For anyone looking to add a little Irish flair to his dinner on St. Patrick’s Day, here a recipe for good old-fashion corned-beef. Enjoy it with a pint of your favorite beer. Cheers!
3 lbs corned beef brisket
2 onions, sliced
2 garlic cloves, minced
2 bay leaves
6 whole cloves
6 medium potatoes, cut
6 small carrots, cut
1 medium head of cabbage, cut in 6 wedges
Place corned beef in Dutch oven, and barely cover with hot water; add onion, garlic, cloves, and bay leaves. Cover and simmer (don’t let boil) 3 hours, or till fork tender. Remove meat from liquid; add potatoes and carrots. Cover; bring to boiling and cook 10 minutes.
Next, add cabbage wedges; continue cooking 20 minutes longer or till vegetables are done.
Sprinkle with mixture of 1/4 cup brown sugar and 1/4 teaspoon ground cloves. Place in shallow pan. Bake in moderate oven 350 degrees 15 to 20 minutes or till nicely glazed.