| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Irish |
Meats, Main dishes |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Corned beef |
| 3 |
|
Bay leaves |
| 1 |
ts |
Cloves, ground |
| 1 |
tb |
Black pepper, fresh, ground |
| 1 |
tb |
Mustard, ground~ |
| 1 |
|
White cabbage, head |
|
|
1 1/2 – 2 pounds |
INSTRUCTIONS
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, 1997.
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”