IRISH CORNED BEEF WITH CABBAGE

Irish Corned Beef With Cabbage image

Make and share this Irish Corned Beef With Cabbage recipe from Food.com.

Provided by Gardening Girl

Categories Meat

Time 3h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 -5 lbs corned beef (preferably the top rib, but silverside is good, too)
2 onions, peeled but left whole
6 cloves
2 bay leaves
8 black peppercorns
3 large carrots, peeled and cut into 3 pieces each
4 -6 potatoes, peeled and halved (evenly sized floury about 4oz each)
1 medium green cabbage
salt & freshly ground black pepper
hot mustard, to serve (optional)

Steps:

Rinse the beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables.
Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover.
Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-2½ hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary.
Add the carrots and bring back to the boil.
Then add the potatoes and simmer for 15 minutes.
Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together.
Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender.
Lift the beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock.
Serve with some hot mustard, if you wish.

Nutrition Facts : Calories 1403.4, Fat 86.8, SaturatedFat 28.9, Cholesterol 444.9, Sodium 5240.9, Carbohydrate 62.8, Fiber 12.2, Sugar 14.6, Protein 91.1