This is standard fare at my house in March, and not just on St. Patrick’s Day. It’s divine!
Serve 6 -8
- 3 lb. corned beef brisket [if it comes with a spice packet I use that plus the spices below, so it’s double spiced]
- 3 bay leaves
- 4 sprigs thyme
- 12 peppercorns
- 3 potatoes, peeled and cut into 1/2” chunks
- 8 baby carrots, peeled
- 1 onion, cut into 8 wedges
- 1 leek, sliced [white and tenderest green part only]
- 1 small cabbage, cut into 8 wedges [remove the outer leaves first]
- 2 tsp. kosher salt
- 1 six-pack Bass Ale or beer of choice [very important – beer is the secret ingredient].
- 1 c. sour cream
- up to 1 Tbsp prepared horseradish to taste
- salt and pepper
- Parsley, chopped for garnish
In a large pot, combine meat, spices [tied together in a cheesecloth bag] and enough beer to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt and simmer another ½ hour.
When vegetables and meat are tender, remove corned beef to a carving board and slice against the grain. Place on a platter and arrange vegetables around the meat slices. Combine the sour cream, horseradish, salt and pepper in a small bowl and serve on the side. A bowl of mustard is also good on the side.