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IRISH CORNED BEEF AND CABBAGE Recipe

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This recipe for IRISH CORNED BEEF AND CABBAGE is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 pounds lean corned beef brisket
water
1 large onion, sliced
1 large carrot, peeled and sliced
1/2 tsp rosemary leaves
1 head cabbage cut into quarters


Emerald Sauce:
3 tbsp butter
3 tbsp flour
1 3/4 c reserved corned beef stock
1 1/2 - 2 tbsp prepared horseradish to taste
1/4 c sour cream
1/2 chopped
parsley
Directions:
Directions:
In 10 to 12 quart pan, cover beef with water. Boil for 5 minutes. Discard water. add more water to cover meat, onion, carrot, and rosemary. Cover and simmer until meat is very tender when pierced, 3 1/2 to 4 hours. Lift out meat and keep warm on a platter. Bring stock to boiling. Add cabbage and cook, uncovered until tender crisp when pierced. Lift out cabbage and arrange around meat.

Emerald Sauce: In a 1 - 2 quart pan, melt 3 tbsp butter, add 3 tbsp flour, stir until bubbly. Add 1 3/4 c of reserved corned beef stock, stirring until it boils. Mix in horseradish to taste, sour cream and parsley. Stir until hot.

 

 

 

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