Today Ireland celebrates St. Patrick's Day. The traditional meal is corned beef with cabbage, potatoes, and carrots served with cream and horseradish sauce. The thing about cooking this meal is how does one really keep the cabbage wedges together? My cabbage wants to visit the other vegetables in the pot. What can I say? I really like this meal and really should cook it more often than once a year. Here in America we call this comfort food. I call it delicious and pass the platter please.
1 4-5 lb corned beef brisket
1 1/2 to 2 cups of water
1/4 tsp or garlic powder or 3-4 cloves garlic, minced
1/2 tsp pepper or to taste
3 carrots, peeled and quarterd
3 onions, peeled and sliced
1 head of cabbage cut into wedges
6 medium red-skinned potatoes, with or without skin
Place the corned beef, water, garlic, and pepper in a large heavy pot with a tight fitting lid. Bring to a boil and simmer for 1 1/2-2 hours or until the meat is tender. You can also cook in a pressure cooker to save time. Cook for about 30 on medium heat and check for tenderness, then cook an additional 20 minutes until the meat is tender. Add the carrots, and onions 30 minutes before the meat is done cooking. Then add the cabbage and potatoes and cook an additional 30 minutes or until the vegetables are tender. This will serve about 4-6 people. Enjoy!
Horseradish sauce: 1 cup of sour cream and 1-2 tbs horseradish, mix together and then serve
Cooks note: The corned beef can be cooked the day before and then stored in the cooking broth. All vegetables should be cooked the day it is to be served.