Irish Corned Beef and Veggies - Just in time for St. Patty's

Couple years ago I corned my own beef. Really worth it - if you think of doing it 8-10 days in advance! If you didn't, and you live locally - get down to Prather Ranch Meat Co - this year they "corned" their beef brisket - so all you have to do is cook it. This is really delicious - the sauces make the dish. Make sure you have enough leftover for Red Flannel Hash! Recipe adapted from Bruce Aidells

Irish Corned Beef and Vegetables serves about 6

1 4-6 pound corned beef brisket (or 2 if they are small)

1 bottle guinness stout or porter (now that's a way to start a recipe!)

2 bay leaves

1 whole onion

mixed root veggies: few baby turnips, couple rutabagas, few baby new potatoes, about 4 carrots, couple parsnips, couple light colored beets -if you use the red ones, it will dye the whole thing, so go with yellow or skip it.

head of white cabbage (I got the cutest baby heads of cabbage from Dirty Girl Farm)

Place the beef in a large wide pot add the beer and enough water to cover by 1 inch with bay leaves and onion. Bring to a boil then reduce to low, cover and simmer until tender about 2 and half -3 hours. Add all the root veggies (if they aren't all small, then quarter into pieces) and cook another 20 min then add the quartered cabbage (or baby cabbage if you can get them!) and cook another 10 min. or until tender. Cut beef against the grain into quarter inch slices, serve on a platter with veggies and sauces on the side.

Horseradish Sauce

1 cup sour cream

7 tablespoons prepared horseradish (if you can get fresh root, then you are in luck - grate about 5 tablespoons instead)

1 tablespoon chopped dill pickle

1 tablespoon chopped fresh chives

Mix together.

Guinness Mustard

1/2 cup coarse grained dijon mustard

2 tablespoons regular dijon mustard

2 tablespoons guinness beer

1/4 teaspoon brown sugar

Mix together.

Oooh, I'm also thinking about a rueben later... yum!