Corned Beef and Cabbage

Corned Beef and Cabbage

Yield: Serves 6-8

All New Englanders have grown to love some of the good dishes introduced to our table by New Englanders of Irish background. Corned beef and cabbage is high on the list of favorites. Be sure to rinse the meat well in boiling water first to remove excess salt.

4 pounds corned beef
cold water
1 sprig thyme, several sprigs parsley bound together
1 onion stuck with 6 cloves
2 onions
1 whole carrot
1 2-pound 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 and sprinkle with finely cut parsley.

Serve with horseradish or mustard sauce.

My father was an Irish butcher, he pickled his own corned beef but died so young he never got a chance to share his recipe. Do you have a recipe to make the brine to pickle corned beef?