Irish American Corned Beef and Cabbage |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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Another twist on an Irish American Favorite 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:
1. 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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