Country Style Corned Beef And Cabbage Recipe
Summary
Ingredients
| Corned beef | 4 Pound | |
| Carrot | 1 Large, sliced | |
| 2 large onions, 1 stuck with 4 cloves | ||
| 1 large cabbage or 2 small ones | ||
| Dry mustard powder | 1 Teaspoon | |
| Sprig of thyme and sprig of parsley | ||
| Pepper | 1 | |
| Cold water | ||
Directions
Put the meat into a large saucepan with all the ingredients except the cabbage.
Cover with cold water and bring to the boil; then skim off any scum.
Cover and simmer very gently for 3/4 of an hour, then put in the cabbage, trimmed and cut into quarters.
Leave a little of the stump on, as this adds flavour.
Cook the meat for 30 minutes to the pound and serve on a dish surrounded with the cabbage.
The stock makes excellent dried split-pea soup, either the yellow or green variety.
When cold, remove any fat from the top and add 1 lb. split peas per 2 qts. (8 cups) stock.
Cook fairly fast for about 1 1/2 to 2 hours, or until the peas become a puree.
If soaked overnight they cook much faster.
This pea puree can be cooked with pickled pork and used as a sauce.
Cover with cold water and bring to the boil; then skim off any scum.
Cover and simmer very gently for 3/4 of an hour, then put in the cabbage, trimmed and cut into quarters.
Leave a little of the stump on, as this adds flavour.
Cook the meat for 30 minutes to the pound and serve on a dish surrounded with the cabbage.
The stock makes excellent dried split-pea soup, either the yellow or green variety.
When cold, remove any fat from the top and add 1 lb. split peas per 2 qts. (8 cups) stock.
Cook fairly fast for about 1 1/2 to 2 hours, or until the peas become a puree.
If soaked overnight they cook much faster.
This pea puree can be cooked with pickled pork and used as a sauce.
Chef
