A tasty alternative to corned beef for St. Patrick’s Day…

a 3 to 4-lb beef brisket or chuck roast
2 – 12 oz bottles beer
2 c water or beef stock (or enough to cover)
2 bay leaves
10 black peppercorns
1/2 c chopped parsley
1 t salt
2 T butter or olive oil
3 cloves garlic, peeled and sliced
2 c chopped onion
3/4-lb carrots, cut into large pieces
3/4-lb potatoes, whole if small, otherwise halved or quartered
1-lb turnips, (peeled) and quartered
6 wedges cabbage, each secured with toothpicks
mustard, to accompany

1. Into a large pot or Dutch oven, put the beef, beer, water or stock to cover, bay leaves, peppercorns, parsley, and salt. Bring to a simmer.

2. Meanwhile, put a skillet over medium heat. Add the butter or oil. When hot, add the garlic and onion and cook for about 5 or 6 minutes. Don’t let brown. Add to beef mixture.

3. When a simmer has been reached, cover pot and simmer gently (turning down the heat if the liquid is boiling) for about 3-1/2 hours, or until the meat is very tender (a good rule of thumb is 1 hour simmering for each pound of brisket or chuck). About half an hour before you think the meat will be ready add the carrot and potatoes, bringing the stew back to the simmer. Ten minutes later, add the turnips and cabbage wedges. Again, bring back to the simmer, and cook for for another 20 minutes. If the vegetables are not done to your liking, keep simmering until they are.

4. Serve with some mustard, if you wish. Remember to remove toothpicks from cabbage wedges.