Aunt Rita's Irish Corned Beef and
Razzle Dazzle Recipes - Recipes for St. Patrick's Day
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Aunt Rita's Irish Corned Beef and Cabbage
4 pounds corned beef
1 sprig thyme and 1 bunch parsley, bound together
1 onion stuck with 6 cloves pepper
1 whole carrot
2 pounds cabbage, cut in quarters
Tie the beef into a neat shape. Put it into a large pot and cover with cold water. No salt. Add all the other ingredients except the cabbage and bring very slowly to a boil uncovered. Simmer gently for 3 hours. Skim when a scum rises. Remove the thyme, parsley and cloved onion. Now add the cabbage that has been well washed in salted cold water. Simmer 20 minutes, or until the cabbage has cooked. Remove the meat and cut the string. Strain the cabbage, pepper well, and serve on a dish surrounding the beef. If the corned beef water is too salty, cook the cabbage in separate water, adding 3 cups of the beef stock to flavor it.
Yield: Serves 8
Source: Rita Kelleghan-Krakus, St. Bruno, Quebec, Canada
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