CORNED BEEF AND CABBAGE

I really love Corned Beef and Cabbage, so I usually make this recipe on St. Patrick's Day. It is a traditional Irish-American dish. In Ireland, they make a similar dish with bacon instead of beef. There are several different types of corned beef that you can purchase. The most common is a corned brisket, my favorite, which comes in regular and low-sodium versions. You will also find corned eye round of beef, which is lower in fat. Alternately, you can corn your own beef. I have linked several recipes below. Horseradish sauce is the perfect accompaniment. Leftovers make wonderful sandwiches or soup. Corned beef takes some time to cook, but it is mostly hands-off time, making this a very easy recipe for a family meal or entertaining.

INGREDIENTS

• One corned beef brisket, 3 to 4 pounds
• Water to cover
• 1 large onion, sliced
• 1 teaspoon dried thyme
• 1 bottle dark beer (optional)
• 1 bay leaf
• 1/2-cup chopped fresh parsley
• 8 black peppercorns
• 1 teaspoon mustard seed
• 6 whole cloves
• 4 large carrots, peeled and cut into large pieces
• 4 medium potatoes, scrubbed and quartered
• 4 large parsnips, peeled and cut into large pieces
• 1 medium head cabbage, about 2 pounds, cut into small wedges
• Freshly ground pepper
• Horseradish sauce (optional garnish, see links below)

Place beef in a large Dutch oven and cover with water. Add onion, optional beer, thyme and parsley. Bring to a boil over high heat. Meanwhile, place bay leaf, peppercorns, mustard seed and cloves into herb ball or piece of tied cheesecloth. Add to pot; reduce heat to simmer. Cover and cook for about 3-1/2 hours or until meat is very tender (takes about 1 hour per pound of meat). Add cabbage, carrots and parsnips. Simmer for 20-30 minutes until vegetables are tender. Remove the meat and cut into slices. Place in the center of a large platter. Remove the vegetables with a slotted spoon and arrange around the beef. Pass the horseradish sauce and, if desired, some of the broth.

Note: If the brisket is too long to fit in your pot, just cut it in half and layer it in.