Saint Patrick's Day Corned Beef

Servings:

Cooking Time:

Ingredients:

• 1 5 lb. Corned Beef Brisket
• 1 12 oz. bottle of dark beer
• 4 large carrots, halved crosswise
• 2 medium onions, each studded with 3 cloves
• 2 medium celery stalks, halved crosswise
• 3 large leeks, halved lengthwise
• 1 green cabbage (about 3 pounds) cored and cut into 6 wedges
• ¼ cup 1 tbsp chopped fresh parsley, divided
• Salt and freshly ground black pepper, to taste
• ¼ cup firmly packed dark brown sugar
• ¼ cup Dijon-style mustard

Instructions:

• Place beef in a large Dutch oven. Add beer and enough cold water to cover the beef.
• Add the carrots, onions and celery. Bring to a boil over medium-high heat.
• Reduce heat to low; cover and simmer, turning beef every 45 minutes until it is fork tender, 2 ½ to 3 hours.
• Preheat the oven to 350 °. Transfer the corned beef to a shallow baking pan, fat-side up. Cover with foil and set aside.
• Using a colander, strain broth from the pot; discard vegetables. Set aside 1 cup of broth.
• Return the remaining broth to the pot; add leeks, cabbage, ¼ cup of parsley, and salt and pepper to taste. Bring to a boil over high heat.
• Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 30 minutes. Strain and discard broth; set aside vegetables.
• In a small bowl, combine the brown sugar and mustard; mix well. Trim any excess fat off of the beef and then spread the glaze over it evenly.
• Return the beef to the baking pan; pour the reserved broth over the beef. Bake beef for 15 minutes, and then remove from the oven.
• Using a sharp carving knife cut corned beef crosswise into thin slices.
• Transfer sliced beef to a large serving platter and surround it with the leeks and cabbage.
• Just before serving, reheat the reserved broth in a small saucepan over medium-high heat; drizzle 2 tbsp over the beef and then sprinkle it with the remaining parsley.
• Transfer any remaining broth to a gravy boat and serve immediately with the corned beef.

For a traditional Irish side dish to serve with this, combine mashed potatoes with steamed kale, pepper, and chopped, cooked white onions!

Before dinner, in the typical Irish tradition, raise your glasses to a clever toast. After dinner, brew a pot of strong coffee and add a splash of Irish Whiskey and a little sugar. Serve in a glass mug topped with whipped cream!