Quote Originally Posted by DarkPhoenix
DarkPhoenix's Insane Corned Beef and Cabbage

Being that St. Patty's Day is a holiday where we Irish celebrate the removal of snakes from the Emerald Isle by St. Patrick (Get dese Mother Fookin' Snakes off me Mother Fookin' island...) I figured I would post my recipe for the Irish American St. Patty's Day staple, Corned Beef and Cabbage.

Ingredients:

3lbs First Cut Brisket Corned Beef - Get the best cut you can find. I use Wellshire Farms Organic Uncured Corned Beef. You can find this at Whole Food or someplace similar. You can brine your own brisket as well, but that takes between 7-10 days for it to cure.
1 - 300ml (16.9 fl. oz) bottle Young's Double Chocolate Stout - You can use Guinness as well, but it must be a can or straight off the tap.
1 head green Cabbage, quartered
6 medium sized red potatoes, cleaned and cubed, skin on
1/2 bulb of garlic, peeled and crushed
2 medium carrots, peeled and julienned
2 tsp of crushed red pepper


It's very simple. Place all of the ingredients, except the cabbage into a big pot.

Bring contents to a rolling boil and then turn down heat.

Cover pot and simmer for 2-3 hours or until meat easily falls apart.

Place cabbage into the pot and re-cover for 5 mins.

Remove from heat and let sit additional 10 mins.

Enjoy with a nice spicy or course mustard. I pair this with either a nice cold Guinness, again either tap or can, or a bottle of Blue Moon Spring Blond Wheat Ale.

One of my favorite meals as a child. And I am Welsh