6 peppercorns, or packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered or cut in wedges
Melted butter (about 4 tablespoons)
Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)
Serves 6, with meat left over for additional meals.
Patrick's Irish Lamb Soup
1 1/2 pounds boneless American lamb (leg or shoulder), cut into 3/4-inch cubes
1 Tbsp. olive oil
1 medium onion, coarsely chopped
1 bottle (12 ounces) beer or 3/4 cup water
1 tsp. seasoned pepper
2 cans (14 1/2 ounces each) beef broth
1 package (.93 ounces) brown gravy mix
3 cups cubed potatoes
2 cups thinly sliced carrots
2 cups shredded green cabbage
1/3 cup chopped fresh parsley, optional
Heat oil over medium-high heat in a large saucepan. Add lamb cubes and onion. Cook and stir in hot oil until lamb is brown. Drain off fat. Stir in beer or water and seasoned pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes.
Stir in beef broth and gravy mix. Add potatoes and carrots. Cover and simmer for 15 to 20 minutes or until vegetables are tender. Stir in cabbage; cook just until cabbage turns bright green. Ladle into soup bowls. Sprinkle with parsley, if desired. Makes 8 servings.
Cooking time: 60 to 65 min.
Irish Coffee
One mug
Very hot strong black coffee
1 tablesp. whipped cream
2-3 tsp. Sugar
1 shot of Irish Whiskey
Heat glass first.
Heat whiskey and poor into the glass, fill with very hot black coffee in which the sugar has been dissolved.
Float the cream on top.
Tip! Turn a teaspoon upside down and hold against rim inside the glass.
Pour in the cream slowly over the spoon.
The secret lies in the combination of the piping hot coffee with a slight taste of
Irish Whiskey and the cold soothing cream on top.
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