Dublin Corned Beef And Cabbage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Irish | Main dishes, Meats | 8 | Servings |
INGREDIENTS
| 3 | lb | Corned beef |
| 3 | Bay leaves | |
| 1 | t | Cloves, ground |
| 1 | T | Black pepper, fresh ground |
| 1 | T | Mustard, ground~ |
| 1 | White cabbage, head | |
| 1 1/2 – 2 pounds |
INSTRUCTIONS
1997 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 1/2 hour or until the cabbage is very tender. Allow the corned beef and cabbage to cool down in the saucepan for about 1/2 an hour. Then, carve the beef and serve it with the cabbage. Source: Irish Country Cooking - Malachi McCormick (c)1988 Posted to MC-Recipe Digest V1 #500 by Bobbi Zee <zpegasus@tsrcom.com> on Mar 4,
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Nutrition (calculated from recipe ingredients)
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Calories: 340
Calories From Fat: 230
Total Fat: 25.4g
Cholesterol: 91.9mg
Sodium: 2071mg
Potassium: 518.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 25.1g