Friday, March 18, 2011

Boiled and yet delicious

I don't often eat beef any more but with The Day yesterday, I thought I'd do a pot of corned beef, cabbage and tatties. It's terribly easy. (It's easy if you buy your beef already "corned.")

Cut the beef into big chunks and boil it up in water. No need for salt but you might add some pepper, rosemary, a bay leaf or two.

Simmer the whole pot until the beef is tender, then add in the tatties...maybe some onions and carrots, too. Last thing in is the loosely cut-up cabbage, which doesn't take long to cook. Let it all simmer another 15 minutes or so.

Serve it with some lovely fresh soda bread and a pint of the black stuff. Corned beef and cabbage is not traditionally Irish--I also like to boil up a pot of colcannon--cabbage, tatties, bacon and some butter...maybe a little greens (like kale).

Boiling meat is popular in many rural cultures because you could use older and tougher meat.

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