"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Corned Beef and Cabbage - Traditional St. Pat's Dinner Recipe
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This recipe for Corned Beef and Cabbage - Traditional St. Pat's Dinner, by Susan Kelley, is from May Your Belly Always Be Full ,
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Corned beef (buy according to the size of crowd your feeding-ask the butcher Potatoes Cabbage Carrots (optional-I never used them but I know people do) Pickling spice
Put corned beef in large stock pot. Fill with water to cover corned beef. Add pickling spice. This will have to boil for several hours. About two hours into the boiling process add the cabbage. Boil for about another hour then add potatoes. When corned beef is tender enough everything should be done
Cut the cabbage in quarters - try cutting the stem out. Peel the potatoes and the optional carrots. Sometimes the corned beef is sold with the pickling spice packet in it. If not just add about 2-3 tablespoons depending on the size of the beef
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