Dublin corned beef & cabbage
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Corned beef |
| 3 | eaches | Bay leaves |
| 1 | teaspoon | Cloves, ground |
| 1 | tablespoon | Black pepper, fresh, ground |
| 1 | tablespoon | Mustard, ground |
| 1 | each | White cabbage, head |
| 1 1/2 - 2 pounds | ||
Directions
Put the corned beef and all the seasonings in a large pot, and cover with water. Bring slowly to a boil, cover and simmer very gently for an hour. Meanwhile, cut away the fibrous part of the cabbage, discard and cut cabbage into 8 sections. When the beef has been simmering for an hour add the cabbage and simmer for another ½ hour or until the cabbage is very tender. Allow the corned beef and cabbage to cool down in the saucepan for about ½ an hour. Then, carve the beef and serve it with the cabbage.
Source: Irish Country Cooking - Malachi McCormick (c)1988