"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
Mom's St Patrick's Day Irish Corned Beef Stew Recipe
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This recipe for Mom's St Patrick's Day Irish Corned Beef Stew, by Grant Smith, is from Mom's Kitchen Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 Lbs of fresh Corned Beef 6 medium potatoes peeled 8 carrots peeled 4 stalks of celery sliced 4 cups of beef broth 1 large can of diced tomatoes 1 Tsp of black pepper 2 Tsp of garlic salt Tsp of pickling spice 2 Tsp of kitchen bouquet (optional) 1 head of cabbage cut up coarse
Place the corned beef in a large kettle of cold water and cook over low heat until tender. (You always start corned beef in cold water and simmer it, do not boil it.) When Corned beef is almost done, remove to a platter and when it is cool enough to handle cut in small pieces and return to pot. Add the remaining ingredients and cook until the vegetables are done. This can be cooked the day before and warmed up. It gets better!
This is a recipe from an old friend in Kansas City
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