Dublin Corned Beef & Cabbage Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Corned beef,
3 each: Bay leaves,
1 tsp: Cloves, ground
1 tbsp: Black pepper, fresh, ground
1 tbsp: Mustard, ground
1 each: White cabbage, head
1 1/2: - 2 pounds,
Directions:
Put the corned beef and all the seasonings in a large pot, and cover
with water. Bring slowly to a boil, cover and simmer very gently for
an hour. Meanwhile, cut away the fibrous part of the cabbage, discard
and cut cabbage into 8 sections. When the beef has been simmering for
an hour add the cabbage and simmer for another 1/2 hour or until the
cabbage is very tender. Allow the corned beef and cabbage to cool
down in the saucepan for about 1/2 an hour. Then, carve the beef and
serve it with the cabbage.
Source: Irish Country Cooking - Malachi McCormick (c)1988
Source from luhu.jp
with water. Bring slowly to a boil, cover and simmer very gently for
an hour. Meanwhile, cut away the fibrous part of the cabbage, discard
and cut cabbage into 8 sections. When the beef has been simmering for
an hour add the cabbage and simmer for another 1/2 hour or until the
cabbage is very tender. Allow the corned beef and cabbage to cool
down in the saucepan for about 1/2 an hour. Then, carve the beef and
serve it with the cabbage.
Source: Irish Country Cooking - Malachi McCormick (c)1988
Source from luhu.jp