To make corned beef with cabbage and potatoes, first, render the fat from some bacon that you’ve cut into matchstick-size strips or any size dice in a large saucepan or pot over medium heat. Toss in some large wedges or large chunks of green cabbage and cook, turning as needed, until the edges are lightly browned. This will impart a little extra flavor oomph to the cabbage. Add some of the reserved cooking liquid from the corned beef to the pot. Then toss some chunked potatoes and the sliced corned beef in with the cabbage, cover, and cook until the cabbage is tender. (If you prefer the potatoes not pick up any cabbage flavor or color, boil them separately in salted water.) Either way, cover and cook until the cabbage and potatoes are tender. The liquid that steams the cabbage then becomes a delicious sauce into which you can, if you like, stir a tablespoon of Dijon mustard. [art]Brent Hofacker[/art]