.Recipe of the week.

St. Patricks Day is always a giant Irish feast at my house because March 17th also happens to be my dad's birthday. Every year {upon request} I make the same menu: corned beef, cabbage, & carrots, champ, and Irish soda bread followed by bread pudding {my freak dad dislikes cake & bread pudding is more Irish} all washed down with pints of Guinness. We all look forward to this meal all year and with St. Patricks day coming up this week I thought that the recipe for corned beef would be perfect to share. I got this recipe about 5 years ago from Epicurious and have yet to find another that I like as much. Éirinn go Brách!!!

Corned Beef & Cabbage with Carrots

Ingredients:

5 pounds corned brisket of beef
6 peppercorns, or packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered or cut in wedges
Melted butter (about 4 tablespoons)

Directions:
Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter.