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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
1 onion stuck with 6 cloves
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
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.

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