension’ quicker then Chuck Yeager broke the sound barrier. He puckered so much, I thought he was going to collapse into himself, like a “black hole.” It was epic!
The brown sugar and mustard is usually my ‘go-to’ for ham, and a few other things. I’m going to have to try this on the next corned beef; along with the oranges. Thank you.
God bless.

Hi Chris!

I literally laughed out loud over Buckeroo Bonsai!

I’m a big proponent of cooking with citrus, especially for braising and simmering. Mind you, I have several citrus trees in my backyard. I slice and freeze oranges and lemons to plop in cold beverages and for citrus water throughout the year. Plus, I freeze oranges whole just for cooking purposes. So, I have more access to citrus than the average bear so this certainly influences my choice of cooking ingredients. Anyway…….oranges do not overpower the flavor but add to it nicely. As far as brown sugar and mustard, that’s one of the best flavor combos in the world, to my estimation. Don’t go crazy with the sugar, just enough to add balance to the mustard and give a beautiful crust. I’m telling you, I will do this forever and ever. Amen.

Cindy,
Be sure to try it next time. I will finish off corned beef that way for evermore.