Corned beef and cabbage

By Darina Allen in her book Irish Traditional Cooking, reprinted on Epicurious – submitted by Lori, Yorkville CSA
This traditional Irish recipe was often served for Sunday dinner, usually with lots of potatoes. It is ubiquitous on St. Patrick’s Day. “Corned” beef is salt-cured. Most butchers sell briskets that are already corned. You can make your own by curing a brisket in a brine of salt, brown sugar, and pickling spices for 5-7 days.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine Irish
Servings 6 servings

Ingredients
  

  • 4 lb corned brisket of beef
  • 3 large carrots cut into large chunks
  • 6 to 8 small onions
  • 1 tsp dry English mustard
  • large sprig fresh thyme and some parsley stalks tied together
  • 1 cabbage
  • salt and freshly ground pepper

Instructions
 

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