CORNED BEEF 'N CABBAGE

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"If you're lucky enough to be Irish, then you're lucky enough."

~ Irish saying

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~ 'Uncle Tom's' romantic and witty journey back to his ancestral home in County Clare

http://www.thomaslynch.com/

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CORNED BEEF 'N CABBAGE

~ a once a year MUST!

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5 pound lean Corned beef brisket (flat cut)

2 plump onions, each studded with 3 whole cloves

1 fat well-cleaned diagonally sliced leek

2 diagonally sliced celery ribs

2 bottles of stout beer like Guinness or Harp

1 heaping tsp. dried thyme

1 bunch fresh parsley

1 bay leaf

sea salt & freshly ground black pepper to taste

2 medium heads of cored cabbage, cut in wedges

6 peeled 2-inch diagonally sliced carrots

12 small well-scrubbed red or yellow new potatoes

• Place beef in large pot; cover with cold water and bring to boil. Discard water and wipe sediment from beef.
• Return to pot and cover with cold water and beer. Add onions, leek, celery, thyme, parsley, bay leaf and salt & pepper, making sure liquid covers all. Bring to boil, cover and simmer 3 hours, skimming foam from surface.
• Add cabbage, carrots and potatoes and simmer 30 minutes or until vegetables are tender.
• Allow beef to rest 15 minutes before slicing. Arrange on platter surrounded by vegetables. Season heavily with cracked pepper and sprinkle with chopped fresh parsley. Serve with Horseradish Cream Sauce.

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HORSERADISH CREAM SAUCE

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup drained horseradish

2 tsp. Coleman's dry mustard or 2 Tbsp. Dijon mustard

pinch of sugar

green onions

Combine sour cream, mayonnaise, horseradish, mustard & sugar. Transfer to serving dish and sprinkle with chopped green onion.