Recipes
 

Corned Beef & Cabbage in Ale

by Kate Heyhoe

Serves 4

 

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.

 

Cooking with Ale

What's Ale-ing You
Tips for Cooking with Beer
Books on Beer

Recipes:

Artichoke and Cheese Dip
Pumpkin and Auburn Ale Bisque
Pan Seared Steak with Bock Beer Mushroom Sauce
Corned Beef & Cabbage in Ale
Crunchy Blue Cheese Bread Croutons
 

This Archived Page created between 1994 and 2001. Modified August 2007