Ireland

Ireland (#10) Corned Beef and Cabbage

 

I made what else but corned beef and cabbage today.  I don't know why I always wait until St. Patrick's Day to make it, because I love it and should make it more often.  I surfed the web to find out about its origins and found that traditionally in Ireland, the dish was bacon and cabbage, but in the mid-19th century, Irish immigrants to the U.S. began substituting corned beef for the bacon.  I simmered the corned beef for six hours in Guiness draught beer, brewed in Dublin.  It was so much better than simmering it in water which is what I have done in the past.  During the last 30 minutes I added baby Ruby Gold potatoes, carrots and cabbage.  It was delicious, and I can't wait to have a corned beef on rye with mustard, for lunch tomorrow.