Irish Boiled Dinner Recipe

Ingredients
  • 1 fresh beef brisket (3 1/2 lb )
  • 2 bottles liquid (12 ounce bottles)
  • 2 cups water (or enough to just cover)
  • 2 bay leaves
  • 10 black peppercorns
  • 1/2 cup chopped parsley
  • 2 teaspoons salt
  • 2 tablespoons butter or olive oil
  • 3 cloves garlic, peeled and sliced
  • 2 cups chopped and rinsed leeks (white parts only)
  • 1 yellow onion, peeled and sliced (medium)
  • 3/4 pound large carrots, cut into large pieces
  • 3/4 pound small red potatoes
  • 1 pound turnips, peeled and quartered
  • 2 pounds green cabbage, cut inch sixths (secure with toothpicks)
  • Salt and freshly ground black pepper to taste
Directions
Place an 8 to 10 quart dutch oven on the burner and add the beef, liquid, 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 3 1/2 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.Place an 8 to 10 quart dutch oven on the burner and add the beef, liquid, 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 3 1/2 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.

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