To be honest when I was a kid, this was one of my least favorite Irish meals. It was not until I visited Ireland in 1993 that I really came to enjoy the meal and appreciate the flavor.
This item is available in full to subscribers.
To continue reading, you will need to either log in to your subscriber account, or purchase a new subscription.
If you are a current print subscriber, you can set up a free website account and connect your subscription to it by clicking here.
If you are a digital subscriber with an active, online-only subscription then you already have an account here. Just reset your password if you've not yet logged in to your account on this new site.
Otherwise, click here to view your options for subscribing.
Please log in to continue |
To be honest when I was a kid, this was one of my least favorite Irish meals. It was not until I visited Ireland in 1993 that I really came to enjoy the meal and appreciate the flavor. Maybe in part because it was the first time, I had it with Guinness and brown sugar in the broth. Or it could simply be that our taste for some things change over time, but I will stick to the Guinness story.
While I cook this in a Dutch oven pot as I am only making 3 lbs. this may not be possible if cooking large amounts. If you are going to cook the meat first then the vegetables be sure to use the broth from the meat to cook the vegetables so that the flavor carries over.
Ingredients:
3-4 pound of corned beef brisket
3 carrots cut into 1-inch pieces
1 head of green cabbage
1 ½ lb. unpeeled small red potatoes
1 teaspoon sea salt
Pickling spices to taste
1 pint Guinness Extra Stout per lb. (Optional)
½ cup brown sugar
Parsley, thyme, rosemary (uncut)
In a Dutch Oven Pot add your corned beef and carrots. The corned beef will come with a season pack, normally I don’t use season packs, but this one I do. You can always add more pickling seasoning to taste. Add in 1 pint of Guinness per pound, ½ cup brown sugar and your fresh herbs (you can place them in an herb sock or just tie them together with string. Cover with water, about an inch over the meat and bring to a boil. Reduce heat to medium and cook for about 2 ½ hours or until the meat is almost tender.
Add cabbage, potatoes to your Dutch oven, cover and let cook for about 30 min or until the cabbage and potatoes are soft to a fork touch and the corned beef is tender. Place the beef on a cutting board and let stand for about 10 minutes. Be sure to slice the beef across the grain.
You can watch episodes of “Cooking with a Veteran” on Facebook and YouTube @cookingwithaveteran, and don’t forget to like and share the page with others. If there is a dish you would like to see Dave make, or want to find out more about the show and the project you can email Dave at cookingwithaveteran@gmail.com Dave is also looking for guests to come on the show, so if you are a veteran or help veterans and would like to share your love for cooking feel free to email Dave.
Until next time: Hoorah
