Irish Boiled Dinner
You can substitute additional beef broth for the lager if you'd prefer to cook without alcohol.
INGREDIENTS | SERVES 8
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter, melted
- 2 cups leeks, white part only, chopped and rinsed
- 1 large yellow onion, peeled and sliced
- 3 cloves of garlic, peeled and minced
- 1 (3½-pound) beef brisket
- 2 bay leaves
- 10 black peppercorns
- ½ cup fresh parsley, chopped
- 2 teaspoons salt
- 1 (1-pound) bag baby carrots
- 16 small red potatoes
- 2 medium turnips, peeled and quartered
- 1 (12-ounce) bottle beer, lager
- 1 cup beef broth
- 2 small heads cabbage, cored and cut into wedges
- Salt and freshly ground black pepper, to taste
Add the oil and butter to the slow cooker along with the leeks and onion; stir to coat the vegetables in oil.
Cover and cook on high for 30 minutes or until the leeks and onions are soft and transparent. Stir in the garlic.
Add the brisket to the slow cooker along with the bay leaves, peppercorns, parsley, salt, carrots, potatoes, turnips, beer, and broth; cover, reduce the temperature of the slow cooker to low, and cook for 7 hours.
Add the cabbage wedges, pressing them down into the liquid; cover and cook for an additional 30 minutes to an hour or until all vegetables are cooked according to your preference.
Taste for seasoning and add additional salt and pepper if needed.