Recipe for Irish Boiled Dinner


3 1/2 lb fresh beef brisket
2 (12 oz) bottles lager beer
2 cup water, enough to just cover
2 bay leaves
10 black peppercorns
1/2 cup chopped parsley
2 teaspoon salt
2 tablespoon butter or olive oil
3 cloves garlic, sliced
2 cup chopped, rinsed, leeks white part o; nly
1 medium yellow onion, sliced
3/4 lb large carrots, cut i large pieces
1 lb red potatoes, small
1 lb trunips, peeled, qua
2 lb green cabbage, cut i secured with t; oothp
1 salt and pepper to t


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 3 1/2 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.Serves 6 to 8.

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