St' Patrick's Day 菜谱 Corned Beef and Cabbage 

这Corned Beef and Cabbage为Happy St' Patrick's Day的传统菜式。节日不吃它，就不算真正的过St' Patrick's Day。 这个食谱只是使用咸牛肉，白菜。但如果你能把它变成一个“新英格兰丰盛的晚餐“，只需加入小土豆，洋葱，约前30分钟后，胡萝卜烹调它。 In the U.S. and Canada, consumption of corned beef is often associated with Saint Patrick's Day. Corned beef is not considered an Irish national dish, and the connection with Saint Patrick's Day specifically originates as part of Irish-American culture, and is often part of Saint Patrick's Day celebrations in North America.In Ireland, the closest traditional dish is Bacon and Cabbage (more akin to Canadian style bacon or ham), as Beef was considered a less desirable meat. Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used corned beef instead of pork in the dish. This substitution was likely due to the low cost of corned beef in the U.S. Corned beef was used as a substitute for bacon by Irish American immigrants in the late 19th century.A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and parts of Atlantic Canada. 菜谱做法： [url=http://www.bethecook.com/yt/_wsKjc7o_sQ_-_Corned-Beef-and-Cabbage]http://www.bethecook.com/yt/_wsKjc7o_sQ_-_Corned-Beef-and-Cabbage[/url] [img]http://www.reluctantgourmet.com/images/corned_beef_cabbage_recipe.jpg[/img] Ingredients                            [list][li]2 ½ pounds corned beef brisket[/li][li]1 clove garlic, minced[/li][li]½ medium onion, quartered[/li][li]½ medium head of fresh cabbage, cut into 4 quarters[/li][li]fresh outer cabbage leaves, for garnish[/li][/list]                                                                                                 Instructions                                                             Step 1                                     Place a 2 ½-pound corned beef brisket in a Dutch oven or other large pot.  Include the juices, if the corned beef brisket is packed with juices.  Also, include any spice seasoning that comes with the corned beef brisket, if desired.                                                                                              Step 2                                     This seasoning is not necessary, because the corned beef brisket is fully seasoned.  Add 1 clove minced garlic and ½ medium quartered onion.  Add water until it covers the corned beef brisket.  Place over medium heat and bring to a boil.  Reduce heat to low, cover tightly, and simmer for 50 minutes per pound—in this case, about 2 hours.  Place meat on a utility platter and cover with aluminum foil to keep warm.                                                                                             Step 3                                     Skim the fat and debris from the liquid and add cabbage quarters.  Simmer 15 minutes.   Slice the corned beef about ½-inch thick, being sure to slice across the grain, rotating the brisket, if necessary.                                                                                             Step 4                                     To serve your St. Patrick's Day Corned Beef and Cabbage, garnish a large platter with the fresh outer leaves of your cabbage, place the sliced corned beef in a strip down the center of the platter, and surround the sliced corned beef with cooked cabbage.  This is a beautiful dish that will help you enjoy a classic Saint Patrick's Day feast!  I hope you love it!