I was going to add a witty Irish phrase about good food and the comforts of home, but all I could find, shockingly, was poems about drinking!
A delightful Irish dish that smells like your teenage son's socks but tastes like heaven!
Enjoy this longtime Seattle staple item for Grunges, a traditional Irish recipe that's a joy to make and share with friends.
Makes 8 servings
Ingredients:
- 5 pounds corned beef brisket, trimmed
- 6 cups beef stock
- 1 small head cabbage (about 1 pound), cut into wedges
- 1 1/2 cups turnips ( 1/2 pound), cut into large dice
- 1 1/2 cups pearl onions
- Salt, as needed
- Black pepper, as needed
Directions:
- Cut brisket into two pieces. Place in a deep pot and cover meat with stock. Heat on stove and bring to a boil.
- Reduce to a simmer and cover. Cook until meat is tender, about 2 1/2 hours.
- Add the cabbage, turnips and pearl onions to beef and simmer until the vegetables are cooked, about 35 to 45 minutes.
- Add salt and pepper to taste. When done, remove meat and let it sit for about 10 minutes before cutting. Serve with vegetables.
Cooking Muzak:
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