Country Style Corned Beef And Cabbage
|Corned beef||4 Pound|
|Carrot||1 Large, sliced|
|Onions||2 Large, 1 stuck with 4 cloves|
|Cloves||8 , stucked with 2 onions|
|Cabbage||1 Large (Or 2 Small Ones)|
|Dry mustard powder||1 Teaspoon|
|Cold water||1 Cup (16 tbs)|
Put the meat into a large saucepan with all the ingredients except the cabbage.
Cover with cold water and bring to the boil; then skim off any scum.
Cover and simmer very gently for 3/4 of an hour, then put in the cabbage, trimmed and cut into quarters.
Leave a little of the stump on, as this adds flavour.
Cook the meat for 30 minutes to the pound and serve on a dish surrounded with the cabbage.
The stock makes excellent dried split-pea soup, either the yellow or green variety.
When cold, remove any fat from the top and add 1 lb. split peas per 2 qts. (8 cups) stock.
Cook fairly fast for about 1 1/2 to 2 hours, or until the peas become a puree.
If soaked overnight they cook much faster.
This pea puree can be cooked with pickled pork and used as a sauce.