MetroCreative
Saint Patrick's Day is rife with tradition. Community parades, Irish music and, of course, a few adult beverages are just a few of those traditions, each of which helps make Saint Patrick's Day a beloved holiday for men, women and children regardless of their heritage or religion.
Another Saint Patrick's Day tradition is cooking and enjoying Irish cuisine, including Corned Beef and Cabbage. For those entertaining a few friends this Patty's Day, consider the following recipe for "Corned Beef and Cabbage in Guinness," courtesy of Food.com.
Corned Beef and Cabbage in Guinness
Serves 8-10
4 pounds flat cut corned beef brisket
1 12-ounce bottle Guinness draught (do not use Guinness stout as it will turn bitter)
1 medium yellow onion, peeled and cut into wedges
3 garlic cloves, minced
1 bay leaf
¼ teaspoon ground cinnamon
1/8 to 1/4 quarter teaspoon ground cloves (to taste)
¼ teaspoon ground allspice
¼ teaspoon ground black pepper
1 head cabbage, cut into wedges, rinsed and drained
6 medium white potatoes, peeled and quartered
1 to 2 pounds carrots, peeled and cut into 3-inch pieces
1. Rinse corned beef under cold water and pat dry.
2. In a Dutch oven, or other large pot with cover, brown corned beef well on all sides over high heat.
3. Pour Guinness over the meat and add enough water to just cover the brisket.
4. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice, and pepper to the pot.
5. Bring pot to a boil and skim off any foam.
6. Reduce heat to a simmer. Cover pot and simmer for 3 hours.
7. Add carrots, then potatoes and then the cabbage wedges to the pot.
8. Cover pot, and continue cooking until meat and vegetables are tender (about 20 to 30 minutes).
9. Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
10. Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
11. Slice the corned beef; serve with the vegetables and the sauce on the side.
Note: Corned beef should always be sliced across the grain.