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Monday, 18 March 2013

Corned Beef Cabbage in Guinness

I know that I am Scottish and I know that St. Patrick’s Day is more of a North American celebration in honour of a saint that I know nothing about because I am a heathen…. but I do love preparing a corned beef and cabbage dinner at this time of the year.
The Fella was working, but my ma came over on Saturday for dinner.  The Fella is lucky that we saved some for him – he is not so lucky that Saturday night concluded with an evening of beer consumption on top of the cabbage which made for some nasty Dutch ovens at his expense (nothin’ says lovin’ like a Dutch oven).

Corned Beef Cabbage in Guinness

1 package of corned beef brisket
1 can Guinness
3 onions – quartered
1 head of cabbage - quartered
1 dash of ground cloves
Salt & Pepper to taste

Quarter onions & place in a large stock pot.  Open the package of corned beef and place on top of the onions.  The package directions on the corned beef instructs you to boil it in the bag - but then you miss out on the Guinnessy goodness.   Be a rebel and thumb your nose at those who tell you what to do.  

Pour in the can of Guinness  and then add enough water to cover the top of the corned beef.  Add cloves, salt and pepper. 

Bring to a boil and reduce heat to a simmer.  Cook for 50 min per pound.  Skim fat from the top of the stock every hour. 

Add the quartered cabbage during the last hour of cooking.   I put the corned beef on a cookie sheet and place in a 350 degree oven for the last twenty minutes of cooking.  Serve corned beef, cabbage and stock over mashed potatoes.

Forgo the usual green beer and try Well's Banana Bread Beer - it is not sweet tasting as it sounds - it is a full body beer with notes of banana and nut.

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