Corned Beef and Cabbage (Irish)

Simple, homey and hearty: The traditional Saint Patrick's Day meal is too delicious to enjoy just once a year. Lucinda Scala Quinn's take on corned beef and cabbage has the familiar flavours but skips the lengthy brining process.

Spice Paste:
coarse sea salt
black pepper, freshly cracked
1 Tbsp. sugar
3 dried bay leaves
2 tsp. ground cinnamon
2 tsp. ground coriander
2 tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. ground cloves
4 cloves garlic, minced
3 Tbsp. cider vinegar
1 Tbsp. stone ground mustard

For the Brisket:
1 whole beef brisket (7 lbs)
1¼ cups beer
1 cup orange juice, freshly squeezed (2 oranges)
1 onion, sliced
3 beets, trimmed, washed well, peeled and each cut into 8 wedges
1 head green cabbage, cut into 8 wedges
2 carrots, cut on the bias into 1" pieces
coarse sea salt

Make the Spice Paste:
Pulse 2 Tbsp. salt, 1 Tbsp. plus 1½ tsp. pepper, the sugar, bay leaves, spices, garlic, vinegar and mustard in a food processor.

Make the Brisket:
Rub spice paste all over brisket. Transfer to a 9x13" baking dish. Cover, and refrigerate overnight.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Combine beer and juice. Top brisket with onion, and surround with beets. Pour in 1½ cups beer mixture. Bake, covered with parchment-lined foil, basting occasionally, until tender, 3 hours to 3 hours 15 minutes.

Once brisket has baked for 2 hours, place cabbage and carrots in a 2 qt baking dish. Top with remaining beer mixture. Season with salt. Bake, covered with parchment-lined foil, until tender, about 1 hour.

Slice brisket; return to liquid and serve with vegetables.

Makes 6-8 servings.