The Sally O'Mally St.Patty's Day Dinner I had to eat

Give me that old time religion

Personally I think it is disgusting and makes a mockery of cooking. It was probably thought of on the fly. It was recounted to me by her husband. Dr. Sean O'Mally. He praised the dish. I think he was putting me on.

Here is a twist on the renowned St.Patricks day meal. Corned beef ,cabbage and red potatoes. Actually this is a dish that did not originate in Ireland.  Rather, this is strictly an American invention. Like so many other dishes ascribed to a particular ethnic group that immigrated here. Corned beef was borrowed from the Jewish section of New York. At one time a cheap cut of beef that was pickled in herb infused brine. It is a well guarded secret to many delicatessen type restaurants. Even if they still do the process at home the secret is passed on from parents to children. The only way I see this passed on. Is on into the trash.  So if you want to try it, good luck.

Ingredients

2lb to 21/2 lbs of beef brisket already cured  
Salt
Black pepper
Apple juice
1cup Apple cider vinager
2 green apples, any type will do
beer.
Olive oil
3 Pears, fresh if possible or canned in natural juice
Head of savoy cabbage.
2 lbs of red potatoes
Parsley
cheddar cheese
Anise flavoring or liquor.

Salt and pepper brisket, marinate in enough apple juice to cover brisket and marinate in the frig over night.
If you have a crock pot it will take about 8-10 hours to cook. If you simmer it on top of the stove it will take approximately the same amount of time.

Peel and core apples and cut into eighths. Put brisket in a pan about 2 inches high with about 1/4 inch of apple juice and cup of vinegar. Put apples in with the brisket. Bake at 350 F. Take off aluminum foil for the last 10 min of cooking time.

Cut cabbage into quarters and boil in beer until tender. Then drain saving some of the beer it was boiled in. 
Mix the beer and some of the liquid from the can of peaches. If you used canned peaches. If you used fresh, don't worry about it. It was just an after thought, on my part. Steam or pot peaches. The canned only need to be heated. Take out and drain.  Cut in quarters and place in a large bowl with the beer liquid and cabbage. Sprinkle the anise liquor over the cabbage and peaches.

Potatoes should be boiled whole in salted water. When done and can be cut with a knife with out falling apart. Drain water and cut the potatoes in half.  Put enough olive oil to just coat a baking pan. Then brush  each potato with olive oil. Place potatoes on the pan cut side up. The potatoes are already cooked so put  the oven on broil. Just to brown on top When they are just brown . Place the shredded cheddar cheese over the tops of the potatoes. Bake until cheese is melted. Garnish each potato with parsley.