Irish boiled dinner

6 servings

Ingredients

Quantity Ingredient
3½ pounds Fresh beef brisket
2 (12 oz) bottles lager beer
2 cups Water, enough to just cover
2 Bay leaves
10 Black peppercorns
½ cup Chopped parsley
2 teaspoons Salt
2 tablespoons Butter or olive oil
3 Cloves garlic, sliced
2 cups Chopped, rinsed, leeks white part only
1 medium Yellow onion, sliced
¾ pounds Large carrots, cut i large pieces
1 pounds Red potatoes, small
1 pounds Trunips, peeled, qua
2 pounds Green cabbage, cut i secured with toothp
Salt and pepper to t

Directions

Place an 8 to 10-quart stove-top covered casserole on the burner and a the beef, beer, water, bay leaves, peppercorns, parsley, and salt.

Hea frying pan and add the butter or olive oil. Saute the garlic, leeks, a yellow onion for a few minutes and add to the casserole.

Cover the pot simmer gently for 3½ hours, or until the meat is very tender. (This normally takes about 1 hour per pound of brisket.) In the last 25 minu of cooking, add the trunips, cabbage, salt and fresh ground pepper. If vegetables are not done to your liking, cook them longer, but do not overcook. Remove the toothpicks from the cabbage before serving. Reci is from the Fugal Gourmet. Serves 6 to 8.

Submitted By TANANA REYNOLDS On 06-16-95

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