Ingredients[edit | edit source]
- a six-pound (about 2.75 kg) round/brisket of corned beef
- 3 carrots, sliced diagonally
- 3 medium onions
- mixed herbs
- one teaspoon ground allspice
- one teaspoon ground cloves
Procedure[edit | edit source]
- Put the brisket on a bed of the chopped vegetables using a large saucepan, just covering them with water that is room temp and simmer lightly for 4 hours
- Add a half pint of Guinness and go one more hour simmering all.
- Serve it cold on Christmas since there are no worries slaving in the kitchen this day, the brisket should be removed and pressed between 2 dishes with a weight on top, reserve juice for hot topping gravy; other days you serve hot.
Historically the Irish Corned Beef has been world renowned for being served as the primary preserved meat on the Royal Navy ships of the 16th and 17th century, with no equal, even though unaffordable by the Irish peasants themselves. Realistically, it wasn't until the Irish in America could become successful that they could once again afford to eat their national cuisine and their wonderful invention could be savoured in the average household giving the dish special meaning.