peacefuljeffrey 0 #1 March 18, 2004 Corned Beef and Cabbage 1 - 4 pound Corned Beef 1 head of green cabbage 1 pound carrots, washed but not peeled (unless you must) 2 tbsp canola oil 3 tbsp dijon mustard (coarse is great) 2 bottles Harp Irish beer (from the makers of Guinness) Fresh ground black pepper Coat both sides of beef with fresh black pepper, and brown 3 minutes on a side in pan with canola oil. Place in pot, pour in beer, add mustard and cover the remainder of the beef with water. Bring to a boil, and simmer for 3-4 hours or until meat is tender to fork. Turn beef occasionally because it tends to float with some out of the water. Remove from water and place in serving pan to keep warm -- DO NOT DUMP WATER. Slice meat on slight diagonal across the grain. Slice cabbage into 1/2 - 3/4 inch slices, and cut carrots into 1 inch chunks with diagonal "gourmet" cuts. (They look nicer.) Place cabbage and carrots into the meat-water and bring to a boil. Simmer for 15-25 minutes until carrots are tender. Remove with slotted spoon, place around corned beef in serving pan. This recipe was provided to me by a woman in my office who found it in a magazine. I had announced my intention to bring corned beef and cabbage to work for our St. Patrick's Day pot-luck dinner, and I had also mentioned that I'd never made corned beef and cabbage before and did not have a recipe. This recipe was a HUGE CROWD-PLEASER. Everyone LOVED it -- and I will say that it was the absolute best-tasting corned beef I've ever had in my life! Try it! --Jeffrey "With tha thoughts of a militant mind... Hard line, hard line after hard line!" Quote Share this post Link to post Share on other sites
