Corned Beef & Cabbage
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It wouldn't be St. Patrick's Day in your house
without Corned Beef & Cabbage, so here's an authentic recipe from Ireland for you to enjoy!
Ingredients:
4-pound corned beef brisket - 'silverside' if you can get it; many
butchers are familiar with the term and can prepare your cut of brisket
in this special way. But, do allow them several days to prepare it
properly.
3 large carrots, cut into large chunks
6 to 8 small onions, roughly chopped
1 teaspoon powdered English mustard
1 large spring of fresh thyme and several parsley stalks tied together
1 cabbage
Salt and pepper to taste
Method
1. Put the corned beef into a large pot with the carrots, onions, mustard powder and herbs.
2. Cover with cold water; bring to a boil and then lower heat and
simmer for 1 hour. From time to time, skim fat from top as it rises.
3. Discard the outer leaves of the cabbage and cut into quarters, Add
to the pot. * Cook for another one to two hours or until the meat and
vegetables are tender.
4. Serve the corned beef cut into slices and surrounded by the
vegetables. Serve with a generous amount of potatoes, boiled in their
jackets and freshly made mustard. (Colman's brand is recommended and is readily
available). |
| ENJOY! Happy St. Patrick's Day! |
