1 3/4 lb onions
2 1/2 lb carrots
6 lb corned beef brisket or round, spice, d or unspiced
1 cup malt vinegar
6 oz irish stout
1 tbsp mustard seed
1 tbsp coriander seed
1/2 tbsp black peppercorns
1/2 tbsp dill seed
1/2 tbsp whole allspice
2 bay leaves
3 lb cabbage, rinsed
2 1/2 lb small red potatoes
1/2 cup coarse grain mustard
1/2 cup dijon mustard
A Recipe for
Corned Beef & Cabbage 1
There is no such thing as a little garlic. |
| A. Baer |
Never eat more than you can lift. |
| Miss Piggy |
Food is an important part of a balanced diet. |
| Anonymous |
This Recipe for Corned Beef & Cabbage 1 is one of thousands in the Recipes-to-go Meat Cookbook.
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| H.L. Mencken |
If you enjoy this Corned Beef & Cabbage 1 Recipe - you should enjoy the recipe collections you can find on the websites below:
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| Earl Wilson |
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| Chinese Proverb |
This is a recipe for Corned Beef & Cabbage 1 from the recipe cookbook of Recipes-to-go (Meat)
Food Tip |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
Food Tip |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
To serve 12, use a 14 to 20 quart pan. Coarsely chop enugh onions and
carrots to make 1 cup each. In pan, place Onions and carrots, corned
beef with any liquid, vinegar, stout, mustard seed, Coriander,
peppercorns, dill, allspice and bay leaves. Add water to barely Cover
beef. Cover pan and bring to a boil over high heat. Simmer until Meat
is tender when pierced, 2 1/2 to 3 hours.
Meanwhile, cut remaining onions into wedges. Cut remaining carrots
into 2-inch lengths; halve them lengthwise if large. 2-inch lengths;
halve them lengthwise if large. Cut cabbages in half through cores,
then into wedges. Scrub potatoes. Add onions, carrots and potatoes to
tender corned beef, place cabbage on top. Cover and return to
simmering over high heat; reduce heat and simmer until cabbage is
tender when pierced, 15 to 20 minutes. With a slotted spoon scoop out
vegetables onto warm serving dishes. Using tongs and a slotted spoon,
remove beef to a cutting board; cut off and discard fat, slice meat
across the grain and place on warm platters. Serve meat and
vegetables with coarse-grain and dijon mustards.
Serves: 1
Corned Beef & Cabbage 1 Recipe brought to you by Recipes To-Go