to those that are Irish and to those that wish they were. http://www.dobhran.com/greetings/GRinspire152.htm
Better than boiling... Corned Beef and Cabbage in Stout 4 pounds Corned beef 1 bottle Stout -- such as Guinness (12 oz) 1 Onion -- halved and cut into wedges 3 Garlic cloves -- minced 1 Bay leaf 1/4 teaspoon Ground cloves 1/4 teaspoon Ground allspice 1/4 teaspoon Pepper 1 Head cabbage -- cut in wedges (2 - 3 lbs.) Preheat oven to 350~F. In Dutch oven or large pot over high heat brown corned beef well on all sides, 8-10 minutes. Pour stout over meat. Add onion, garlic, bay leaf, cloves, allspice and pepper. Cover; cook in oven 1 1/2 hours. Add cabbage; continue cooking until meat and cabbage are tender, about 30 minutes. Remove meat and cabbage; let stand 5 minutes before slicing. Place Dutch oven over high heat. Bring cooking liquid to a boil. Cook until reduced by half, about 10 minutes. Remove bay leaf and discard. Serve cabbage and sauce with meat. Makes 8 servings. Rick
Damn that looks good Rick...and the Bishop has even given the Irish dispensation to have meat today! Go Irish! Terry
I have a 1:30 appointment today for the best Corned Beef and Cabbage at the World Famous GREGGS Restaurant! :!:
question <r>BTW, what's another name for Irish outdoor furniture??<br/> <br/> ans: Patio furniture.<br/> <br/> <E>:lol:</E></r>
Jif, did you know that Irish Americans traditional meal was Irish Bacon and Cabbage? The Irish immigrants in New York City tenements couldn't afford bacon and learned about the more economical corn beef from their Eastern European Jewish neighbors.