Guest Author - Mary Ellen Sweeney

CORNED BEEF AND CABBAGE

3 pound corned beef brisket
6 peeled carrots, quartered
6 peeled potatoes, quartered
1 head cabbage, cut in 2-inch wedges
1 teaspoon peppercorns
5 cloves
1 bay leaf
1 teaspoon dill (optional)
Colman's mustard (optional)

Place the corned beef in a heavy pot and add enough water to cover meat. Add spices. (If there are spices included with the meat, use these, and leave off adding your own. Cover the pot and bring it to a boil. Reduce heat and gently boil for 2 1/2 to 3 hours, until the meat is tender. Add the carrots and potatoes. Simmer for 20 minutes and add the cabbage. Simmer for a further 15 minutes until the cabbage is tender.

Remove the meat and slice. Remove the vegetables with a slotted spoon. Serve with a careful measure of Colman's mustard. Enjoy with Guinness.



Contemporary Irish Gift Ideas from Cashs of Ireland - Visit the New Collection