Description
This classic St Patrick’s Day dish can easily be enjoyed all year round. It reminds Chef Maka of fun nights at Irish pubs, surrounded by friends and family.
3 hrs 40 min
6 to 8
servings
Ingredients
3 to 4
lb
seasoned beef brisket
2
onions
(chopped)
2
carrots
(chopped)
1
fennel
(chopped)
2
stalks of celery
(chopped)
salt
pepper
1
whole cabbage
(quartered)
4
Yukon gold potatoes
(halved)
grain mustard
Prep Time:
20 min
Cooking Time:
3 hrs 20 min
Total Time:
3 hrs 40 min
Instructions
In a large pot place the beef, onions, carrots, fennel, celery, salt and pepper. Cover with water and bring to a simmer, skimming beef fat from the surface. Turn down to low and cook for about 2 to 3 hours until fork tender. Add the potatoes and cabbage in the last 30 minutes. Slice the beef brisket to desired thickness and serve with the vegetables. Enjoy the dish with grain mustard on the side.
