Dublin Corned Beef and Cabbage

Recipe by
Total Time:
4 hours
Serves: 20
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Irish Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

Rate This Recipe

Ingredients

  • 5lb - corned beef brisket
  • 1 - large onion with 6 cloves embedded
  • 6 - peeled and sliced carrots
  • 8 - potatoes, peeled, and cubed
  • Some dried thyme
  • 1 bunch - parsley
  • 2 heads - cabbage, quartered
  • black pepper
  • Sauce: 1/2 pint - whipping cream
  • 3 tbsp - prepared horseradish

How to Make Dublin Corned Beef and Cabbage

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

EXPLORE CATEGORIES