Irish boiled dinner
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Fresh beef brisket |
| 2 | (12 oz) bottles lager beer | |
| 2 | cups | Water, enough to just cover |
| 2 | Bay leaves | |
| 10 | Black peppercorns | |
| ½ | cup | Chopped parsley |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Butter or olive oil |
| 3 | Cloves garlic, sliced | |
| 2 | cups | Chopped, rinsed, leeks white part only |
| 1 | medium | Yellow onion, sliced |
| ¾ | pounds | Large carrots, cut i large pieces |
| 1 | pounds | Red potatoes, small |
| 1 | pounds | Trunips, peeled, qua |
| 2 | pounds | Green cabbage, cut i secured with toothp |
| Salt and pepper to t | ||
Directions
Place an 8 to 10-quart stove-top covered casserole on the burner and a the beef, beer, water, bay leaves, peppercorns, parsley, and salt.
Hea frying pan and add the butter or olive oil. Saute the garlic, leeks, a yellow onion for a few minutes and add to the casserole.
Cover the pot simmer gently for 3½ hours, or until the meat is very tender. (This normally takes about 1 hour per pound of brisket.) In the last 25 minu of cooking, add the trunips, cabbage, salt and fresh ground pepper. If vegetables are not done to your liking, cook them longer, but do not overcook. Remove the toothpicks from the cabbage before serving. Reci is from the Fugal Gourmet. Serves 6 to 8.
Submitted By TANANA REYNOLDS On 06-16-95