Dublin Corned Beef and Cabbage Recipe

Free Recipe Dublin Corned Beef and Cabbage

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Dublin Corned Beef and Cabbage Recipe

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

Dublin Corned Beef and Cabbage Preparation

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.

Cooking Temperature:

Recipe Serves: 8

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