Title: Dublin Corned Beef and Cabbage - House Beautiful
Categories: Entree Beef Vegetable
Yield: 6 Servings

1		Fresh lean corned beef, 6 1/2 to 7 lb, rinsed and dried
3	md	Onions, peeled and studded with 3 cloves each
6		Carrots, peeled and halved
4		Garlic cloves, peeled
3		Ribs celery, with leaves, halved
6		Sprigs flat leaf parsley
		Peel from 1 orange
8	md	Leeks, 3 inches of green left on, roots removed and well was
16	sm	Red new potatoes, peeled
1	md	Green cabbage, 3 to 3 1/2 lb, cored and cut into 8 wedges
8		Carrots, peeled and cut into 2-inch pieces
		Salt & coarsely ground black pepper to taste
4	tb	Coarsely chopped flat leaf parsley
2	c	Cumberland Sauce (separate recipe)
2	c	Orange Horseradish Cream (separate recipe)
		Black bread and sweet butter

In a large casserole place corned beef, onions studded with cloves, carrots, garlic, celery, parsley and orange peel.

Cover meat and vegetables with cold water and bring to a boil, Reduce heat to medium and simmer, partially covered, for about 3 hours, turning the meat every 30 minutes.

Skim off any foam that 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 warm. Pour the broth through a strainer into a bowl and return it to the casserole. (Reserve the flavoring vegetables for another use.) Add leeks, potatoes, cabbage, carrot pieces, salt and pepper.

Bring the broth to a boil and simmer over medium heat, partially covered, for 30 minutes, until vegetables are tender. Stir in 2 T chopped parsley.

Before serving, slice the corned beef and place on a large decorative serving platter. Arrange the vegetables around the corned beef, ladle hot broth over all to moisten and sprinkle with remaining chopped parsley.

Serve with Baby Artichokes (see recipe below), Cumberland Sauce, Orange Horseradish Cream, coarse black bread and pots of sweet butter. Serves 6 to 8.

House Beautiful/March/94 Scanned & fixed by DP & GG

previous

next