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Рецепт Dublin Corned Beef And Cabbage House Beautiful

by Global Cookbook

Ингредиенты

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

Инструкции

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.

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