Photo from Better Homes & Gardens
My friend Erin invited a group of Hobokenites over last night to share some traditional Irish fare in celebration of the holiday (why is it that this holiday seems to be celebrated for at least 3 different weekends in different cities across the country? Like they're trying to not compete with one another).
She made Corned Beef and Cabbage and here's the approximate recipe she used:
3-pound corned beef brisket
1/2 cup sliced onion (1 small)
1/2 teaspoon whole black peppercorns
3 cups water
1 1/2 pound cabbage, cut into 6 wedges
1 cup large-chopped carrots
1 cup large-chopped parsnips
1 1/2 cup large-chopped potato
Place in a 4-to 6-quart pot; add juices and spices from package of beef. Add enough water to cover meat. Add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or till meat is almost tender. Add carrots, parsnips, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook about 20 minutes more or till vegetables and meat are tender. Discard bay leaves. Remove meat from pot. Thinly slice meat across the grain. Serve with vegetables and juices.
She also made a veggie version for the 3 vegheads in the house -- just a pot of all veg without the meat. Delicious! A side of pierogies with butter-fried onions, along with pints of Guinness or Smithwick's --we feasted. 'Hope you enjoyed the holiday with good friends and good food, too.