HAPPY ST. PATRICK'S DAY!!!

Everyone is Irish on St. Patrick’s Day, so surprise your family with this traditional St. Patrick’s Day dinner this evening! Sláinte! (Cheers!)

Corned Beef and Cabbage

Ingredients

* 5 pounds corned beef

* 10 peppercorns

* 4 sprigs fresh thyme

* 2 bay leaves

* 12 ounces stout (recommended: Guinness)

* Water, for simmering

* 6 medium red potatoes, scrubbed

* 1 medium head green cabbage, cut into quarters, core removed

* 4 tablespoons butter

Directions

Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.

After 4 hours, add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage and potatoes to a plate and allow the corned beef to continue cooking until the meat is tender.

Remove the meat to a cutting board and slice. Serve at the table with all the cabbage and potatoes piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.