Luck of the Irish - Eat Your Beef!

Since everyone and anyone is celebrating St. Patty's Day in one way or another (wearing green, drinking Guinness...drinking Guinness while wearing green), I thought our weekly supper should be no exception.  Originally I had centered my efforts on recreating an awesome Shepard's Pie.  Turns out, not so Irish.  In fact not Irish at all.  It is actually an English dish as pointed out my brother-in-law, Jason.  

Photo Credit - Simple Recipes

So I was back to the drawing board and it hit me!  I am going to make Corned Beef and Cabbage.  Would I ever (ever) eat this any other time of the year?  Absolutely not.  But I figured it would be out of my normal comfort zone and commemorate a little Irish heritage along the way.  One tip... if you are planning on participating in this Sunday Supper get your corned beef now.  Surprisingly, it will run out fast!

Happy St. Patty's Day!
Joanne

Corned Beef & Cabbage 
as adapted from Epicurious

Ingredients

• 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)

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.)