INGREDIENTS

  • 5 carrots , cut into thirds
  • 5 potatoes , peeled and quartered
  • 1 (12ounce)bottle of irish beer
  • 5-6 lbs corned beef brisket
  • 1 medium head of cabbage , cored and quartered
  • 2 onions , peeled and quartered
  • 5 peppercorns
  • 2 bay leaves

DIRECTIONS

  1. Rinse a beef brisket in cold water to remove any brine and place into a large pot.
  2. Pour beer over the brisket and add water until the meat is covered by the liquid.
  3. Add onions, bay leaves and peppercorns. Bring to a rolling boil.
  4. Cover pot and reduce heat to medium-low for a gentle boil.
  5. Cook for 4 hours or until meat is fork-tender, skimming foam occasionally.
  6. Add carrots, potatoes and place cabbage quarters on top of the meat.
  7. Cook for an additional half-hour until the vegetables are tender. Turn off heat.
  8. Remove the brisket from the broth and allow it to rest for 10 minutes on a cutting board. Slice against the grain in 1/4-inch-thick strips.
  9. Serve on a warm platter, arranging carrots and cabbage around the meat strips in the center of the platter.