Would you like to cook something special for St. Patrick’s Day? You don’t need the luck of the Irish! Check out our recipe for corned beef and cabbage.
4 pounds corned beef
1 sprig thyme, several sprigs parsley bound together
1 onion stuck with 6 whole cloves
1 whole carrot
1 large cabbage
Tie the beef neatly, put it into a large pot and cover it with cold water. No salt is needed. Add the other ingredients except the cabbage and bring very slowly to a boil with the lid off the pot so that you can see what is happening. Simmer very gently for 3 hours, skimming as necessary.
Remove the thyme, parsley, and cloved onion. Now add the cabbage which has been cut in 8 pieces and simmer for a further 15 minutes. Remove the meat and cut the string.
Place on a hot platter and surround with the drained cabbage. Dot with butter. Serve with horseradish or mustard sauce
”May you never forget what is worth remembering, nor remember what is best forgotten.”Irish proverb