Traditional Corned Beef Dinner

The below recipe is a traditional Irish American meal. To learn how cabbage came to be a popular ingredient in Ireland, see this interesting video on History.com (it is a video about making Irish stew). Hint: If the tax man could smell meat, he knew you had plenty of money to pay your taxes!!!

Ingredients:

1 lb. corned beef brisket

1/2 onion (cut in large slices)

1 clove garlic, minced

1 bay leaf

4 red potatoes (cut in fourths)

1 large carrot, sliced

1 head cabbage (cut in wedges)

1/4 cup mustard

1/2 cup brown sugar

Directions:

1. Place corned beef, onion, garlic and bay leaf in a large pot. Cover with water. Bring the water to a boil, and cook for about 30 minutes at a rolling boil. Reduce the heat to a gentle boil and cover. Cook for 2- 2 1/2 hours. You can also cook the brisket in a crock pot (about 5 hours on high or 8 hours on low).

2. Remove meat from the liquid, place in a pan and cover with aluminum foil to keep warm.

3. Add potatoes and carrots to the liquid. Cover and bring to boil. Cook for about 10 minutes at a rolling boil.

4. Reduce heat, and add cabbage wedges; cook 20 minutes longer.

5. Mix mustard and brown sugar and use about 1/3 of the mixture to spread on the meat.

6. Add vegetables to the pan with the corned beef. Bake at 350 degrees for 15 minutes.

7. Heat the remaining mustard mixture in a saucepan on low heat.

8. To serve corned beef, slice across the grain in 1/8-1/4″ thickness. Surround with vegetables, and serve mustard sauce on the side.

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