Thursday, Dec 20 2007

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Dublin Corned Beef and Cabbage

Source: Ireland-Information.com (Click here for free Irish Resources)

Serves 8

Ingredients

5 pounds of Corned beef brisket
1 large onion with 6 cloves embedded
6 peeled and sliced carrots
8 new potatoes, peeled and cubed
Some dried thyme
A bunch of Parsley
2 Heads of Cabbage, quartered
Sauce: half pint of whipping cream
3 tablespoons of prepared horseradish

Method

1. Boil the beef, onion, carrots, potatoes, thyme and parsley in a pot of water.
2. Simmer and cook for 3 hours.
3. Remove sediment and the thyme, parsley and onion.
4. Add the cabbage and simmer for a further 20 minutes or until the cabbage  is cooked.
5. Remove the meat and divide into pieces.
6. Remove and season the cabbage heavily with black pepper. 
7. On a large plate surround the beef with the cabbage, carrots and potatoes.
8. Prepare the horseradish sauce by whipping the cream and adding to the horseradish.

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