by Paulinemom

Created on: August 31, 2008   Last Updated: March 12, 2012

Firstly one would question..."What excatly Corned Beef is"

NO.....it is not that ground beef and fat presented in a can for use with sandwiches and salads but a more up to date name for what we British used to call SALT BEEF.

Today it can not be produced to it's original recipe as this involved the use of Saltpetre which is no longer available, but, a very fine equivalent can be produced by soaking in brine, unfortunately a very lengthy process. Good quality butchers do stock it at a 'price'

INDULGE YOURSELF cooking this Tradional Irish Dish.

SERVES 6 PEOPLE.

INGREDIENTS...

1 (5 1/2 pound) corned beef brisket
2 large onions
15 small white (Irish) potatoes
10 carrots, cut into 1 inch pieces
2 heads cabbage, cored and cut into wedges

DIRECTIONS...

Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the meat by 6 inches. Peel the onions, and place them in the pot with the roast.

Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.

Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the meat. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender.

The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.

Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

HINT...

With the leftovers you can reduce the broth and dice up leftover beef and vegetables and have corned beef stew another day in the week.

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