MENU

Dublin Corned Beef And Cabbage House Beautiful Recipe

Touch Hearts to Rate
0 votes | 3906 views
Servings: 6

Ingredients

Cost per serving $2.17 view details
  • 1 x Fresh lean corned beef, 6 1/2 to 7 lb, rinsed and dry
  • 3 med Onions, peeled and studded with 3 cloves each
  • 6 x Carrots, peeled and halved
  • 4 x Garlic cloves, peeled
  • 3 x Ribs celery, with leaves, halved
  • 6 sprg flat leaf parsley Peel from 1 orange
  • 8 med Leeks, 3 inches of green left on, roots removed and well washed
  • 16 sm Red new potatoes, peeled
  • 1 med Green cabbage, 3 to 3 1/2 lb, cored and cut into 8 wedges
  • 8 x Carrots, peeled and cut into 2-inch pcs Salt & coarsely grnd black pepper to taste
  • 4 Tbsp. Coarsely minced flat leaf parsley
  • 2 c. Cumberland Sauce (separate recipe)
  • 2 c. Orange Horseradish Cream (separate recipe) Black bread and sweet butter

Directions

  1. In a large casserole place corned beef, onions studded with cloves, carrots, garlic, celery, parsley and orange peel.
  2. Cover meat and vegetables with cool water and bring to a boil, Reduce heat to medium and simmer, partially covered, for about 3 hrs, turning the meat every 30 min.
  3. Skim off any foam which rises to the surface. When the meat is tender and can be easily pierced with a fork, remove it to a plate, cover with aluminum foil and keep hot. Pour the broth through a strainer into a bowl and return it to the casserole. (Reserve the flavoring vegetables for another use.) Add in leeks, potatoes, cabbage, carrot pcs, salt and pepper.
  4. Bring the broth to a boil and simmer over medium heat, partially covered, for 30 min, till vegetables are tender. Stir in 2 Tablespoons minced parsley.
  5. Before serving, slice the corned beef and place on a large decorative serving platter. Arrange the vegetables around the corned beef, ladle warm broth over all to moisten and sprinkle with remaining minced parsley.
  6. Serve with Baby Artichokes (see recipe below), Cumberland Sauce, Orange Horseradish Cream, coarse black bread and pots of sweet butter.
  7. Serves 6 to8.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Apr 04 »
Today - Apr 04
April 5 - 11
April 12 - 18
April 19 - 25
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 776g
Recipe makes 6 servings
Calories 428  
Calories from Fat 10 2%
Total Fat 1.18g 1%
Saturated Fat 0.26g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 155mg 6%
Potassium 2819mg 81%
Total Carbs 97.62g 26%
Dietary Fiber 15.6g 52%
Sugars 17.01g 11%
Protein 12.2g 20%

Languages

Leave a review or comment