Boiled Vegetables Irish Style

Boiled Vegetables Irish Style

To serve 5:

• 1 large onion, sliced into rings
• 5 potatoes, scraped and cut into fourths or sixth, depending on size
• 10 carrots, scraped and cut into serving-sized pieces (around 1.5) inches
• 1 large head of cabbage, cut into 5 wedges
• 1 tbsp salt
• 1/2 bottle of Irish beer (Killian's or Guinness, as your preference dictates)
• 1 cup broth or stock (or 1 cup water plus 1 bullion cube)
• 1/4 cup apple cider vinegar
• * Optional - 1 tbsp pickling spices
• * Optional - bits and scraps of bacon, ham or sausage, diced or crumbled

Layer vegetables in a 4- or 6-quart pot thusly: onions, potatoes, carrots, cabbage. If using pork scraps, scatter them on top of the cabbage. Sprinkle salt and pickling spices (if using) on top, then pour in the bottle of beer and the vinegar.

Cover pot and bring liquids to a boil over high heat, then immediately reduce heat to lowest setting and simmer for a half-hour. Serve with corned beef and Irish soda bread.