Irish American Corned Beef and Cabbage
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Another twist on an Irish American Favorite
- Ready In:
- 4hrs 15mins
- Units:
1
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ingredients
- 4 lbs corned beef brisket
- 1 large onion, sliced
- 1 teaspoon dried thyme
- 2 cups water
- 1 (14 1/2 ounce) can Guinness stout
- 1 bay leaf
- 8 black peppercorns
- 1 teaspoon mustard seeds
- 6 whole cloves
- 4 large carrots, peeled and cut into large pieces
- 4 medium potatoes, quartered (peeling is optional)
- 4 large parsnips, peeled and cut into large pieces
- 1 head cabbage, Wedges
- 1 teaspoon fresh ground pepper
directions
- Place beef in a large Dutch oven and cover with water. Add onion, optional beer, thyme and parsley. Bring to a boil over high heat. Meanwhile, place bay leaf, peppercorns, mustard seed and cloves into herb ball or piece of tied cheesecloth. Add to pot; reduce heat to simmer. Cover and cook for about 3-1/2 hours or until meat is very tender (takes about 1 hour per pound of meat). Add cabbage, carrots and parsnips. Simmer for 20-30 minutes until vegetables are tender. Remove the meat and cut into slices. Place on center of a large platter. Strain the vegetables and place around beef. Add pepper over all. Pass horseradish sauce and, if desired, some of the broth.
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I'm not at all a fan of corned beef & cabbage, but my neighbors are, & they were in need of a home-cooked meal, so... AND, they raved about it so much that I had to give this 5 stars, ALL on their say-so! You must have done it up right, 'cause they loved it! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]Reply
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Another twist on an Irish American Favorite
