Date: 29 Oct 2009 Comments: 0

• a six-pound round/brisket of corned beef
• 3 carrots, sliced diagonally
• 3 medium onions
• mixed herbs
• one teaspoon ground allspice
• one teaspoon ground cloves
• Guinness

Put the brisket on a bed of the chopped vegetables using a large saucepan, just covering them with water that is room temp and simmer lightly for 4 hours, then add a half pint of Guinness and go one more hour simmering all. Serve it cold on Christmas since there are no worries slaving in the kitchen this day, the brisket should be removed and pressed between 2 dishes with a weight on top, reserve juice for hot topping gravy; other days you serve hot.

Theodora Fitsgibbon’s A Taste of Ireland, 1968

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