Irish cuisine historically featured potatoes, beer, cabbage, beer, kale, beer, stews, heavy breads, and other hearty foods to complement Ireland's northern climate. But cooks in Ireland now fuse traditional cuisine with contemporary cooking styles.
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, peeled and 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.
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This page modified January 2007
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