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Dublin Sunday Corned Beef & Cabbage recipe

Sunday supper in Dublin, corned beef andcabbage with carrots, potatoes and a clove-studded onion, servedwith horseradish sauce.

Recipe: Dublin Sunday CornedBeef & Cabbage

5 pound corned beef brisket1 large onion stuck with 6 whole cloves6 carrots, peeled and sliced8 potatoes, peeled and cubed1 teaspoon dried thyme1 small bunch parsley1 (2-pound) cabbage, cut in quarters andcoredHorseradish Sauce (recipe follows)

  • Put beef in a large pot and cover withcold water. Add all other ingredientsexcept cabbage and bring to a boilwith the lid off the pot. Turn to simmer and cookfor 3 hours. Skim fat from top as it rises.
  • Remove the thyme, parsley and onion. Addcabbage. Simmer for 20 minutes untilcabbage is cooked.
  • Remove the meatand cut into pieces. Place on center of a largeplatter. Strain the cabbage and season it heavilywith black pepper. Surround the beef with the cabbage,carrots and potatoes. Serve with horseradish sauce.Horseradish Sauce1/2 pint heavy cream2 to 3 tablespoons prepared horseradish
  • Whip cream until it stand in peaks. Fold in horseradish.

    Serves 8.

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