Corned Beef and Cabbage

Corned Beef and Cabbage

CORNED BEEF & CABBAGE

Ingredients: Large beef brisket, corned Dozen or more small onions, peeled 2 pounds of potatoes, at least One head of cabbage, cut into large wedges Some water

Condiments: Hot mustard Horseradish

“Cover half the onions and the brisket with water in a large pot with a steady lid; put the pot on the back of the stove and simmer slowly for several hours. When the meat is penetrable by a dull fork in the hand of a weak small child, then your work is nearly done. Put the brisket on a warm platter and boil the cabbage wedges in the pot liquid 15 minutes. At the same time, boil the potatoes and the rest of the onions in a separate pot of water, 10 minutes or so. Add the onions and potatoes to the platter, and serve all with a glasheen of stout or whiskey. You’ll have a noisy party soon enough.

"“Corned beef and cabbage is a dish with roots in New England, rather than in Ireland. Imagine if you can the amazement of the American cousins when they visit the ould sod and discover that no one there has much opinion of corned beef on St. Patrick’s Day. Still, it is a grand dish if eaten once a year on the Seventeenth of March, particularly if stout and whiskey are served." ~ Martin Finnucane