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Article: St. Patrick's Day Mash Corned beef and cabbage an acquired tradition
- Article from:
- Bangor Daily News Bangor, ME
- Article date:
- March 13, 2002
- Author:
CopyrightCopyright 2002 Bangor Daily News Bangor, ME. Provided by ProQuest LLC. (Hide copyright information)
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When I was a teen-ager, I dreaded St. Patrick's Day and the
inevitable corned beef and cabbage that Dad would boil up for dinner.
He'd slice it and I'd dissect it, trying to separate the fat from the
meat. (If you've ever eaten corned beef, you know this is no easy
task.) Then, I'd drown the meat in mustard, shake on a little pepper
and mash it all up until it was an unrecognizable blob. If the flavor
of the meat came through, I'd add more mustard. Ditto for the
cabbage. The potatoes and carrots were fine, albeit bland, on their
own.
As I grew older, the mustard-to-beef ratio decreased until I
finally started to eat it condiment-free. I don't know if it was a
matter of taste or tradition, ...