Name of EventSt. Patrick's Day
|Yield||6 to 8 servings|
|Preparation time||20 mins|
|Cooking time||3 -1/2 hours|
4 lbs ( 1.8 kg) corned beef
12 ounce (350 ml) of strong flavoured beer such as Guinness draught or German wheat beer(not stout as it is too bitter)
1 medium white onion, peeled and cut into wedges
3 garlic cloves, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8-1/4 teaspoon ground cloves (to taste)
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges, rinsed and drained
6 medium white potatoes, peeled and quartered
2-3 carrots, peeled and cut into 3-inch pieces
1 tbs white vinegar
1 Rinse corned beef under cold water, and pat dry.
2 Place the beef in a Dutch oven, or other large pot with a cover.
3 Pour the beer over the meat add vinegar and just enough water to just cover the beef.
4 Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
5 Bring pot to a boil and skim off any foam.
6 Reduce heat to a simmer. Cover pot and simmer for 3 hours.
7 Add carrots, then potatoes and then the cabbage wedges to the pot.
8 Cover pot, and continue cooking until vegetables are tender (about 20-30 minutes).
9 Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
10 Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes) to make a sauce.
11 Slice the corned beef (across the grain); serve with the vegetables, mustard (of choice) and the sauce on the side.