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Old 04-10-2003, 03:22 AM
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Corned Beef and Cabbage

Originally posted by OmommyO in March 2003 WFD thread

Corned Beef and cabbage

1 onion
3 whole cloves
corned beef
4 parsley sprigs
8 whole black peppercorns
2 lbs cabbage
1 cup sour cream
1 T horseradish

Peel onion and stick with cloves. Put corned beff, onion, parsley and peppercorns in large pot and cover with water. Cover, bring to a simmer and cook gently until tender 2-1/2 to 3 hours. Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes. Comnbine sour cream and horseradish. Serve the meat and cabbage with some of the broth ladled over all the and the horseradish on the side.
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Old 01-18-2004, 02:47 AM
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Originally posted by leasmom in Dec 2003 WFD

This recipe is from ....

It's called Corned Beef and Cabbage in Stout Recipe
Serving Size : 8 Preparation Time :0:00 Categories 4 pounds

Corned beef
1 Bottle stout -- such as (12 oz)
1 Onion -- halved and cut into wedges
3 Garlic cloves -- minced
1 Bay leaf
1/4 teaspoon Ground cloves
1/4 teaspoon Ground allspice
1/4 teaspoon Pepper
1 Head cabbage -- cut in wedges -3 lbs.)

Preheat oven to 350~F. In Dutch oven or large pot over high heat brown corned beef well on all sides, 8-10 minutes. Pour stout over meat. Add onion, garlic, bay leaf, cloves, allspice and pepper. Cover; cook 1 1/2 hours. Add cabbage; continue cooking until meat and cabbage are tender, about 30 minutes. Remove meat and cabbage; let stand 5 minutes before slicing. Place Dutch oven over high heat. Bring cooking liquid to a boil. Cook until reduced by half, about 10 minutes. Remove bay leaf and discard. Serve cabbage and sauce with meat. Makes 8 servings.


This recipe is from

Recipe: Dublin Sunday Corned Beef and Cabbage with Horseradish Sauce
Posted By: Gladys/PR Date: Thu Mar 13th 2003
Dublin Sunday Corned Beef and Cabbage

5 lb Corned beef brisket
1 lg Onion stuck with 6 whole cloves
6 Carrots, peeled and halved
8 medium Potatoes, washed and quartered
1 tsp Dried Thyme
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs), quartered

1/2 pint Whipping Cream
2 TBSP mayonnaise
2-4 TBSP prepared horseradish

Put beef in a large pot and cover with cold water. Bring to a boil with the lid off the pot. ADD thyme, parsley and onion.Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Add cabbage, potatoes, and carrots. Simmer for 20-30 minutes until cabbage is cooked. Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.

Horseradish Sauce: Whip cream until it stand in peaks. Fold in mayonnaise and horseradish.
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