Stew, Brew, and Irish Tap

by Sally Law

Happy St. Patrick's Day everyone. You don't need to be Irish to enjoy the fare or the dance. Join in the fun right here. I've enclosed my own recipe for corned beef with cabbage along with some Irish tunes (and some Riverdance) to lighten your load. You're sure to be tapping and singing while you cook. ~~Sally's Corned Beef with Ale~~ *1 4-pound corned beef brisket,thawed. *1 12 oz hard cider or pale ale. (I use the crisp apple by Angry Orchard. It's gluten-free.) *Handful of whole pink peppercorns

*2 1/2 cups filtered water *1 small bag of gold fingerling potatoes, approximately 16 small. *1 medium head of green cabbage, washed, cored, and quartered, then quartered again to make 1/8 wedges. *2 fresh peeled carrots, washed and chopped to your liking. I like mine bite-size. Place rinsed corned beef fat side up in a large Dutch oven with lid. It should fit end-to-end, but not too snug. If it doesn't fit, trim the end off and reposition it in the cook pot. Pour the ale over the beef and sprinkle with the provided seasoning packet and the whole peppercorns. (I use pink peppercorns as they are milder.) Cover and let sit undisturbed for two hours to marinate. Prep the potatoes and cabbage along with the carrots and set aside for later. Secure the lid on the dutch oven and bring the seasoned corned beef, 2 1/2 cups water, and ale to a boil and then reduce heat. Return to a Low Boil for approximately 2 hours. Add all the remaining ingredients, and bring back to a boil. Reduce heat to low and cover with lid. Cook 1 1/2 hours or so on a Low Boil until tender. Pierce everything to make sure sure it's fork tender. The ale makes this melt in your mouth. Serve with Irish soda bread and real cream butter. A one pot Irish wonder, and one of my family's favorites. This recipe is my own so do guard it with your life! Have a wonderful and blessed St. Patrick's Day! Sal

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