Dublin Sunday Corned Beef and Cabbage

Serves 8

2.25kg (5lb) Corned Beef Brisket
8 Potatoes, peeled and cubed
6 Carrots, peeled and sliced
1 900g (2lb) Head Cabbage, about cut in quarters
1 Large Onion
6 whole cloves
Few Sprigs Thyme
Small Bunch Parsley
300ml (½ pint) Horseradish Sauce

Place the beef in a large saucepan and cover with cold water.
Tie the parsley and thyme together with string, stick the cloves into the onion.
Add the potatoes, carrots, onions and herbs.
Bring to the boil.
Cover and allow to simmer for 3 hours, skimming as required.
Remove the thyme, parsley and onion.
Add cabbage.
Simmer for 20 minutes or until cabbage is cooked.
Remove the meat and slice.
Strain the cabbage and season with plenty of black pepper.
Place the meat in centre of a large serving dish.
Surround the beef with the cabbage, carrots and potatoes.
Serve with horseradish sauce.

MeatRecipes

Dublin Sunday Corned Beef and Cabbage

Meat
Recipes