• Cooking Time: Five Hours
  • Servings: 4 to 6
  • Preparation Time: 30 Minutes
  • 1 (3 1/2 lb.) fresh corn beef brisket
  • 2 (12 oz.) bottles Lager beer
  • 2 c. water (or enough to just cover)
  • 2 bay leaves
  • 10 black peppercorns
  • 1/2 c. chopped parsley
  • 2 tsp. salt
  • 2 tbsp. butter or olive oil
  • 3 cloves garlic, peeled and sliced
  • 2 c. chopped and rinsed leeks (white parts only)
  • 2 med. yellow onion, peeled and sliced
  • 3/4 lb. lg. carrots, cut into lg. pieces
  • 3/4 lb. sm. red potatoes
  • 1 lb. turnips, peeled and quartered
  • 2 lbs. green cabbage, cut in sixths (secure with toothpicks)
  • Salt and freshly ground black pepper to taste
  1. Place an 8 to 10 quart dutch oven on the burner and add the corn beef brisket, beer, water, bay leaves, peppercorns, parsley, and salt.
  2. Heat a frying pan and saute the garlic, leeks, and yellow onion for a few minutes then add to the dutch oven.
  3. Cover and simmer gently for 3 1/2 hours or until the meat is very tender. (This will normally take about 1 hour per pound of brisket.)
  4. In the last 25 minutes of cooking, add the carrots, turnips and red potatoes.
  5. In the last 15 minutes of cooking, cabbage, salt, and pepper.
  6. If the vegetables are not done to your liking, cook them longer but do not overcook. Remove the toothpicks from the cabbage before serving.
My Mom, used to make this in March, Near St. Patrick's day. It was always a an excellent meal. She also would serve Horseraddish on the side, which added an interesting taste to the meat. This meal is even better the next day as a left-over, if there is any. My twist to the recipe is that I added the Lager Beer as she used chicken stock.