Ring Bros. Marketplace - Corned Beef and Cabbage

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Recipes

Corned Beef and Cabbage
Serves 4

3 lbs. Grey Corned Beef
2 lbs. Small Red Potatoes
1 Medium Cabbage, quartered
1 lb. Carrots
8 oz. Parsnips
2 tsp. Thyme
2 tsp. Coriander
1 Tbsp. Mustard Seed
2 tsp. Whole Allspice
1 tsp. Peppercorns

Wash, and trim beef of excess fat if needed. Peel the carrots and cut into 2″ chunks. Place beef, carrots, spices and mustard in large pot or Dutch oven and cover with cold water. Gradually bring to a simmer and let it cook very gently, not boiling. Let it cook
at a gentle simmer for 1 hours, skimming the scum as it rises to the surface.

While the corned beef is simmering, cut the potatoes in half or quarters depending on how large they are. Discard the outer cabbage leaves, core and cut into quarters. Peel the parsnips and chop into large pieces. Add to the beef and carrots.

Continue cooking at a gentle simmer for another 1 to 2 hours or until the meat and vegetables are soft and tender.

Remove from liquid. Cut the corned beef into thin slices. Serve with the vegetables and plenty of butter for the potatoes and yellow mustard or Mustard and Parsley Sauce for the corned beef. Oh…and a side of soda bread would be a good accompaniment as well.