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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Corned Beef and Cabage Recipe

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This recipe for Corned Beef and Cabage is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 corned beef brisket (about 4lbs)
1 bay leaf
6 peppercorns
1 onion, stuck with two whole cloves
1 carrot, sliced
1 stalk celery, sliced
2 sprigs parsley
1 cup apple cider or juice
6 carrots, halved crosswise
6 new potatoes
1 small cabbage, cut into 6 wedges
Directions:
Directions:
Wash corned beef under cold running water. place in large kettle, add bay leaf, peppercorns, onion with cloves, sliced carrots, celery, parsley, and apple cider. add enough water to just cover. bring to boiling; skim surface. Lower heat; cover. Simmer 2 to 2 1/2 hours or until fork tender. remove corned beef to heated platter; keep warm. add halved carrots and the potatoes to kettle; cook for 15 mins. add cabage; continue cooking 15 mins longer or until vegetables are tender. slice corned beef and arrange on platter with vegetables. Serve with Dijon-style mustard, horseraddish and gherkin pickles

 

 

 

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