TODAY on MHTV: Many families cook a traditional Irish meal on St. Patrick’s Day, and this year I’m joining in. Normally, corned beef takes a long time to prepare so I came up with my own version that’s not brined, pickled, boiled or dyed; I call it “uncorned” beef. A slow braise in beer and oj, plus chunks of beets, give the meat its signature color and flavor. I like to use the leftovers to make a Reuben-style sandwich complete with melted cheese and Russian dressing. More from the show.
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