It doesn't need to be St. Patrick's Day to serve this Irish dish. Make it anytime for a a dinner party.
Slideshow:More Irish Dinner Recipes
1 (3 pound) piece corned beef brisket (preferably the first or flat cut)
1 pound carrots
1 1/2 pounds boiling potatoes, peeled
1 small green cabbage, cut into 2-inch wedges
3 bay leaves
1 tablespoon coriander seed
2 teaspoons mustard seed
Fresh ground black pepper
How to Make It
In a large heave pot, place the corned beef, carrots, potatoes, cabbage, bay leaves, coriander seed, mustard seed, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover with cold wager by 2 inches and bring to a simmer. Simmer, skimming any foam, partially covered, until the corned beef is tender, about 3 hours.
Transfer the corned beef and vegetables to a serving dish and drizzle with a few tablespoons of the cooking liquid. Season with salt and pepper to taste, then serve.
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