The Kitchen Project | History Project | Contact Us | About Us

Dublin Sunday Corned Beef
and Cabbage

Basics of Cooking Corned Beef       Corned Beef Recipe Index     History of Corned Beef

Yield: 8 servings

FROM LOIS FLACK
printer friendly

* * * * *
5 lb Corned beef brisket
1 lg Onion stuck with 6 whole -
-cloves
6 Carrots, peeled and sliced
8 Potatoes, peeled and cubed
1 ts Dried Thyme
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs)-
-cut in quarters
* * * * * *

HORSERADISH SAUCE
1/2 pt Whipping Cream
2 tb -to 3T prepared horseradish

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: "The Cookin' O'The Green" - February '94
edition - Family magazine

Typed for you by Lois Flack, CYBEREALM BBS, Watertown,
NY.

	Making the Perfect Corned Beef and Cabbage Stephen Block's guide to making the perfect corned beef and cabbage, complete with lots of pictures. Dublin Corned Beef A corned beef recipe from Ireland Old Fashioned Corned Beef Good old fashioned Corned Beef simmered with carrots and potatoes Crockpot Corned Beef and Cabbage Use your slow cooker, start in the morning and have your meal ready by supper time. More St. Patrick's Day Recipes
How to "Corn" your own Beef	Tradition of Corned Beef and Cabbage on St. Patricks Day
The Irish Country Kitchen	Feasting Galore Irish-Style: Recipes and Food Lore from the Emerald Isle