Dublin Sunday Corned Beef & Cabbage Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: Corned beef brisket,
1 large: Onion stuck with 6 whole, cloves
6: Carrots, peeled and sliced
8: Potatoes, peeled and cubed
1 tsp: Dried Thyme,
1 small: Bunch Parsley,
1 Head: Cabbage, (about 2 lbs)- cut in quarters
HORSERADISH SAUCE
1/2 pint: Whipping Cream,
2 tbsp: -to 3T prepared horseradish,
Directions:
Put beef in a large pot and cover with cold water. Add all other
ingredients except cabbage and bring to a boil with the lid off the
pot. Turn to simmer and cook for 3 hours. Skim fat from top as it
rises. Remove the thyme, parsley and onion. Add cabbage. Simmer for
20 minutes until cabbage is cooked. Remove the meat and cut into
pieces. Place on center of a large platter. Strain the cabbage and
season it heavily with black pepper. Surround the beef with the
cabbage, carrots and potatoes. Serve with horseradish sauce.
Horseradish Sauce: Whip cream until it stand in peaks. Fold in
horseradish.
Source from luhu.jp
ingredients except cabbage and bring to a boil with the lid off the
pot. Turn to simmer and cook for 3 hours. Skim fat from top as it
rises. Remove the thyme, parsley and onion. Add cabbage. Simmer for
20 minutes until cabbage is cooked. Remove the meat and cut into
pieces. Place on center of a large platter. Strain the cabbage and
season it heavily with black pepper. Surround the beef with the
cabbage, carrots and potatoes. Serve with horseradish sauce.
Horseradish Sauce: Whip cream until it stand in peaks. Fold in
horseradish.
Source from luhu.jp