Beef

Corned Beef & Cabbage

Recipe #113 | Serves 4-6 Recipe
Ingredients
  • 3 lbs corned beef brisket
  • 1 bouquet garni
  • 1 head savoy cabbage
  • 6 turnips
  • 6 carrots
  • 6 parsnips
  • 6 red potatoes
  • Condiments: horseradish, various mustards, cornichon
  1. Place the meat and bouquet garni in a stockpot, cover with cold water and bring to a boil. Simmer uncovered for 2 hours until tender.
  2. Core and cut the head of cabbage into 6 wedges. Peel the turnips, parsnips and carrots, cut turnips and parsnips in half and place all the vegetables in a large cooking pot. Cover with cold water and cook over medium high heat until meat is just tender.
  3. Drain the vegetables and arrange them in a deep serving platter.
  4. Carve the corned beef into thin slices across the grain. Arrange the slices over the vegetables and ladle 2 cups of the meat cooking bullion over the dish. Serve at once with the condiments.
Note: Try cooking the corned beef in Coca Cola or your favorite Irish brew instead of water, as it will help tenderize the meet.
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