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Corned Beef and Cabbage

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Cottage Near Conor Pass
Madgwick, C
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Corned Beef and Cabbage
Gourmet Archives

5 pounds corned beef
1/2 cup white vinegar
2 teaspoons mixed pickling spice in a cheesecloth bag
1 1/2 cups beer
2 1/2 pounds cabbage, cut into wedges
2 cups sour cream
1/2 cup drained bottled horseradish

In a kettle cover corned beef with water, bring to boil, and boil 5 minutes. Discard the water, rinse the corned beef, and return it to a clean kettle.
Cover with cold water and add vinegar, pickling spice and beer. Weight
the corned beef to keep it submerged. Simmer, covered, for 3 1/2 hours,
or until tender. Add the cabbage and simmer 15 minutes.
Transfer the corned beef to a cutting board, slice it thin, and arrange on
a heated platter. Surround with cabbage.
In a bowl combine the sour cream and horseradish and serve with the
corned beef. Accompany with parsley potatoes. Serves 8.

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Braised Cabbage with Corned Beef Hash
Irish Boiled Dinner
Red Flannel Hash
 

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