Ingredients:
- 3 1/2# corned beef brisket (i use the point cut you can use the flat cut but it will not be as tender or flavorful
- 2 12-oz bottles lager beer-good beer necessary (i use sam adams regular beer)
- 2 cups water or enough to just cover
- 2 bay leaves
- 10 black peppercorns
- 1/2 cup chopped parsley
- 2 tbs. Olive oil
- 3 cloves garlic and sliced no need to peal
- 2 cups chopped and rinsed leeks
- 1 medium yellow onion, quartered no need to peel
- or all yellow onion
- 2 stalks of celery cut into large pieces
- 3/4# large carrots, cut into large pieces
- 3/4# small red potatoes or reg potatoes
- 1# turnips peeled and quartered (opt)
- 2# green cabbage cut into sixths (secure with toothpicks or tie with cotton string)
Place and 8-10 qt stove-top covered casserole on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, some carrots. Heat a frying pan and add the olive oil. Sauté the garlic, leeks and yellow onion for a few minutes and add to casserole. Cover the pot and simmer gently for 3 1/2 to 4 hours, or until the meat is very tender. Last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage.
If the vegetables are not done to your liking, cook them longer, but do not overcook.
Remove the toothpicks from the cabbage before serving.
This can be started in the morning and when meat is done shut off and let sit. One and half hours before ready to eat reheat and when simmering add potatoes and cook for 1/2 hour then add the rest of the vegies and cook until vegetables are done.
Serves 4-6 people
Mother Noodle’s adaptation of the frugal gourmet on our immigrant ancestor
Corned beef Hash
With cold left over dinner chunk corned beef and place in cuisinart and chop beef a little; add potatoes and vegetable to taste and finished chopping. Do not leave motor on for long mixture will be mushy if you do. Make sure food is cold when chopping! Place in hot frying pan and cook.
