Make your st. Patrick's day dinner in one pot. This recipe is a little unusual because it adds bacon to the traditional mix of cabbage, potatoes, and corned beef, but the flavor is phenomenal. And the corned beef is already cooked and sliced so it doesn't have to simmer for hours, as this cut usually does. Most stores sell cooked corned beef in the deli sectionyou may have to ask someone to slice it for you. Ask for 1/2-inch thick cuts, because if the slices are any thinner they may fall apart while simmering in the broth with the vegetables. If you can't find cooked corned beef, you can cook it yourself in the crockpot or on the stovetop. Let it cool in the fridge overnight, then slice it and cook as directed in this recipe. Serve this dish with several kinds of mustard: honey mustard, grainy mustard for texture, and dijon mustard because of the spicy kick. Mustard is the perfect complement to the tender, slightly spicy beef and the mild vegetables.
