"After dinner sit a while, and after supper walk a mile."--English Saying

Corned Beef and Cabbage (Ireland) Recipe

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This recipe for Corned Beef and Cabbage (Ireland), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Monday, February 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. lean corned beef brisket, water, 1 large sliced onion, 1 large carrot peeled and sliced, 1/2 tsp. rosemary leaves, 1 head cabbage cut into quarters.

Emerald sauce: 3 T. butter, 3 T. flour, 1 3/4 c. reserved corned beef stock, 1 1/2 -2 T. prepared horseradish to taste, 1/4 c. sour cream, 1/4 c. chopped parsley.

Directions:
Directions:
In 10-12 quart pan, cover beef with water. Boil for 5 minutes. Discard water. Add more water to cover meat, onion, carrot, and rosemary. Cover and simmer until meat is very tender when pierced, 3 1/2 to 4 hours. Lift out meat and keep warm on a platter. Bring stock to boiling. Add cabbage and cook, uncovered until tender crisp when pierced. Lift out cabbage and arrange around meat.

Emerald sauce: In a 1-2 quart pan, melt 3 T. butter, add 3 T. flour, stir until bubbly. Add 1 3/4 c. of reserved corned beef stock, stirring until it boils. Mix in horseradish to taste, add sour cream and parsley. Stir until hot.

Personal Notes:
Personal Notes:
A traditional St. Patrick's Day dinner!

 

 

 

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