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Corned Beef and Cabbage


While this dish is most often associated with Ireland, it appears that it is an invention of Irish-Americans. Regardless, it is a traditional dish to celebrate the partron saint of Ireland, St. Patrick, on his feast day. It is delicious hot but can be served cold as well.

3 - 4 lb brisket of corned beef
1 large onion, peeled and studded with 6 cloves
1 Tbs vinegar
12 black peppercorns
1 tsp nutmeg
1 celery stalk, chopped into several pieces
1 bay leaf
1 bouquet garni
2 Tbs brown sugar
1 carrot, cut into chunks
1 small head of cabbage, cut into wedges


Put all ingredients in a large saucepan and cover with cold water. Cover and simmer until tender, about 30 minutes per pound of meat after liquid begins to simmer. Beef is done when a fine skewer inserted through the thickest part comes out easily. If serving hot, allow beef to rest in liquid for 30 minutes after cooking, then remove and carve into thick slices. If serving cold, allow to cool completely in liquid before removing and slice thinly.

Yield: 6 - 8 servings hot, 8 - 10 cold

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