Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 lb Onions
2 1/2 lb Carrots
6 lb Corned beef brisket or
-round, spiced or unspiced
1 c Malt vinegar
6 oz Irish stout
1 tb Mustard seed
1 tb Coriander seed
1/2 tb Black peppercorns
1/2 tb Dill seed
1/2 tb Whole allspice
2 Bay leaves
3 lb Cabbage, rinsed
2 1/2 lb Small red potatoes
1/2 c Coarse grain mustard
1/2 c Dijon mustard

To serve 12, use a 14 to 20 quart pan. Coarsely chop enugh onions and
carrots to make 1 cup each. In pan, place Onions and carrots, corned
beef with any liquid, vinegar, stout, mustard seed, Coriander,
peppercorns, dill, allspice and bay leaves. Add water to barely Cover
beef. Cover pan and bring to a boil over high heat. Simmer until Meat
is tender when pierced, 2 1/2 to 3 hours.

Meanwhile, cut remaining onions into wedges. Cut remaining carrots
into 2-inch lengths; halve them lengthwise if large. 2-inch lengths;
halve them lengthwise if large. Cut cabbages in half through cores,
then into wedges. Scrub potatoes. Add onions, carrots and potatoes to
tender corned beef, place cabbage on top. Cover and return to
simmering over high heat; reduce heat and simmer until cabbage is
tender when pierced, 15 to 20 minutes. With a slotted spoon scoop out
vegetables onto warm serving dishes. Using tongs and a slotted spoon,
remove beef to a cutting board; cut off and discard fat, slice meat
across the grain and place on warm platters. Serve meat and
vegetables with coarse-grain and dijon mustards.

Browse by categories