Corned Beef and Cabbage
Source of Recipe
Aunt Saunny
8 pounds corned beef
2 hands of garlic, cut each clove in half
2 onions, sliced
2 carrots, sliced
2 stalks celery, sliced
2 tablespoons whole black peppercorns
2 gallons water
Place all ingredients in a large stock pot. Bring to a full boil then reduce to a simmer. Cook 40 minutes per pound until meat is tender. Serve with cabbage - recipe follows.
5 strips of bacon, finely chopped
1 tablespoon toasted fennel seed
1 tablespoon salt
1 tablespoon pepper
2 ounces vinegar
2 ounces dry white wine
2 ounces gin
1 red onion, sliced and separated into rings
1 head of cabbage, julienned
Fry bacon in a medium saucepan until well browned. Add all seasonings and onion. Cook until onions are caramelized. Add cabbage and cook 4 minutes. Add vinegar, white wine, and gin. Cook until cabbage is tender. Serve with Irish brown bread and Guinness.
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