Corned Beef and Cabbage Recipe

Corned beef and cabbage is one of my absolute favorite one-pot meals (especially for St. Patrick's Day, I know its a little late, but make it anytime!). I learned to make it from my mother and she always made it in the oven in a dutch oven and I discovered the more gentle and indirect heat of the two ovens produced a more tender and richer result. A slow-cooker is also a good option, but I like meat cooked in cast iron.

 Prep Time: 10 minutes

Cook Time: 3 hours

Ingredients:

• 1 2-lb. corned beef brisket; trimmed of visible fat (see my previous post on corning beef)
• 1 bottle of beer (or 6 - 12 oz. water or beef broth), I suggest Smithwicks (pron. Smith-Icks) a red ale made by Guinness
• 2 tsp. coriander seed
• 1 tsp. black peppercorns
• 1 tsp. dill seed
• 1 tsp. whole allspice
• 1 bay leaf
• 4 carrots; peeled and cut into 1" lengths
• 1 lg. onion, 4" diameter; cut into quarters
• 2 turnips, 3" diameter; cut in quarters
• 1-2 heads of cabbage; cut in quarters
• 6 waxy potatoes (such as Red Bliss), 3" diameter; cut in quarters

SLAINTE!