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La Belle Cuisine
Irish Boiled Dinner
The Frugal Gourmet on Our Immigrant Ancestors:
Recipes You Should Have Gotten from Your Grandmother
By Jeff Smith, 1990, William Morrow and Co., Inc.
“Be telling me
this serves 6-8”
is much more common in the Irish-American home
than is corned beef
One 3 1/2-pound fresh beef brisket
Two 12-ounce bottles lager beer
2 cups water (or enough to cover)
2 bay leaves
10 black peppercorns
1/2 cup chopped parsley
2 teaspoons salt
2 tablespoons butter or olive oil
3 cloves garlic, peeled and sliced
2 cups chopped and rinsed leeks (white parts only)
1 medium yellow onion, peeled and sliced
3/4 pound large carrots, cut into large pieces
3/4 pounds small red potatoes
1 pound turnips, peeled and quartered
2 pounds green cabbage, cut in sixths
Salt and freshly ground black pepper to taste
Place an 8- to 10-quart stove-top covered casserole on the
the beef, beer, water, bay leaves, peppercorns, parsley, and
Heat a frying pan and add the butter or olive oil. Sauté the
and yellow onion for a few minutes and add to the casserole.
pot and simmer gently for 3 1/2 hours, or until the meat is very
(This will normally take about 1 hour per pound of brisket.) In the
25 minutes of cooking, add the carrots and red potatoes. In the last 15
minutes of cooking, add the turnips, 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
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