The classic St Patrick's Day special with a slight variation. An appealing item that is perfect for entree specials.

 

Place corned beef in a large pot. Add ale, water, soup mix, sugar, salt and pepper. Bring to a boil. Cover , reduce heat and simmer. Remove meat from pot, cover with foil and keep warm.

 

Strain cooking liquid and return to pot. Bring to a boil, add potatoes, carrots and cabbage, and return to a boil. Cover and simmer for 15 minutes or until vegetables are tender. Remove vegetables with a slotted spoon and keep warm.

 

To serve, slice meat across the grain in thin slices, reheat in cooking liquid and serve with vegetables.

 

NOTE: For a stronger ale taste, ladle a small amount of cooking liquid over beef and vegetables when serving.