Featured Recipe

This week feature is fast, easy and hearty!  Got a recipe of your own to share? Submit it here for consideration!

Meghan's Irish Boiled Dinner  (Corned Beef)

Yield: 6 Servings

Ingredients:
1 ea. 5-6 ½ pound Corned beef brisket
2 ea. Onion, yellow, large
18 ea  White potatoes "B's"
10 ea. Carrots, peeled, cut into 1-inch pieces
2 ea. Cabbage heads, cored and cut into wedges

Procedure:
1. Open the beef brisket and rinse under cold water, and place in a large pot.  Add enough water to cover
the roast by 6 inches.  Peel the onions and place them in the pot with the roast.  Bring to a boil, and cook
for about 30 minutes at a rolling boil.  Reduce heat to medium-low so that the water is at a gentle boil,
cover, and cook for approximately 3 ½ hours.

2. Remove the lid from the brisket.  Remove onions, and cut into wedges.  Return them to the pot. Add
carrots to the pot, and then place the cabbage over the roast.  Place the potatoes on top of the cabbage
and return the lid back on the pot and cook for additional 30 minutes or until potatoes are tender. The
potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam

3. Remove the vegetables from the pot and place in a separate serving bowl.  Keep the corned beef in the
pot until ready to slice and serve immediately because it dries out quickly