My grandmother Katie Hurley immigrated from Ireland as a young girl. Though I never had the privilege of knowing her firsthand, my mom always kept her memory alive with wonderful stories, and most importantly, by celebrating St. Patrick’s Day in a big way. Erin Go Bragh! My dad loved turnips so I always include them in his honor. Also, many recipes today say to add a bottle of Guiness to the water, great addition if you’d like to try it.
Ingredients
1 corned beef brisket (4 to 6 pounds)
Seasoning packet that comes with corned beef
16 to 24 small potatoes, peeled
8 to 12 medium carrots, halved
1 large head cabbage, cut into wedges
1 to 2 heads turnip, peeled and cut into wedges (if you like it)
Directions
Place brisket in a large Dutch oven and cover with water. If a spice packet is enclosed with the meat, add it to the pot. Bring to a boil. Reduce heat;,cover and simmer for 2 hours. Add potatoes and carrots. Return to a boil. Reduce heat, cover and simmer for 30–40 minutes or until meat and vegetables are just tender. If your Dutch oven is not large enough for cabbage to fit, remove potatoes and carrots and keep warm (they can be returned to cooking liquid and heated through before serving.) Add cabbage; cover and cook for 15 minutes or until tender. Remove cabbage and meat. Let meat stand a few minutes; slice across the grain. Serve with vegetables. This recipe is easily doubled or tripled.