CORNED BEEF AND CABBAGE
CORNED BEEF AND CABBAGE
4lb. brisket of corned beef
Boiling water and cold water as needed
4 onions, peeled
2 carrots, scraped and cut into quarters
1 bay leaf
1 sprig thyme
2 sprigs parsley
5-6 lbs. cabbage
Pepper
Wash the beef and cover with water in a large pot. Add onion, carrots and herbs.
Bring to a full boil, lower heat and simmer for about 3 hours, skimming the surface
until clear. Cook until meat is tender. Add boiling water from time to time and keep
meat covered. Remove vegetables and herbs and discard. Transfer meat to a
platter and keep warm. Wash and quarter each head of cabbage. Add to the pot
and cook for 15 minutes of until tender. Strain and season with pepper. Slice the
beef and arrange on serving platter. Surround with cooked cabbage wedges.
Kim Riley
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