Most likely a “bacon joint” or a piece of salted pork boiled with cabbage and potatoes was the traditional meal in Ireland. Nothing tastes like a Jewish-American influence of a “traditional” corned beef for St. Patrick’s day.
This recipe makes 8 servings.
Ready
- 5 lb Corned-Beef brisket
- 1 large onion stuck with 6 whole cloves
- 1 tsp dried thyme
- 1 clove garlic
- 2 bay leaves
- 10 whole black peppercorns
- 8 medium Potatoes, washed and pared
- 8 medium carrots, washed and pared
- 8 medium yellow onions, peeled
- 1 medium cabbage, cut in wedges
- 2 Tbsp butter, melted
- 1 small bunch parsley
Set
- Large dutch oven or large kettle
- Platter
- Brush
Go
- Wipe corned beef with damp paper towels.
- Place in large kettle, cover with water. Add garlic, “cloved “ onion, black peppercorns, and bay leaves.
- Bring to a boil. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours, or until corned beef is fork-tender.
- Add carrots, potatoes, and onions during last 25 minutes.
- Add cabbage wedges during last 15 minutes.
- Cook vegetables just till tender.
- Arrange on platter with cabbage.
- Brush potatoes with butter, sprinkle with chopped parsley.
- Serve.
What you should know
Serve with Irish soda bread and Guinness.