Advertisement
Corned Beef and Cabbage
- Difficulty
Easy
Published 2010
I don’t know where this dish originated, but Ireland is my guess. In any case, the combination of corned beef and cabbage is a happy one, at least to my taste.
Ingredients
4 or 5 pounds 1 largehead 10 or 12
Method
Wash the corned beef and put it into a Dutch oven or other container suitable for long, slow cooking. Cover the meat with water, then add the parsley, mustard, bay leaves, peppercorns, and cloves. Bring to a quick boil, reduce the heat, cover, and simmer for 3 hours. Skim off any fat that has come to the top, and pour off some of the water, so that the corned beef is only half covered. (the ide
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe