This famous and authentic Irish dish combines the traditional flavors of corned beef and cabbage with carrots, potatoes and turnips. Let’s not forget that the boil was cooked in good old Guinness to give the dish extra depth.
It was presented to us at the famous 700 Drayton restaurant located in the Mansion hotel in midtown Savannah.
Preparation time: 20 minutes
Cooking time: 2 ½ hours (depending on beef size)
- 2 ½ lb corned beef
- 2 bottles Guinness
- 2 cups water
- 2 carrots
- 2 onions
- 2 turnips
- 8 red potatoes
- ½ green cabbage (cut in three)
- 2 leeks
- Fresh pepper to taste
- Place the corned beef in a deep pot and cover with Guinness and water. Bring to a boil and lower heat to medium.
- Peel the carrots and cut the onions in quarters.
- Heat up in some oil while stirring.
- Peel the turnips and cut in quarters.
- Cut the leeks, using only the white part, slice in half lengthwise and rinse well.
- Add the turnips and leeks to the vegetables and keep on low heat. Season with fresh pepper to taste.
- After 1 ½ hours add the whole red potatoes to the meat boil and lower heat to low.
- Add all the vegetables to the boil ½ hour later and let simmer for another 30 minutes.
- Add the three cabbage chunks (core removed) to the mix and let stand for another 10 minutes on low to medium heat.
Serve family style or in a deep plate.