So, in defense of this, the corned beef in question usually has a pretty complex seasoning profile. It’ll have a big packet with peppercorns, cloves, bay leaves, dill, mustard seed, coriander, and a few other things. (Sometimes mace or nutmeg? It varies with the seller.) The “corned” in the name comes from all the spices (it’s “corn” like in peppercorn). And at the table it’s often also served with mustard or Worcestershire sauce, which brings a whole additional suite of spices, as well as pickled beets. So it’s not as flavorless as that description makes it sound. But it’s true that the corned beef does contribute a salty, savory note, especially to the cabbage.

It is legitimately a very mild, comfort food kind of dish. Vindaloo this isn’t. And we like that too! This just fits a different kind of mood.

I guess I just think it’s hilarious how much of an anti-advertisement the name is. Like, it’s so emphatically not going to appear on the menu of any fancy gastropub. Caramelized pear and arugula flatbread with candied walnuts and gorgonzola? Nope. Boiled dinner. Deal with it.