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Dublin Corned Beef And Cabbage House Beautiful
Ingredients
- 1 x Fresh lean corned beef, 6 1/2 to 7 lb, rinsed and dry
- 3 med Onions, peeled and studded with 3 cloves each
- 6 x Carrots, peeled and halved
- 4 x Garlic cloves, peeled
- 3 x Ribs celery, with leaves, halved
- 6 sprg flat leaf parsley Peel from 1 orange
- 8 med Leeks, 3 inches of green left on, roots removed and well washed
- 16 sm Red new potatoes, peeled
- 1 med Green cabbage, 3 to 3 1/2 lb, cored and cut into 8 wedges
- 8 x Carrots, peeled and cut into 2-inch pcs Salt & coarsely grnd black pepper to taste
- 4 Tbsp. Coarsely minced flat leaf parsley
- 2 c. Cumberland Sauce (separate recipe)
- 2 c. Orange Horseradish Cream (separate recipe) Black bread and sweet butter
Directions
- In a large casserole place corned beef, onions studded with cloves, carrots, garlic, celery, parsley and orange peel.
- Cover meat and vegetables with cool water and bring to a boil, Reduce heat to medium and simmer, partially covered, for about 3 hrs, turning the meat every 30 min.
- Skim off any foam which rises to the surface. When the meat is tender and can be easily pierced with a fork, remove it to a plate, cover with aluminum foil and keep hot. Pour the broth through a strainer into a bowl and return it to the casserole. (Reserve the flavoring vegetables for another use.) Add in leeks, potatoes, cabbage, carrot pcs, salt and pepper.
- Bring the broth to a boil and simmer over medium heat, partially covered, for 30 min, till vegetables are tender. Stir in 2 Tablespoons minced parsley.
- Before serving, slice the corned beef and place on a large decorative serving platter. Arrange the vegetables around the corned beef, ladle warm broth over all to moisten and sprinkle with remaining minced parsley.
- Serve with Baby Artichokes (see recipe below), Cumberland Sauce, Orange Horseradish Cream, coarse black bread and pots of sweet butter.
- Serves 6 to8.
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