Wednesday, March 16, 2011

Corned Beef with Cabbage and Irish Whiskey - Day 4

This traditional Irish dish is the centerpiece for many a St. Patrick's Day table. Corned beef takes a long, lovely simmer with potatoes, cabbage, carrots and here with Irish whiskey.

3 pound corned beef w/spice packet
1 head of cabbage, core left in and cut into eighths
6 medium potatoes, peeled and cubed
4 - 5 Carrots, Peeled and chopped
1.5 fluid ounce of Irish whiskey

Place the beef brisket and contents of the spice packet into a pot and fill with enough water to cover. Bring to a boil, cover, and cook over low heat for about 2 hours. Add the cabbage, carrots and potatoes, and simmer over low heat for 2 more hours. Stir in the whiskey when it is almost done. Check the water level occasionally and replace as needed.


Lynda Halliger-Otvos said...

Yummy yummy yummy, you’ve put love in my tummy and I feel like loving you !~! Or something like that...

Cartoon Characters said...

ooooh! The green print! :)

Very irish!

Love corned beef and cabbage! Didn't know that it was particularily Irish tho! :)

Little old me...

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An american yankee up past the 49th parellel.


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