|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Bed and Breakfast, Kinsale, County Cork, Ireland
Photographic Print
Barnes, David
Buy at AllPosters.com
La Belle Cuisine
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.
Featured Archive Recipes:
Braised Cabbage with Corned Beef Hash
Irish Boiled Dinner
Red Flannel Hash
Index - Beef Recipe Archives
Index - St. Patrick's Day Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
