Corned Beef and Cabbage
Source of Recipe
Jennifer
Recipe Introduction
Yield: 6 servings
List of Ingredients
1/2 cup chopped onions
1/2 cup chopped carrots
3-pound corned beef brisket
1/2 cup malt vinegar
2 teaspoons mustard seed
2 teaspoons coriander seed
2 teaspoons whole peppercorns
1 teaspoon dill seed
1 teaspoon whole allspice
1 bay leaf
3 large onions, cut in wedges
1 pound carrots, scraped and cut into 2-inch lengths
1-1/2 pounds small thin-skinned potatoes, scrubbed
3 pounds cabbage, cut in wedges
Recipe
In a large stockpot (8- to 10-quart) place chopped
onions and
carrots, corned beef and any liquid, vinegar, mustard
seed,
coriander, peppercorns, dill, allspice, and bay leaf.
Add water just
to cover beef. Cover pot and bring to a boil over high
heat. Simmer
until meat is tender when pierced, about 2 to 3 hours.
Add onion
wedges, carrot pieces, and potatoes to pot with corned
beef. Place
cabbage wedges on top. Cover and return to boil over
high heat (8 to
20 minutes). Reduce heat and simmer until cabbage is
tender, about
15 to 20 minutes. Using a slotted spoon, remove
vegetables to warm
serving dishes. Using tongs and slotted spoon, remove
beef to
cutting board; remove and discard fat, and slice beef
across the
grain. Serve with coarse-grained Dijon mustard.
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