Ireland

Corned Beef & Cabbage in Ale

2-3 pound cut of corned beef
24 ounces ale (Samuel Smith Nut Brown Ale)
2 carrots, cut into chunks
12 small red potatoes
4 onions, peeled and quartered
1 teaspoon dry mustard (Colman's)
1 large sprig thyme (optional)
1 head cabbage, quartered

Place the beef in a large pot with the ale, carrots, potatoes, onions, mustard and thyme (if using). Add just enough cold water to cover. Bring to a boil and simmer gently 1-1/2 to 2 hours. Halfway through, check the vegetables: when they are tender, remove them and set aside. Add the cabbage quarters and cook until tender, about 15 to 30 minutes. When the meat is tender, return all vegetables to the pot and reheat. Serve the meat in slices, surrounded by the vegetables and broth.

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Ireland

• Background
• What to Eat
• Menu Guide
• Irish Toasts

Irish Recipes

• St. Paddy's Green Potato Pancakes
            with Pale Green Horseradish Drizzle
• Irish Ale and Stout Party
  • Crunchy Blue Cheese Bread Croutons
  • Sharp Ale Cheese
  • Beer "Latkes" or Pancakes
  • Corned Beef & Cabbage in Ale
  • Pork Chops in Beer

Irish Cookbooks

• The New Irish Table
  • Lamb Cutlets with Honey, Apricot, and Tarragon Sauce
  • Gratin of Summer Fruits with Irish Mist Sabayon
• Gourmet Ireland
  • Wilted Cabbage Salad with Bacon and Cashel Blue Cheese
  • Loin of Hare with Bacon and Irish Whiskey Cream
  • Roasted Sea Bass with a Parsley and Caper Sauce
  • Brown Chicken Stock
  • Mussels with Potato and Garlic
  • Braised Lamb Shanks with Pearl Barley and Root Vegetables
  • Old-Fashioned Salmon Mayonnaise
• The Irish Heritage Cookbook
  • Champ
  • Lamb Folláin
  • Salmon and Spinach Terrine
  • Toasted Oatmeal and Bushmills Crème Brûlée
              with Rhubarb Compote
• The Irish Pub Cookbook
  • Mussels in Garlic and Guinness
  • Hargadon's Brown Soda Bread
  • Hargadon's Irish Stew
 
St. Patrick's Day Holiday Handbook  


Ireland on Wikipedia

More country Destinations

 

 
 


This page modified January 2007

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