March 12, 2004 recipe from Chef Chris Manning:

Corned Beef and Cabbage

1- 2 ½ pound point corned beef brisquet
1 carrot coarse diced
1 onion coarse diced
4 ribs celery coarse diced
2 bay leaves
1 tblsp pickling spice
1 qt of pilsner beer
1 qt. Water
16 red bliss potatoes
1 small head green cabbage quartered
¼ pound green beans
¼ pound wax beans
¼ pound baby Belgian carrots
½ cup sour cream
1 tblsp horse radish
soda bread (recipe to follow)

Combine the corned beef, carrot, onion, celery, bay leaf, and pickling spice in a 12 qt. Stock pot. Add the beer and water. On low heat, let the pot simmer for four hours or until the beef is fork tender. You may have to add more beer as the stock reduces. Steam the potatoes for 15 minutes, add the cabbage. I like to steam the veggies separate from the meat. Add the carrots and beans after cabbage has steamed for 10 minutes. Allow all the veggies to steam for another 10 minutes. Combine the sour cream and horseradish and mix well. Remove the beef from the pot. Slice ¼ inch pieces and serve with steamed veggies and sour cream horseradish sauce.

I also recommend you serve this dish with Irish soda bread to be made a few hours earlier:

2 cups all purpose flour
2 tblsp sugar
1 12 Tsp baking soda
½ tsp salt and 1 ½ tsp baking powder
2 Tbslp butter
¾ cup buttermilk
½ cup raisins

In a medium size mixing bowl, add the flour, sugar, soda, baking powder, salt, and butter and mix until it becomes a coarse meal. Add the buttermilk and raisins. Mix to form a dough and shape into a round loaf. Place on a sprayed pie tin and bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean. C ut into wedges and serve with butter.