Every Thursday on the Good Food Blog we share a recipe from our archives.
Darina Allen of Ballymaloe Cooking School in Ireland gets us ready for St. Patrick’s Day with a few recipes from her book, Irish Traditional Cooking. She first shared this recipe for Corned Beef with Cabbage on March 11, 2006.
Keep reading for the full recipe…
Corned Beef with Cabbage
Serves 6-8
- 4 lbs corned brisket of beef
- 3 large carrots, cut into large chunks
- 6-8 small onions
- 1 tsp dry English mustard
- Large sprig fresh thyme and some parsley stalks, tied together
- 1 cabbage
- Salt and freshly ground pepper
Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for another 1 to 2 hours or until the meat and vegetables are soft and tender.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.