St. Patrick's Day corned beef and cabbage

Buy a corned beef brisket at your local supermarket. In a pot,
pour 12 ounces of beer. Add a bay leaf or two, a dried red chile
or two, a teaspoon or two of coriander seeds, a teaspoon or two of
mustard seeds, a few dashes of cinnamon, a few dashes of allspice,
and all the juice from the corned beef pack. Put the corned beef
on a steamer rack in the pot and add water to bring the liquid
level up to the bottom of the rack.

Cover the pot and put it on some heat and bring the liquid to a
boil. Steam for several hours (it took me five hours for a 4 lb
brisket) until the meat doesn't feel rubbery when you stick a fork
in it. Add water or beer or both as needed to keep some liquid in
the pot.

Remove the meat and slice. Remove the steamer rack. Leave all the
other stuff in the pot and put in some potatoes and carrots and
turnips or whatever. Add water to cover and boil until the stuff
is cooked. Remove all the vegetables and potatoes. Put the
steamer rack back in and put in some cabbage wedges. Steam them
for about five to ten minutes, depending on how crisp or soggy you
like cabbage.


Get out some beans which you have thoughtfully left soaking
overnight in water (I used white beans, red beans and black beans
all mixed up). Drain them and put them in a pot. Cover them with
the liquid that you have been using to cook the corned beef and
cabbage and potatoes and vegetables. The liquid should be about an
inch higher than the beans. Simmer for three or four hours or
until the beans are as firm or as mushy as you like them. The
beans will not be ready with the rest of the meal but you can eat
them reheated the next day when the flavors have had a chance to

Delicious. Enjoy.