Irish Boiled Dinner

• 1 (4 lb.) beef brisket
• 2 (12 oz.) cans light beer
• 1 large onion
• 1 bay leaf
• 1 tsp. salt
• 8 peppercorns
• 2 beef bouillon cubes
• 2 1/2 c. water
• 6 medium beets and leaves
• 1 medium head green cabbage
• 1 lb. carrots
• 2 lb. red potatoes
• 2 Tbsp. chopped parsley
• horseradish

1. Trim fat from beef brisket.
2. Place in an 8-quart Dutch oven. Add beer, onion (sliced thin), bay leaf, peppercorns, bouillon cubes, salt and water.
3. Heat until boiling.
4. Cover closely and simmer 2 1/2 to 3 hours.
5. Cook beets separately (tops optional). Place cooked brisket on a large platter to cool.
6. Add cabbage, carrots and potatoes to the stock and bring to boil; simmer until done (about 30 minutes covered).
7. Cut brisket thin.
8. Serve slices of brisket with the vegetables from broth.
9. Pass the horseradish and use beets as a side dish.

beef brisket, light beer, onion, bay leaf, salt, peppercorns, water, beets, head green cabbage, carrots, red potatoes, parsley, horseradish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=225673 (may not work)