Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Yield: 6 portions
Ingredients: 2 cups Horseradish Cream Sauce; 4 tablespoons Chopped fresh Italian (flat-leaf) parsley; Salt and freshly ground black pepper, to taste; 6 carrots, peeled and cut into 2½-inch lengths; 6 small leeks (white part and 2 inches green), well rinsed; 12 small red new potatoes; 4 sprigs Italian (flat-leaf) parsley; 2 ribs celery, halved; 1 green cabbage (3 pounds), cored and cut into 6 wedges; 4 carrots, peeled and halved; 2 onions, each studded with 3 whole cloves; 1 fresh corned beef (5 to 6 pounds)

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Our corned beef and cabbage is too luscious to consider as just another weeknight meal. We love to present it on an antique blue and white serving platter, accompanied by a horseradish sauce made fluffy with the addition of whipped cream. Perfect with a spicy Zinfandel.

Ingredients

1 fresh corned beef (5 to 6 pounds)
2 onions, each studded with 3

Main course
Gluten-free

Method

Place the corned beef in a large soup kettle or dutch oven. Add the onions, halved carrots, celery, and parsley sprigs. Cover with cold water and bring to a boil. Then reduce the heat, cover, and simmer for 2¾ to 3 hours, turning the beef over in the broth every 30 minutes. When the meat is very tender, remove it from the kettle and keep warm.
Strain the broth

Part of

The Meat Market

Here’s the Beef

‌