A&E

Barbara Wood shares recipe for Corned Beef and Cabbage Fitzpatrick

 

Ingredients

A flat cut brisket of corned beef - 3 to 5 pounds. (It shrinks a lot when you cook it.)

Cabbage, carrots and small white potatoes

1/2 cup regular yellow mustard

1/2 cup honey

1/4 teaspoon allspice

Spice mixture from the corned beef package

Cover the corned beef with water. Throw in the spices that usually come with the corned beef and add a bottle of beer if you really want to be Irish. Simmer for an hour or two.

Fish out the corned beef and set aside. Save the water it was boiled in.

Make a mixture of 1/2 cup mustard and 1/2 cup honey, and a 1/4 teaspoon allspice. Brush on the corned beef and cook in a 350 oven. After 15 minutes turn and slather on more of the mustard mixture. Do this every 15 minutes until the meat starts falling apart. 45 minutes usually does it.

Throw chunked up carrots, whole potatoes and quartered cabbage into the saved water from the corned beef. Cook until the potatoes are tender when pierced with a fork.

All done!

Great with Irish soda bread, which is much easier to make than this is.

Slainte!

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