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Sharing Mountain Recipes
by Randi Lee Levin
It was years ago and just a few days before St. Patrick's Day that I first read this recipe in my grandmother's magical tin box.  I wasn't searching for anything specific, just meandering through the folded papers and cards, when this little, amber newspaper page caught my attention.  I gently picked it up and it magically unfolded right before my eyes.  I swear my grandmother somehow led me to this recipe; she must have sensed that I had no idea how to prepare corned beef and cabbage to celebrate the holiday.  Although, the recipe was difficult to read, for the letters and words were faded with age, I deciphered what I could, compensated for what I couldn't and ended up preparing a marvelous dinner.  As company was leaving with containers full of leftovers, among the hugs, kisses and thank yours, I overheard one say, "Great food, we'll be back next year, same time, same place, same meal," and they were!
Serves 8-10


    • 1 roasting pan with lid and steaming rack
    • One 4-5-pound corned beef brisket, trimmed of fat
    (remove the packet of spices if included, and refrigerate for another use or discard)
    • 2 bottles Guinness Draught Beer
    • 1/2 to 2 teaspoons coriander seeds
    • 1 to 2 teaspoons mustard seeds or 1 teaspoon ground mustard
    • 1 to 2 bay leaves
    • 1/2 to 1 teaspoon minced garlic
    • Dash cinnamon
    • Dash nutmeg
    • Dash ground cloves
    • Dash cardamom
    • Salt and pepper to taste
    • 4 large potatoes, washed and chopped into quarters
    • 5 to 6 carrots, chopped into 1/2-inch slices
    • 3 to 4 turnips, washed and sliced
    • 1 large cabbage, cut into wedges


1. Pour one of the beers into the bottom of a roasting pot, add the spices and all the juice from the corned beef package. Place the steaming rack in the pan, then sit the beef on the rack and fill the pot with warm water, just to the top of the rack.

2. Set the temperature to medium high and bring the liquid to a boil. Decrease the heat to low and simmer on top of the stove for 4-6 hours or until tender and easily pierced with a fork. After the 2-3 hours of simmering, add the second beer to the broth and enough water so that the liquid level remains even with the steaming rack.

3. Remove the beef onto a plate, add the potatoes and vegetables to the broth under the steaming rack, and place the cabbage wedges on top of the steaming rack, replace the lid and simmer for 15-25 minutes or until vegetables are tender but not mushy.

4. Remove all remaining ingredients from the broth and place into a bowl. Ladle a little juice over the beef and the vegetables, and pour the rest into a gravy bowl. Slice the beef against the grain and serve.

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