The Secret to a Surpassingly Tender Corned Beef and Cabbage

By Anonymous

This Palestinian chef learned to make the St. Patrick’s Day favorite from her Irish-American neighbors—and then made it her own with some deft spicing and a generous pour of Budweiser

IT’S HARD TO SAY how many Palestinians were living in Brooklyn in the 1970s, when Rawia Bishara arrived as a 19-year-old. But Ms. Bishara, who now runs the celebrated restaurant Tanoreen with her daughter, Jumana Bishara, knows this: “We were the first ones on our block for sure.” That block, a strip of cobblestones along the waterfront in the Bay Ridge neighborhood, was a veritable United Nations. “You had the Regans on one side, the DiBellas on the other. Theo, who was Greek. Emile, the Lebanese guy no one knew was Lebanese until his mother came to visit,” she reminisced on a recent afternoon at her current home, just...