Irish Corned Beef and Cabbage Recipe
This is basically an American dish, in Ireland they eat Bacon and Cabbage, but everyone seems to love this recipe!
Ingredients
- 4-pound corned beef brisket - 'silverside' if you can get it; many butchers are familiar with the term and can prepare your cut of brisket in this special way. But, do allow them several days to prepare it properly.
- 3 large carrots cut into large chunks
- 6 to 8 small onions, roughly chopped
- 1 teaspoon powdered English mustard
- 1 large spring of fresh thyme and several parsley stalks tied together
- 1 cabbage
- Salt and pepper to tasteâ¨
Directions
- 1. Put the corned beef into a large pot with the onions, mustard powder and herbs.
- 2. Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.
- 3. Discard the outer leaves of the cabbage and cut into quarters, Add to the pot. * Cook for another one to two hours or until the meat and vegetables are tender.
- 4. Serve the corned beef cut into slices and surrounded by the vegetables.
- Serve with a generous amount of potatoes, boiled in their jackets and freshly made mustard. (or, Colman's is readily available). In addition to the English mustard we also like the following horseradish sauce:
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 8 servings | |
| Calories 500 | |
| Calories from Fat 304 | 61% |
| Total Fat 33.68g | 42% |
| Saturated Fat 10.68g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 2775mg | 116% |
| Potassium 979mg | 28% |
| Total Carbs 13.06g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.39g | 4% |
| Protein 34.98g | 56% |
