Dublin Sunday Corned Beef and Cabbage
142
Ingredients
| 5 | pounds |
corned beef
|
* |
| 1 | large |
onions
stuck with 6 whole cloves |
|
| 6 | each |
carrots
peeled and sliced |
|
| 8 | each |
potatoes
peeled and cubed |
|
| 1 | teaspoon |
thyme
dried |
* |
| 1 | small |
parsley leaves
bunch |
* |
| 1 | each |
cabbage
about 2 lbs, cut into quarters |
|
| Horseradish sauce | |||
| ½ | pint |
heavy whipping cream
|
* |
| 2 | tablespoons |
horseradish
prepared |
|
Directions
Put beef in a large pot and cover with cold water.
Add all other ingredients except cabbage and bring to a boil with the lid off the pot.
Turn to simmer and cook for 3 hours.
Skim fat from top as it rises.
Remove the thyme, parsley and onion.
Add cabbage.
Simmer for 20 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 horseradish.
Nutrition Facts
Serving Size 349g (12.3 oz)Amount per Serving
Calories 1992% of calories from fat
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 73mg
3%
Total Carbohydrate
16g
16%
Dietary Fiber 8g
30%
Sugars g
Protein
10g
Vitamin A 156%
•
Vitamin C 98%
Calcium 8%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
