- Cooking Time: Five Hours
- Servings: 4 to 6
- Preparation Time: 30 Minutes
BackstoryMy Mom, used to make this in March, Near St. Patrick's day. It was always a an excellent meal. She also would serve Horseraddish on the side, which added an interesting taste to the meat. This meal is even better the next day as a left-over, if there is any. My twist to the recipe is that I added the Lager Beer as she used chicken stock.
- 1 (3 1/2 lb.) fresh corn beef brisket
- 2 (12 oz.) bottles Lager beer
- 2 c. water (or enough to just cover)
- 2 bay leaves
- 10 black peppercorns
- 1/2 c. chopped parsley
- 2 tsp. salt
- 2 tbsp. butter or olive oil
- 3 cloves garlic, peeled and sliced
- 2 c. chopped and rinsed leeks (white parts only)
- 2 med. yellow onion, peeled and sliced
- 3/4 lb. lg. carrots, cut into lg. pieces
- 3/4 lb. sm. red potatoes
- 1 lb. turnips, peeled and quartered
- 2 lbs. green cabbage, cut in sixths (secure with toothpicks)
- Salt and freshly ground black pepper to taste
- Place an 8 to 10 quart dutch oven on the burner and add the corn beef brisket, beer, water, bay leaves, peppercorns, parsley, and salt.
- Heat a frying pan and saute the garlic, leeks, and yellow onion for a few minutes then add to the dutch oven.
- Cover and simmer gently for 3 1/2 hours or until the meat is very tender. (This will normally take about 1 hour per pound of brisket.)
- In the last 25 minutes of cooking, add the carrots, turnips and red potatoes.
- In the last 15 minutes of cooking, cabbage, salt, and pepper.
- If the vegetables are not done to your liking, cook them longer but do not overcook. Remove the toothpicks from the cabbage before serving.