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    Corned Beef and Cabbage

    Source of Recipe


    Recipe Introduction

    Yield: 6 servings

    List of Ingredients

    1/2 cup chopped onions
    1/2 cup chopped carrots
    3-pound corned beef brisket
    1/2 cup malt vinegar
    2 teaspoons mustard seed
    2 teaspoons coriander seed
    2 teaspoons whole peppercorns
    1 teaspoon dill seed
    1 teaspoon whole allspice
    1 bay leaf
    3 large onions, cut in wedges
    1 pound carrots, scraped and cut into 2-inch lengths
    1-1/2 pounds small thin-skinned potatoes, scrubbed
    3 pounds cabbage, cut in wedges


    In a large stockpot (8- to 10-quart) place chopped
    onions and
    carrots, corned beef and any liquid, vinegar, mustard
    coriander, peppercorns, dill, allspice, and bay leaf.
    Add water just
    to cover beef. Cover pot and bring to a boil over high
    heat. Simmer
    until meat is tender when pierced, about 2 to 3 hours.
    Add onion
    wedges, carrot pieces, and potatoes to pot with corned
    beef. Place
    cabbage wedges on top. Cover and return to boil over
    high heat (8 to
    20 minutes). Reduce heat and simmer until cabbage is
    tender, about
    15 to 20 minutes. Using a slotted spoon, remove
    vegetables to warm
    serving dishes. Using tongs and slotted spoon, remove
    beef to
    cutting board; remove and discard fat, and slice beef
    across the
    grain. Serve with coarse-grained Dijon mustard.




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