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1 Head Cabbage
6 Large Carrots
2 Large Onions
1 tsp Minced Garlic
4 med. Red potatoes
2 lbs. Corned Beef
1 Clove whole
2 tsp Salt
1 tsp Black Pepper
2 tbs Butter
|
Core cabbage and cut into
quarters. If a large cabbage is used, cut into eighths. Cabbage pieces
should be twice as big as the potatoes. Place cut cabbage sections in the
bottom of a large stock pot. |
| Wash potatoes and poke three
or four times with a fork. Place potatoes on top of the cabbage. |
| Clean and peel carrots.
Cut carrots into 3 inch pieces. If carrots are large split thick pieces
in half so that all pieces are about the same size. Place carrots on top
of potatoes. |
| Peel onions and cut into
quarters. Stick 1 whole clove into an oinon quarter. Place onions on top
of the carrots. Sprinkel minced garlic, salt and pepper over the onions. |
| Add 2 bottles of Harp Lager
or other pale lager beer then fill with water until carrots are covered.
Onions should remain above the liquid. Put in the butter. Place on the
stove and bring to a boil. Reduce heat, cover and slow simmer until carrots
are cooked. |
| Stir the whole pot and add
salt and pepper to taste. Place the corned beef in the pot and stir again.
Let pot return to a simmer then turn off the heat and let stand covered
to for 20 miuntes. |
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