St. Paddy’s Day is upon us, but it’s not too late to
make your own corned beef (and cabbage and mustard) to celebrate.

In Wednesday’s food section, Austin food writer
Maggie C. Perkins wrote about how to make the Irish trifecta, but the key to her recipes is that you don’t have to start planning a week ahead
to make them.

Corned beef, especially, has a reputation for taking a long time to cure, but
using her adapted recipe from Michael Ruhlman, you could buy a brisket today and eat it as corned beef tomorrow.

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Click here to read the full story, including her stone-ground beer and sweet onion mustard and a maple mustard-roasted cabbage
with bacon that is her most-requested veggie side dish.