Recipe by GREG IN SAN DIEGO
An easily prepared, wholesome comfort food dinner, most appropriately served on St. Paddy's Day with wedges of sourdough bread, horseradish and mustard.
- 3 lbs corned beef
- 1 tablespoon fresh ground black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 medium sliced carrots, roughly sliced
- 2 small golden onions, sliced
- 2 celery ribs, sliced
- 4 fresh beets (optional)
- 6 small potatoes, cut into pieces
- 3 parsnips, cut into pieces (I know. Stick with me. Trust me.)
- 1 small turnip, cut into pieces. Ditto about the parsnips
- 1 medium green cabbage, quartered
Directions See How It's Made
- Place the beef into a large, heavy flameproof casserole and cover with boiling water.
- Add the pepper, thyme, bay leaf, 2 of the carrots,the onions and the celery.
- Cover the casserole and simmer over moderate heat for 2 and 1/2 hours or until the corned beef is tender.
- In the alternative, you may put the cassero0le in a heated 350 degree oven for the same amount of time.
- If you're bold enough to have decided to included the beets, send me a Zaarmail inquiry and I'll lead you through that step.
- Remove the beef from the casserole and keep it warm.
- Drain the cooking liquid through in a colander into a large saucepan.
- Discard the bay leaf and the cooked vegetables.
- Add the remaining carrots, the potatoes, parsnips and turnips to the saucepan and cook over moderate heat for 15 minutes.
- Add the cabbage wedges and cook for 7 to 10 minutes.
- Cook for about 8 more minutes or until all the vegetables are tender.
- Now, to make your dinner party special:.
- Arrange the vegetables around the meat on a serving platter.
- Slice the meat across the grain in the kitchen before putting it on the platter.
- Spoon some of the cooking liquid over the meat and serve.