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This recipe for IRISH CORNED BEEF AND CABBAGE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Wednesday, July 26, 2006


5 pounds lean corned beef brisket
1 large onion, sliced
1 large carrot, peeled and sliced
1/2 tsp rosemary leaves
1 head cabbage cut into quarters

Emerald Sauce:
3 tbsp butter
3 tbsp flour
1 3/4 c reserved corned beef stock
1 1/2 - 2 tbsp prepared horseradish to taste
1/4 c sour cream
1/2 chopped

In 10 to 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 tbsp butter, add 3 tbsp flour, stir until bubbly. Add 1 3/4 c of reserved corned beef stock, stirring until it boils. Mix in horseradish to taste, sour cream and parsley. Stir until hot.




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