A classic boiled dinner to make for St. Patrick’s Day! Corned beef, cabbage, onions, red potatoes and carrots are set to simmer for 2 hours in water and beer.
-By Christine (Salzer) Strommen
1 corned beef
1 large onion
small red potatoes
medium head cabbage
1 bottle of beer (tenderizes beef)
- In large pot, cover corned beef with cold water and add seasoning packet and bottle of beer. Bring to a boil, reduce heat and simmer for about 2 hrs.
- In the mean time, peel small red potatoes, halve or quarter depending on the size of the potato. Cover with cold water, set aside. Quarter onion and slice into thick slices. Peel carrots and cut into 3-4 ” lengths. Remove outer leaves of cabbage. Cut cabbage into wedges leaving core intact, this helps hold the cabbage together while cooking.
- When corned beef has cooked about 2 hours and is fork tender, add potatoes. Simmer for 15 min. Add cabbage on top of corned beef, carrots on top of the cabbage and onion on top of the carrots. Cook about 20 min. more, till cabbage is tender.
- Slice corned beef against the grain.