What to drink?  Guinness of course.

clover St. Patty's Corned Beef and Cabbage


The Recipe

 

The Beer

 

The Tunes

 

 

5 pounds corned brisket of beef

6 peppercorns, or packaged pickling spices

3 carrots, peeled and quartered

3 onions, peeled and quartered

1 medium-sized green cabbage, quartered or cut in wedges

Melted butter (about 4 tablespoons)



 

 

 

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Guinness Stout

Dublin, Ireland

Or make your own!

MR.BEER® Home Brewing Kits. American's #1 Home Brewing System. Makes a great gift!

 

Whiskey In The Jar - Thin Lizzy

Thin Lizzy - Dedication - The Very Best of Thin Lizzy - Whiskey in the Jar

When Irish Eyes Are Smiling - Tommy Maken 

Tommy Maken - Irish Sing-Along Songs - When Irish Eyes Are Smiling

The Unicorn Song - St. Patrick All Stars 

St. Patrick All-Stars - Irish Party Music - The Unicorn Song

Danny Boy - Celtic Thunder

Celtic Thunder - Act Two - Danny Boy

I'm Shipping Up To Boston - Dropkick Murphys

Dropkick Murphys - The Departed (Music from the Motion Picture) - I'm Shipping Up to Boston

Finnegan's Wake - Dropkick Murphys

Dropkick Murphys - Do or Die - Finnegan's Wake

Rockey Road To Dublin - Paddy Reilly

Paddy Reilly - Irish Drinking Songs - Rocky Road to Dublin

The Wild Rover - The Clancy Brothers

The Clancy Brothers & Tommy Makem - All the Best Irish Pub Songs - The Wild Rover

Zombie - The Cranberries

The Cranberries - The Cranberries: Stars - The Best of 1992-2002 - Zombie

Sunday Bloody Sunday - U2

U2 - War (Deluxe Edition) [Remastered] - Sunday Bloody Sunday

 

 

 

preparation

 

Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)



Recipe adapted from Epicurious, January 1965