St Patrick Day Dinner. Corned Beef and Cabbage with Barry Quinn

Barry Quinn has perfected his recipe and technique for cooking Corned Beef and Cabbage over 40 years in kitchens big and small. Many friends have enjoyed this traditional dinner in his home on St. Patrick's Day and thousands of dollars have been raised at Community events on St. Patrick's Day or Christmas in Killarney events. For the 2nd year during COVID there has been no Paddy's Day Celebration, but you can prepare Corned Beef and Cabbage with his tried and true method recipe, not just on St. Patrick's Day but 360 days a year. Recipe 4 lb. Fresh Corned Beef Brisket 2 onions sliced 2 cloves of garlic minced or chopped fine 6 whole Cloves 2 Bay Leaves 12 small potatoes with skins (prefer red potatoes) 1 head of green cabbage cut into wedges 1 tsp salt 1 tbsp pickling spice Method Bring to a boil water in a Dutch Oven place the Corned Beef Brisket, add onions, garlic, whole cloves, bay leaves and spices. Bri g back to slow simmer, cover and simmer for 45 minutes per pound of corned beef till fork tender. Remove from Dutch Oven and wrap with Aluminum Foil, with a 1/2 cup od Cirned beef liquid. Place in slow oven in pan at 200° f. Bring corned beef liquid back to a boil and add Potatoes to liquid, cook for 10 minutes and then add Cabbage wedges and simmer till cabbage and potatoes are tender. Potatoes will pierce with a fork, about 25 minutes more. Cut Corned Beef across the grain for best results. Enjoy! Barry Quinn if you like this video check out how to make Christmas scones    • Barry Merry Christmas Scones with Santa