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Recipe

 

Corned Beef & Cabbage in Ale

by Kate Heyhoe

Serves 4

 
  • 2-3 pound cut of corned beef
  • 24 ounces ale (Samuel Smith Nut Brown Ale)
  • 2 carrots, cut into chunks
  • 12 small red potatoes
  • 4 onions, quartered
  • 1 teaspoon dry mustard (Colman's)
  • 1 large sprig thyme (optional)
  • 1 head cabbage, quartered

Place the beef in a large pot with the ale, carrots, potatoes, onions, mustard and thyme (if using). Add just enough cold water to cover. Bring to a boil and simmer gently 1-1/2 to 2 hours. Halfway through, check the vegetables: when they are tender, remove them and set aside. Add the cabbage quarters and cook until tender, about 15 to 30 minutes. When the meat is tender, return all vegetables to the pot and reheat. Serve the meat in slices, surrounded by the vegetables and broth.

 

Cooking with Ale

What's Ale-ing You
Tips for Cooking with Beer
Books on Beer

Recipes:

 

This Archived Page created between 1994 and 2001. Modified August 2007


 


 
 

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