Corned Beef And Cabbage Recipe
A plateful of temptation best describes this corned beef and cabbage recipe. Bookmark this corned beef and cabbage page, otherwise you might regret your decision later.
Ingredients
4 lb (1.8 kg) corned beef brisket
3 cloves
1 bay leaf
3 parsley sprigs
1/2 tsp (2 ml) thyme
1 large cabbage, cut in 4
8 carrots, pared
4 large potatoes, peeled and cut in half
2 leeks, cut in 4 lengthwise to within 1 in (2.5 cm) of base, washed
Salt and pepper
Directions
Place brisket in large saucepan and pour in enough cold water to cover beef by 3 in (7.5 cm).
Bring to boil, then skim.
Add cloves, bay leaf, parsley and thyme; partially cover and cook 3 hours over low heat.
Skim if necessary.
Meanwhile, blanch cabbage and carrots in salted boiling water about 10 minutes.
Drain well.
Add blanched vegetables, potatoes and leeks to beef.
Continue cooking 1 hour partially covered.
Bring to boil, then skim.
Add cloves, bay leaf, parsley and thyme; partially cover and cook 3 hours over low heat.
Skim if necessary.
Meanwhile, blanch cabbage and carrots in salted boiling water about 10 minutes.
Drain well.
Add blanched vegetables, potatoes and leeks to beef.
Continue cooking 1 hour partially covered.
