Beef: Irish Corned Beef and Cabbage

posted by Mai 03-14-103 8:25 AM

Irish Corned Beef and Cabbage

2-3 pound cut of corned beef
24 ounces ale (dark)
2 carrots, cut into chunks
12 small red potatoes
4 onions, peeled and quartered
1 teaspoon dry mustard (Colman's)
1 large sprig thyme (optional)
1 head cabbage, quartered

Place the beef in a large pot with the ale, carrots, potatoes, onions, mustard and thyme (if using). Add just enough cold water to cover. Bring to a boil and simmer gently 2-3 hours.

Halfway through, check the vegetables: when they are tender, remove them and set aside. Add the cabbage quarters and cook until tender, about 15 to 30 minutes. When the meat is tender, return all vegetables to the pot and reheat. Serve the meat in slices, surrounded by the vegetables and broth

NOTE: Can remove the meat from the pot when tender, place it is a casserole dish and bake it just long enough to let it brown and dry out somewhat. Bake at 375 degrees for approximately 20 minutes.

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