Dublin Sunday Corned Beef and Cabbage RecipeOrigin: Ireland Period: Traditional |
Ingredients:
2.3kg Corned beef brisket 
Dublin Sunday Corned Beef and Cabbage Preparation:Method:Place the beef in a large pot and cover with water. Add all the remaining ingredients (except the cabbage) and bring to a boil. Reduce to a simmer and cook for 3 hourse, skimming any fat from the surface as it appears. At this point remove the parsley and onion then add the cabbage. Return to a simmer and cook for 20 minutes further, or until the cabbage is tender. Remove the meat and cut into pieces then arrange in the centre of a large serving plate. Strain the cabbage and season heavily with black pepper. Use the cabbage, carrots and potatoes to surround the beef. Whip the cream until it stands in peaks then fold in he horseradish. Use the creamed horseradish as an accompaniment to the dish. |
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