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Old 03-15-2004, 07:33 AM
Abear's Avatar
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Corned Beef & Cabbage in Ale


Why Eat Corned Beef on St. Patrick's Day?
Originally "Corned Beef and Cabbage" was a traditional dish served for Easter Sunday dinner in rural Ireland. The beef, which was salted or brined during the winter to preserve it, could then be eaten after the long, meatless Lenten fast.

Since the advent of refrigeration, the trend in Ireland is to eat fresh meats. Today this peasant dish is more popular in the United States than in Ireland. Irish-Americans and lots of other people eat it on St. Patrick's Day, Ireland's principal feast day, as a nostalgic reminder of their Irish heritage.


Corned Beef & Cabbage in Ale

2-3 pound cut of corned beef
24 ounces ale (any will do but my fav is
Samuel Adams Nut Brown Ale)
2 carrots, cut into chunks
12 small red potatoes
4 onions, peeled and quartered
1 teaspoon dry mustard
1 large sprig thyme (optional)
1 head cabbage, quartered

Place the beef in a large pot with the ale,
carrots, potatoes, onions, mustard and
thyme (if using). Add just enough cold
water to cover. Bring to a boil and simmer
gently 1-1/2 to 2 hours. Halfway through,
check the vegetables: when they are
tender, remove them and set aside. Add
the cabbage quarters and cook until
tender, about 15 to 30 minutes. When
the meat is tender, return all vegetables
to the pot and reheat. Serve the meat in
slices, surrounded by the vegetables and
broth. Serves 4

Source: Kieto's Daily Recipe 3/15/04
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