We love this twist on classic corned beef and cabbage from Senior Contributor Chris Prosperi. Must be because we can’t get enough of that cousin of the cabbage, Brussels sprouts. They’ll soften and become tender in the last 30 minutes of the stew’s cook time. Serve with the easiest sauce of all time: a simple mix of really good mustard and sour cream.
• ON-DEMAND: Listen to Faith and the gang describe this recipe, as well as other twists for St. Patrick’s Day on The Faith Middleton Food Schmooze®. •