Corned Beef and Cabbage in Ale
Posted: Tue Feb 21, 2006 11:43 am
Considering St. Pats in coming up, this looks especially good.
Corned Beef & Cabbage in Ale
by Kate Heyhoe
Serves 4
* 2-3 pound cut of corned beef
* 24 ounces ale (Samuel Smith Nut Brown Ale)
* 2 carrots, cut into chunks
* 12 small red potatoes
* 4 onions, quartered
* 1 teaspoon dry mustard (Colman's)
* 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.
Corned Beef & Cabbage in Ale
by Kate Heyhoe
Serves 4
* 2-3 pound cut of corned beef
* 24 ounces ale (Samuel Smith Nut Brown Ale)
* 2 carrots, cut into chunks
* 12 small red potatoes
* 4 onions, quartered
* 1 teaspoon dry mustard (Colman's)
* 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.