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Corned Beef and Cabbage


What you need:

Corned beef is brisket or round that has been pickled in brine. It is especially popular around Dublin. It is best to soak a joint overnight to remove excess salt.

1 large cabbage
2 large onions
2 large carrots
4 potatoes
5-lb joint of corned beef
Cold water to cover
Bay leaf
Ground black pepper
(Serves 4-6)


This is what you do:

Quarter the cabbage and put aside. Peel and slice the other vegetables. Cover the meat with the water and bring to a boil. Skim the surface, add the vegetables (except the cabbage), the bay leaf, and the pepper and simmer gently for 90 minutes. Add the cabbage and cook for a further 30 minutes. Serve the meat surrounded by the vegetables with additional mashed potatoes.





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