Irish Boiled Dinner - cooking recipe

Ingredients

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

Preparation

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