Monday, March 17, 2008

Corned beef & cabbage

I never corned a beef brisket before and did not this year. Maybe next year I will. I got this excellent piece of meat from Bunzel's butcher shop on Burleugh.

Remove excess fat. Put brisket in a large stock pot and cover with water. Add salt, pepper, allspice, and a couple of bay leaves. Bring to a boil, reduce heat and simmer covered for two and one half hours.

Dice vegetables, carrots, celery, onions, and waxy potatoes. Add to pot, making sure that there is enough liquid, and continue simmering for fifteen minutes.

Core and cut cabbage in a lagre dice. Add to pot and simmer for another fifteen minutes.

Serve in bowls with rye bread, Guinness, & Irish whiskey.

See all pics here.
Post a Comment