It has been many days since I corned my beef for St. Patrick’s Day dinner and I am so excited to try this creation. The smell is delicious, a reminder of my family traditions and promises corned beef hash Sunday brunch. To actually prepare the meat, it is VERY simple:
Pull the meat out of the brine and give it a rinse.
Put it in a large pot, completely cover with water, add a few bayleaves, some allspice berries if you have them and a few pinches of salt. Bring the pot to a boil, reduce to a simmer, and cook with a lid on for about 2 1/2 hours.
Then, add to the pot a few diced carrots, diced potatoes, some green cabbage cut into chunks, whatever peasant-y veg you have in the root cellar. Continue to simmer until the potatoes and carrots are soft, about 15 more minutes.
Enjoy with a beer and cá bfhuil an leithreas!