3 lb corned beef
3 each bay leaves
1 tsp cloves, ground
1 tbsp black pepper, fresh, ground
1 tbsp mustard, ground
1 each white cabbage, head
1 1 1/2 - 2 pounds
A Recipe for
Dublin Corned Beef & Cabbage
When baking, follow directions. When cooking, go by your own taste. |
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This Recipe for Dublin Corned Beef & Cabbage is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Dublin Corned Beef & Cabbage from the recipe cookbook of Recipes-to-go (Meat)
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When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
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Put the corned beef and all the seasonings in a large pot, and cover
with water. Bring slowly to a boil, cover and simmer very gently for
an hour. Meanwhile, cut away the fibrous part of the cabbage, discard
and cut cabbage into 8 sections. When the beef has been simmering for
an hour add the cabbage and simmer for another 1/2 hour or until the
cabbage is very tender. Allow the corned beef and cabbage to cool
down in the saucepan for about 1/2 an hour. Then, carve the beef and
serve it with the cabbage.
Source: Irish Country Cooking - Malachi McCormick (c)1988
Serves: 8
Dublin Corned Beef & Cabbage Recipe brought to you by Recipes To-Go