Well this recipe might not be in the family cookbook, but the critic insists it go in as it may well be her favorite gene e-recipe, after all, her mother was born on St. Patty's Day as well as her daughter Lisa, and her daddo Patrick was straight off the boat from Ireland - and interestingly enough, her daughter is now 1/2 of the critic's mother's would-be age. How's that for a math word problem??? About as sophisticated as I get mathematically.
So, get yourself a Guinness, read up about old St. Patty at http://www.history.com/topics/who-was-saint-patrick, cook up some real Irish food and, of course, toast your guests with a Guinness for all - and
Hardy Appetit!
CORNED BEEF & CABBAGE
1 5-# bag small red potatoes
6 carrots, cut in half
1 large onion, quartered
1whole cabbage, cut into 8 wedges
bay leaf
In a large pot, cover corned beef with water adding 1 bay leaf and spice packet; bring to a boil. Turn heat down to a simmer, continue for 2-3 hrs. Add potatoes (if small, use whole, or cut large potatoes into halves), carrots, and onion. Lay cabbage on top of all ingredients. Simmer for 1 hr. Remove brisket only to cutting board to rest while remaining ingredients cook another 20 min. longer.
Slice brisket and serve along with other ingredients. Accompany with horseradish, mustard, dijon mustard.
That looks like what Nana used to make and called "boiled dinner". I think she made it for Papere? :)
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