2 1/4 lbs beef brisket
2 teaspoons minced garlic
1 large onion, peeled and left whole
2 bay leaves
1 pinch kosher salt
1 head cabbage, cored and cut
3 large carrots, peeled and chopped
4 large potatoes, peeled and cut
1/2 cup peeled diced apples(or 1/4 cup apple sauce)
1 dash Guinness stout(may be omitted if desired) (optional)
2 tablespoons Irish whiskey(may be omitted if desired) (optional)
1 tablespoon butter
2 tablespoons fresh parsley
1Place beef, peppercorns, garlic, onion, bay leaves and salt in large pot.
2Fill with enough water to cover by about 1 inch.
3Bring to a slow boil for 20 minutes.
4Reduce heat and simmer for 2 to 3 hours or until meat is tender enough to pull apart with a fork.
5Add cabbage, carrots, potatoes, apple, Guinness and whiskey and simmer for about 15 minutes (or until potatoes are tender).
6Remove pot from heat, save the liquid, transfer meat and vegetables to serving platter.
7Discard onion, skim any fat that comes to surface of liquid.
8Add the butter and parsley to reserved liquid.
9To serve: plate vegetables with the beef, (remember to slice the beef against the grain) and spoon the liquid over top.
Corned beef and cabbage
Published: March 17, 2008, 4:19 pm