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CORNED BEEF AND CABBAGE This is a very popular dish in Ireland, where all the cheaper cuts of meat are pickled, as butchers find it very difficult to sell them otherwise. We have two main cuts: the brisket, which is a mixture of fat and lean, and the silverside, which is all lean. They are both cooked in the same way. The brisket is sweeter but more wasteful. 4 lb. corned beef cold water 1 sprig thyme 1 bunch parsley (bound together) 1 onion stuck with 6 cloves pepper 1 whole carrot 1 green cabbage Tie the beef into a neat shape. Soak for 2 hours to remove excessive salt. Put it into a large pot and cover with cold water. (No salt, please.) Add all the other ingredients except the cabbage and bring very slowly to a boil, with the lid off the pot so that you see what is happening. Simmer very gently for 3 hours. Skim when a scum rises. Remove the thyme, parsley and cloved onion. Now add the cabbage which has been cut in quarters and well washed in salted cold water. Simmer for a further 20 minutes, or until the cabbage is cooked. Remove the meat and cut the string. Strain the cabbage, pepper well and serve on a dish surrounding the beef. Makes 6 to 8 servings. P.S.: If the corned beef water is too salty, cook the cabbage in separate water, adding 3 cups of the beef stock to salt and flavor it. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |