Corned Beef with Cabbage
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- salt and freshly ground pepper
- 4 lb corned brisket of beef
- 3 large carrots, cut into large chunks
- 6 to 8 small onions
- 1 teaspoon dry english mustard
- large sprig fresh thyme and some parsley stalks, tied together
- 1 cabbage
- Carbohydrate 9 g(3%)
- Cholesterol 213 mg(71%)
- Fat 51 g(78%)
- Fiber 2 g(8%)
- Protein 41 g(83%)
- Saturated Fat 20 g(102%)
- Sodium 741 mg(31%)
- Calories 665
Preparation Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender. Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard. From Irish Traditional Cooking by Darina Allen, (C) 1995 (reprinted 2005)
Preparation Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender. Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard. From Irish Traditional Cooking by Darina Allen, (C) 1995 (reprinted 2005)
