Dublin Corned Beef And Cabbage – House Beautiful

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy		Beef, Main dishes, Vegetables	6	Servings

INGREDIENTS

1		Fresh lean corned beef
		6 1/2 to 7 lb rinsed and
		dried
3		Onions, peeled and studded
		with 3 cloves each
6		Carrots, peeled and halved
4		Garlic cloves, peeled
3		Ribs celery, with leaves
		halved
6		Sprigs flat leaf parsley
		Peel from 1 orange
8		Leeks, 3 inches of green
		left on roots removed
		and
		well washed
16		Red new potatoes, peeled
1		Green cabbage, 3 to 3 1/2
		lb cored and cut into 8
		wedges
8		Carrots, peeled and cut into
		2-inch pieces
		Salt & coarsely ground black
		pepper to taste
4	T	Coarsely chopped flat leaf
		parsley
2	c	Cumberland Sauce
		separate recipe
2	c	Orange Horseradish Cream
		separate recipe
		Black bread and sweet butter

INSTRUCTIONS

1997    
In a large casserole place corned beef, onions studded with cloves,
carrots, garlic, celery, parsley and orange peel.  Cover meat and
vegetables with cold water and bring to a boil, Reduce  heat to medium
and simmer, partially covered, for about 3 hours,  turning the meat
every 30 minutes.  Skim off any foam that rises to the surface. When
the meat is tender  and can be easily pierced with a fork, remove it to
a plate, cover  with aluminum foil and keep warm. Pour the broth
through a strainer  into a bowl and return it to the casserole.
(Reserve the flavoring  vegetables for another use.) Add leeks,
potatoes, cabbage, carrot  pieces, salt and pepper.  Bring the broth to
a boil and simmer over medium heat, partially  covered, for 30 minutes,
until vegetables are tender. Stir in 2 T  chopped parsley.  Before
serving, slice the corned beef and place on a large decorative  serving
platter. Arrange the vegetables around the corned beef, ladle  hot
broth over all to moisten and sprinkle with remaining chopped  parsley.
Serve with Baby Artichokes (see recipe below), Cumberland Sauce,
Orange Horseradish Cream, coarse black bread and pots of sweet  butter.
Serves 6 to 8.  House Beautiful/March/94  Scanned & fixed by DP & GG
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) ---------------------------------------------- Calories: 181 Calories From Fat: 7 Total Fat: <1g Cholesterol: 0mg Sodium: 268.2mg Potassium: 942.6mg Carbohydrates: 38.7g Fiber: 11g Sugar: 14g Protein: 7.4g