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.
If the Dublin Sunday CornedBeef & Cabbage recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog