Corned Beef & Cabbage (2nd version)

We are all Irish on St. Patrick's Day.  Put on a little green and eat corned beef and cabbage.

• 3 to 4 lbs. corned beef brisket
• 5 cloves garlic, peeled
• 8 to 10 whole peppercorns
• 2 tablespoons pickling spice
• 2 tablespoons dill weed
• 1 large onion, coarsely chopped
• 1 large head cabbage, outer leaves discarded, cut in eighths
• 6 medium potatoes, scrubbed and cut in eighths
• 2 large onions, peeled and cut in eighths

METHOD

Wipe down corned beef.  Put in large pot and cover with cold water. Bring to a boil over medium heat.  Skim surface as corned beef boils.  Put in garlic, peppercorns, pickling spice, dill and chopped onions and simmer for 3 to 4 hours or until meat is tender. Transfer meat to warm platter and cover tightly with foil to keep warm.

Skim as much fat as possible from surface of stock, then strain, discarding spices and vegetables. Put in a clean pot and check stock for salt. You can add water if its salty. Bring to a boil. Put in potatoes and onions and simmer for 5 minutes.

Put cabbage on top of the other vegetables and continue to simmer 15 to 20 minutes, until vegetables are tender. Slice corn beef into thin slices. Arrange cabbage wedges around corned beef.  Put potato and onion on top of cabbage. Put a little stock on the corned beef and dot the potatoes with butter.

Serves: 6 - 8

Contributor: Michael McCann

 back to article on Irish cooking       back to cabbage article - more recipes

"Honey is sweet, but don't lick it off a briar."  Irish proverb

 

top of page