Things You'll Need:
- 5 carrots, cut into thirds
- 1 bottle good Irish beer
- Beef brisket, 5 to 6 lbs.
- 1 medium head of cabbage, cored and quartered
- 2 onions, peeled and quartered
- 5 peppercorns
- Salt and freshly ground pepper to taste
- 2 bay leaves
- Carrots
- Good Irish beer
- Beef brisket
- Cabbage
- Onions
- Large, covered pot or Dutch oven
- Peppercorns
- Salt and freshly ground pepper to taste
- Bay leaves
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Step 1
Rinse a beef brisket in cold water to remove any brine and place into a large pot.
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Step 2
Pour beer over the brisket and add water until the meat is covered by the liquid. Add onions, bay leaves and peppercorns.
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Step 3
Bring to a rolling boil. Cover pot and reduce heat to medium-low for a gentle boil. Cook for 4 hours or until meat is fork-tender, skimming foam occasionally.
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Step 4
Add carrots and place cabbage quarters on top of the meat. Cook for an additional half-hour until the vegetables are tender. Turn off heat.
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Step 5
Remove the brisket from the broth and allow it to rest for 10 minutes on a cutting board. Slice against the grain in 1/4-inch-thick strips.
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Step 6
Serve on a warm platter, arranging carrots and cabbage around the meat strips in the center of the platter. This methods makes six servings.
