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Author Notes: Last year, as we always do, we cooked a genuine Irish boiled dinner of Corned Beef and Cabbage. This is the recipe we've cooked for many years. It's wonderful and very tasty. However, this year we are trying something new and we'll be baking our corned beef and sauteeing our cabbage. We'll be posting the new recipe in the next week or so. Meanwhile, this recipe is at
http://tomandanitamorgan.blogspot.com/2013/03/corned-beef-and-cabbage-dinner-for-st.html? —Tom and Anita Morgan
- 3 pounds corned beef brisket
- 1 pound large carrots, scrubbed and cut in 3” pieces
- 1 pound medium onions, skinned and quartered
- 1 small head cabbage, cut into 8 wedges
- 12 small Yukon potatoes, scrubbed and left whole
- 2 honey-brewed or dark beers
- 1 sprig fresh bay leaves
- 6 cloves garlic, skinned and left whole
- 2 tablespoons brown sugar
- 1 tablespoon peppercorns, left whole
- 1 tablespoon dried cloves, left whole
- 1 cup chicken broth
- Hot water as necessary
- Put brisket, beers, chicken broth, garlic, bay leaves, brown sugar, peppercorns, cloves and enough hot water to cover the brisket in a large Dutch oven. Place on a simmer plate and simmer, covered about 3 1/2 hours. Flip meat over every 30 minutes.
- After 2 hours, add the potatoes, carrots. Do not add any more liquids.
- After 3 hours, sauté the cabbage and onion wedges in cooking oil in a large skillet over medium heat until lightly browned. As each wedge becomes ready, immediately add it to the corned beef in the Dutch oven. Simmer for another 30 minutes then check if meat and vegis are fork tender. If they are, then serve. If not cook another 15 minutes and serve.