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Country Style Corned Beef And Cabbage

Flavor.of.Europe's picture
Ingredients
  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
  Thyme sprig 1
  Parsley sprigs 1
  Pepper To Taste
  Cold water 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef
Cook Time: 
18 Minutes

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