Irish Feasting, Day 3

Today was our Corned Beef and Cabbage day.  Overall, it turned out well, although I think the smoked salmon quiche is my favorite so far.  There isn't really a recipe, per se, but here is a method that worked out well.

Corned Beef and Cabbage with Potatoes and Carrots
1 Large Corned Beef Brisket
16-20 Baby Carrots
1 Small Cabbage
2-3 Bottles of Guinness Draft
6-8 Red potatoes (depending on size)
3 Bay leaves
Guilden's Spicy Brown Mustard
Butter
Salt and Pepper

Put the brisket in your crock pot on LOW about 10 hours before you plan to serve your dinner.  Periodically, check the meat to insure it's at least 75% covered in liquid.

About 1 hour before dinner, peel your potatoes and cut them into quarters.  Check the baby carrots for any imperfections, wash them well and pat them dry.  Cut your cabbage into quarters, then halve the quarters.  Bring a broth of 1-1.5 bottles of Guinness, 2 cups of water and the bay leaves to a boil in a large pan, then put the potatoes and carrots in.   While your vegetables are boiling, remove the meat from the crock pot and let it rest on the cutting board.  Let the veggies boil well for about 20-30 minutes, until they are beginning to become fork tender, but be careful not to let them get mushy.  Then add your cabbage and boil for about 10-15 minutes more.  When the cabbage is soft, but still has a snap to it, remove it from the liquid,
drain carefully and put it in your serving bowl.  Allow the potatoes and carrots to boil about 5-7 minutes longer, then drain them well and add them to the serving bowl.  Be careful not to serve the bay leaves in the cabbage--they will make you sick if you accidentally eat them.

Serve the meal with butter, salt and pepper and spicy mustard.  I also recommend serving an artisanal bread if you have one available, such as French bread, soda bread or another option of your choosing.

Until the next meal!!!