Corned Beef and Cabbage

I'm going to be honest on this one: this famous Irish dish... is probably a product of Irish Americans and not actually Ireland. Ireland is not a major producer of beef, and the Irish diet tends to use ham more, and likely Irish immigrants to the US found they could replace ham with corned beef.

This recipe is entirely my own, and I have made it every St. Patrick's Day for at least six years running. The key is timing: you need to make sure everything is added at the right time so your meat, and various vegetables are cooked perfectly.

The other secret is Guiness. You only need one can, but it adds a wonderful flavor to the dish.

Corned Beef and Cabbage

Prep Time: 25 minutes

Cooking Time: 4 1/2 hours

Serves: 8

Ingredients:

1 package corned beef brisket, with spice packet (if lacking this, add some freshly ground allspiceand black pepper)

1 head cabbage, cored of the tough flesh and cut into thin strips

2 onions, sliced

6 potatoes, peeled and cut into chunks

3 turnips, peeled and cut into large chunks

1 can guiness

Substituions:

Guiness - any beer, preferably darker

Cooking:

Place corned beef brisket in a large stock pot and cover with water. Add Guiness and bring to a simmer. Once simmering, skim foam off top of broth and simmer for 3-4 hours (or as the directions on the meat instruct you to.

Add the potatoes and turnips next, and simmer for an additional 15 minutes.

Add the onions, and simmer for an additional 30 minutes.

Add the cabbage, and simmer for an additional 15 minutes.

Salt to taste. Serve.