It’s almost St Patrick’s Day and time for our annual cooking of the corned beef. A few years ago we discovered that Carl’s in Kittery makes their own and it’s the best. Followed a Bittman recipe we have used before. With two sauces. Guiness Mustard and Horseradish Cream. A really nice wine paring: Bookcliff Cabernet Franc given to us by our friends Deb and John.
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