Dublin Corned Beef And Cabbage - House Beautiful

Recipe Ingredients

1		Fresh lean corned beef - 6 1/2 to 7 lb, rinse
3		Onions - peeled and studded (medium) with
3		Each
6		Carrots - peeled and halved
4		Garlic cloves - peeled
3		Celery - with leaves, halved
6 sections		Flat leaf parsley
		Peel from 1 orange
8		Leeks - 3 " of green on (medium)
16		Red new potatoes - peeled (small)
1		Green cabbage - 3 to 3 1/2 (medium)
		Cored and cut into 8 - wedges
8		Carrots - peeled and cut into pieces
		Salt and coarsely ground black - pepper to taste
4 tablespoons	60ml	Coarsely chopped flat leaf - parsley
2 cups	474ml	Cumberland sauce*
2 cups	474ml	Orange horseradish cream - (separate recipe)
		Black bread and sweet butter

Recipe Instructions

* see "Sauce" recipe collection

In a large casserole place corned beef, onions studded with cloves, carrots, garlic, celery, parsley and orange peel.

Cover meat and vegetables with cold water and bring to a boil, Reduce heat to medium and simmer, partially covered, for about 3 hours, turning the meat every 30 minutes.

Skim off any foam that rises to the surface. When the meat is tender and can be easily pierced with a fork, remove it to a plate, cover with aluminum foil and keep warm. Pour the broth through a strainer into a bowl and return it to the casserole. (Reserve the flavoring vegetables for another use.) Add leeks, potatoes, cabbage, carrot pieces, salt and pepper.

Bring the broth to a boil and simmer over medium heat, partially covered, for 30 minutes, until vegetables are tender. Stir in 2 tbs chopped parsley.

Before serving, slice the corned beef and place on a large decorative serving platter. Arrange the vegetables around the corned beef, ladle hot broth over all to moisten and sprinkle with remaining chopped parsley.

Serve with Baby Artichokes (see recipe below), Cumberland Sauce, Orange Horseradish Cream, coarse black bread and pots of sweet butter.

Source:
SF Chronicle, Jan. 31, 1996 - WEEKEND COOK

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