Irish Boiled Dinner
.
Yield
6 servingsPrep
10 minCook
3½ hrsReady
3⅔ hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
beef brisket
fresh |
|
| 24 | ounces |
beer
Lager |
|
| 2 | cups |
water
|
|
| 2 | each |
bay leaves
|
*
|
| 10 | each |
black peppercorns
|
*
|
| ½ | cup |
parsley leaves
chopped |
|
| 2 | teaspoons |
salt
|
|
| 2 | tablespoons |
olive oil
|
|
| 3 | cloves |
garlic
peeled and sliced |
|
| 2 | cups |
leeks
chopped and rinsed, white parts only |
|
| 1 | medium |
onions
yellow, peeled and sliced |
|
| ¾ | pound |
carrots
large, red potatoes |
|
| 1 | pound |
turnip
peeled and quartered |
|
| 2 | pounds |
cabbage
cut in sixths (secure with toothpicks) |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
beef brisket
fresh |
|
| 693.6 | ml/g |
beer
Lager |
|
| 473 | ml |
water
|
|
| 2 | each |
bay leaves
|
*
|
| 1E+1 | each |
black peppercorns
|
*
|
| 118 | ml |
parsley leaves
chopped |
|
| 1E+1 | ml |
salt
|
|
| 3E+1 | ml |
olive oil
|
|
| 3 | cloves |
garlic
peeled and sliced |
|
| 473 | ml |
leeks
chopped and rinsed, white parts only |
|
| 1 | medium |
onions
yellow, peeled and sliced |
|
| 340.2 | g |
carrots
large, red potatoes |
|
| 453.6 | g |
turnip
peeled and quartered |
|
| 907.2 | g |
cabbage
cut in sixths (secure with toothpicks) |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Place an 8 to 10 quart dutch oven on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt.
Heat a frying pan and sauté the garlic, leeks, and yellow onion for a few minutes then add to the dutch oven.
Cover and simmer gently for 3½ hours or until the meat is very tender.
(This will normally take about 1 hour per pound of brisket.)
In the last 25 minutes of cooking, add the carrots and red potatoes.
In the last 15 minutes of cooking, add the turnips, cabbage, salt, and pepper.
If the vegetables are not done to your liking, cook them longer but do not overcook.
Remove the toothpicks from the cabbage before serving.
