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Corned-beef Dinner, Irish Style




Source of Recipe


Internet


List of Ingredients




3 to 4 pounds, corned-beef brisket
2 onions, sliced
2 cloves garlic, minced
6 whole cloves
2 bay leaves
6 small to medium potatoes, pared
6 small carrots, pared
1 medium head cabbage, cut in 6 wedges

Place corned beef in Dutch oven and barely cover with hot water; add onion, garlic, cloves, and bay leaves. Cover and simmer (do not boil) 1 hour per pound of meat, or till fork tender. Remove meat from liquid; add potatoes and carrots. Cover; bring to boiling and cook 10 miuntes. Then add cabbage wedges; continue cooking 20 minutes longer or till vegetables are done.

To carve corned beef, cut at slight angle across the grain, making thin slices.

Spice glaze: If you like, glaze the corned beef while vegetables cook. Spread fat side of meat lightly with prepared mustard. Then sprinkle with mixture of 1/4 cup brown sugar and 1/4 teaspoon cloves. Place in shallow pan. Bake in moderate oven (350 degrees) 15 to 20 minutes or until nicely glazed.


Recipe