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.
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
- Click here for instructions (Epicurious)