New Fashioned Corned Beef And Cabbage Recipe - Cooking Index
New Fashioned Corned Beef And Cabbage Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Lean corned beef - rolled, tied |
| 1 | Bay leaf | |
| 1/2 teaspoon | 2.5ml | Black peppercorns |
| 1 | Onion - sliced | |
| Vegetable Side Dishes - see * Note | ||
| Possible Accompaniments | ||
| Mustard | ||
| Sour pickles | ||
| Horseradish | ||
| Horseradish Sauce - see * Note |
* Note: See the "Vegetable Side Dishes For New Fashioned Corned Beef" and "Horseradish Sauce" recipes which are included in this collection.
Thoroughly rinse the corned beef under cold running water to remove surface salt. Place it in a 6-quart casserole. Add enough water to cover by an inch, and add bay leaf, peppercorns and onion. Bring to a boil over high heat, skimming off the foam and grayish matter as it rises to the surface. Cook for 2 1/2 to 3 hours or until the corned beef is tender when pierced with a fork.
To reheat store-bought corned beef wrap corned beef in foil and heat for about half an hour in a 325 degree oven until heated through.
To serve, drain meat, cut it into slices and set slices on a platter. Surround meat with cooked potatoes, carrots and cabbage. Season vegetables with coarse salt and pepper. Garnish potatoes and carrots with parsley. Serve with accompaniments or Horseradish Sauce.
This recipe yields 6 to 8 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6650)
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