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"If you're lucky enough to be Irish, then you're lucky enough."
~ Irish saying
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~ 'Uncle Tom's' romantic and witty journey back to his ancestral home in County Clare
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CORNED BEEF 'N CABBAGE
~ a once a year MUST!
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5 pound lean Corned beef brisket (flat cut)
2 plump onions, each studded with 3 whole cloves
1 fat well-cleaned diagonally sliced leek
2 diagonally sliced celery ribs
2 bottles of stout beer like Guinness or Harp
1 heaping tsp. dried thyme
1 bunch fresh parsley
1 bay leaf
sea salt & freshly ground black pepper to taste
2 medium heads of cored cabbage, cut in wedges
6 peeled 2-inch diagonally sliced carrots
12 small well-scrubbed red or yellow new potatoes
- Place beef in large pot; cover with cold water and bring to boil. Discard water and wipe sediment from beef.
- Return to pot and cover with cold water and beer. Add onions, leek, celery, thyme, parsley, bay leaf and salt & pepper, making sure liquid covers all. Bring to boil, cover and simmer 3 hours, skimming foam from surface.
- Add cabbage, carrots and potatoes and simmer 30 minutes or until vegetables are tender.
- Allow beef to rest 15 minutes before slicing. Arrange on platter surrounded by vegetables. Season heavily with cracked pepper and sprinkle with chopped fresh parsley. Serve with Horseradish Cream Sauce.
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HORSERADISH CREAM SAUCE
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup drained horseradish
2 tsp. Coleman's dry mustard or 2 Tbsp. Dijon mustard
pinch of sugar
green onions
Combine sour cream, mayonnaise, horseradish, mustard & sugar. Transfer to serving dish and sprinkle with chopped green onion.
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