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Corned Beef and Cabbage Recipe

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This recipe for Corned Beef and Cabbage is from Wyer 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 - flat cut - (about 4 lbs.) -
1 bay leaf - 6 peppercorns - 1 onion, stuck with 4 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 - l small cabbage, cut into 6 wedges
Directions:
Directions:
STOVE TOP METHOD:

1. Wash corned beef under cold running water.
Place in large kettle; add bay leaf, peppercorns,
onions with cloves, sliced carrot, celery, parsley
and apple cider. Add enough water to just cover
Bring to a boil; skim surface. Lover heat; cover.
Simmer 2 to 2 1/2 hours or until fork-tender.

2. Remove corned beef to heated platter; keep
warm. Add halved carrots and the potatoes to
the kettle; cook 15 min. Add cabbage;
continue cooking 15 min. or longer until
vegetables are tender.

3. Slice corned beef and arrange on platter with
vegetables. Serve with Dijon mustard, or
horseradish whip.

Horseradish whip -

1/2 cup plain yogurt (can be part mayonaise) - 3 tbl. prepared horseradish - 1 tbl orange juice 1/4 tsp sugar - salt & pepper to taste Yield 3/4 cup.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Best Ever

 

 

 

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