Corned Beef

St. Patrick is considered the patron saint of Ireland and is celebrated there on March 17th. For us in the United States, St. Patrick’s Day is much more of a cultural holiday than a religious one. On St. Patrick’s Day, we celebrate everything Irish, including the food. Corned Beef Brisket is a well known beef dish. Although Corned Beef can be purchased ready made, it is actually easy to make. The following recipe will work whether you corned the brisket yourself or purchased one already done.

Corned Beef, approximately 1/2 pound per person
1 bottle Guinness Stout
1 Tablespoon whole coriander
4-5 whole Allspice berries
2 Bay leaves
Yukon Gold Potatoes, 1-2 per person
Carrots, cut into 3 inch pieces. 1 carrot per person
Green Cabbage, quartered. I quarter per person

Remove beef from corning container or packaging, then rinse beef well under cold water. Place on stove top in a large enough pan to accommodate the beef and the vegetables-I use my turkey roasting pan over two burners. Pour Guinness over beef, then add water until beef is covered by one inch. Add coriander, allspice, and bay leaves. Bring to a boil, then turn down to a simmer. Cook for 1-2 hours, depending on the size of the brisket. Add carrots and potatoes, cook until potatoes can be easily pierced with a fork, about 20-30 minutes. Add cabbage and cover, continue cooking for about 10 minutes, or until cabbage is translucent. Remove pan from heat. Remove each vegetable to its own serving dish. Remove corned beef and cut into 1/4 in slices, cutting across the grain. Serve with butter, mustard, and horseradish. Enjoy!