Corned Beef and Boiled Potatoes

I grew up thinking that Corned Beef and Cabbage was a traditional dish served in Ireland. When I lived in Boston the pubs everywhere used to serve this so-called traditional Irish dish during St. Patrick's Day. But after some investigation I found out that Corned Beef and cabbage is more of an Irish-American dish. According to Bridgett Haggerty of the website Irish Cultures and Customs she says that their research shows that most likely a "bacon joint" or a piece of salted pork boiled with cabbage and potatoes would more likely [have been a feast in] the rural parts of Ireland.

Nevertheless, corned beef is a favorite dish of mine, specially during the winter months. However I am not a fan of boiled cabbage. It just does not sit well with me. I used a Corned Beef and Cabbage recipe from AllRecipes.com but I tweaked it a little and omitted the cabbage. The corned beef still came out delicious and my husband was very happy with the dish. He said it reminded him of St. Patricks Day in Minnesota. Weird, huh?

INGREDIENTS (4 servings):

• 2-1/2 pounds corned beef brisket with spice packet
• 8 small red potatoes

DIRECTIONS:

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender (about 2 hours for a 2-1/2 lb brisket).
2. Add whole potatoes and cook until the potatoes tender, about 15 minutes. Remove meat and let rest 5 minutes before serving.
3. Slice meat across the grain and serve with the potatoes.