Boiled Irish Corned Beef Dinner |
|
 |
Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 6 |
|
Typically an Irish Boiled Dinner enjoyed in my home anytime including St. Patrick's Day. Make extra for Corned Beef Hash in the morning. Ingredients:
1 (5 1/2 pound) corned beef brisket |
2 large onions |
15 small white (irish) potatoes |
10 carrots, cut into 1 inch pieces |
2 heads cabbage, cored and cut into wedges |
2 large handfulls of pickling spices |
Directions:
1. Rinse the beef brisket under cold water, trim extra fat and place in a large pot.
2. Add enough water to cover the roast by 6 inches.
3. Peel the onions, and place them in the pot with the roast.
4. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
5. Skim foam from water.
6. Remove the lid from the brisket.
7. Remove onions, and cut into wedges.
8. Return them to the pot.
9. Add carrots to the pot, then place the cabbage over the roast.
10. Place the potatoes on top of the cabbage.
11. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender.
12. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
13. Remove the vegetables from the pot, and place in a separate serving bowl.
14. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.
|
|