Recipe of the Week: Corned Beef and Cabbage

*just a suggestion

Cead Mile Failte! We're having some techinical difficulties with our graphic elements today, so we hope you don't mind another green beer. Luckily, it still fits our theme!

Last week we brought you a rather non-traditional St. Patty's Day recipe to try - cookies made green by the magic of fresh produce. (OK, it was just shredded zucchini, but the taste was rather magical.) This week we're keeping it fresh while keeping with tradition... nothing makes a more traditional St. Patrick's Day than corned beef and cabbage.

It takes some time but, hey, you waited all year for this day, you can wait a few hours for this delicious dish! Besides, we're sure you'll figure out some way to pass the time*!
Slainte!

Corned Beef and Cabbage

You need:

• 4 1/2 pounds corned beef brisket
• 5 black peppercorns
• 1/2 teaspoon garlic powder
• 1 onion peeled and left whole
• 2 bay leaves
• 1 pinch salt
• 1 small head cabbage, cored and cut in wedges
• 6 large potatoes, quartered
• 4 large carrots, peeled and sliced
• 1/4 cup chopped fresh parsley
• 2 tablespoons butter

Directions:

1. In a 6 quare Dutch oven, place beef brisket, peppercorns, garlic powder, onion, bay leaves and salt
2. Fill pan with water to cover everything, plus one inch
3. Bring to a boil and cook for 20 minutes
4. Skim residue from surface of water
5. Reduce heat to a simmer and cook for 2 to 3 hours until meat can be pulled apart with a fork
6. Add the cabbage, potatoes and carrots, pressing them down into the liquid
7. Simmer for 15 minutes or until potatoes are tender
8. Skim oil from surface of water
9. Stir in butter and parsely
10. Remove from heat
11. Remove meat from pan and place on serving dish to rest for 15 minutes
12. Remove vegetables from pan and keep warm
13. Slice meat diagonally, against the grain
14. Spoon juices over meat and vegetables and serve

Find more great fruit recipes on Ruma's web site!

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