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Old fashion corned beef & cabbage
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| Artist: |
_ |
| Categories: |
Beef, Cabbage, Cereals, Entrees, Meats, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 5
| lbs | Corned-Beef brisket | | 2
| each | Whole cloves | | 2
| each | Bay Leaves | | 8
| each | Medium Potatoes, pared | | 1
| each | Medium cabbage, cut in wedges | | 1
| x | Chopped parsley | | 1
| each | Clove Garlic | | 10
| each | Whole black Peppers | | 8
| each | Medium Carrots, Pared | | 8
| each | Medium yellow onions, peeled | | 2
| tbsp | Butter |
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Procedures:
| 1 | Wipe corned beef with damp paper towels. | | 2 | Place in large kettle, cover with water. | | 3 | Add garlic, cloves, black peppercorns, and bay leaves. | | 4 | Bring to boiling. | | 5 | Reduce heat; simmer 5 minutes. | | 6 | Skim surface. | | 7 | Cover kettle; simmer 3 to 4 hours, or untill corned beef is fork-tender. | | 8 | Add carrots, potatoes, and onions during last 25 minutes. | | 9 | Add cabbage wedges during last 15 minutes. | | 10 | Cook vegetables just till tender. | | 11 | Slice across the grain. | | 12 | Arrange slices on platter with cabbage. | | 13 | Brush potatoes with butter, sprinkle with chopped parsley. | | 14 | Serve along with rest of vegetables and "mustard sauce" |
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