For too long now, people who are offended by the smell and taste of cooked cabbage have been completely neglected when it comes to St. Patrick's day fare, so here is a corned beef and cabbage recipe for cabbage haters like me.

Just because some of us don't care for cooked cabbage is no reason for us to be robbed of the joy of corned beef on St. Patrick's Day. I, for one, am not going to take it anymore. Surely I am not the only person on planet earth who would like to partake of some corned beef without having to choke down some cooked roughage.

With my thanks to, here's how to make it happen.


What you'll need: 3-4 lbs. corned beef, 1/2 cup dry red wine (not sure what to do with the rest of the wine), one packet dry onion soup mix, 2 tablespoons dark brown sugar.

1] Put corned beef into a roasting pan, pour the wine over it, and sprinkle on the onion soup and pat it down with your hand.

2] Roast the meat until fork tender, 2-3 hours at 275-300 degrees

3]When the meat gets tender, sprinkle on the brown sugar and cook until the sugar melts

4] Remove beef from oven and carve into very thin slices

It could not be more simple -- although I'm apparently going to have to invest in a roasting pan. If I can actually pull this off I will let you know how it goes, and you do the same.

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