Corned Beef and Cabbage

By Thom7747

As an American we associate Corned Beef and Cabbage as a main dish of the Irish. When in fact you may have difficulty finding such a dish in Ireland. They don't eat that much cured beef and this dish was probably made popular by those who immigrated to Ireland and missed the taste of cured beef from their homeland. Anyway, here is the dish American think of when they say "Corned Beef and Cabbage."

Ingredients

• 4-pound corned beef brisket
• 3 large carrots, cut into large chunks
• 6 to 8 small onions, roughly chopped
• 1 teaspoon powdered English mustard
• 1 large spring of fresh thyme
• several parsley stalks tied together
• 1 cabbage
• Salt and pepper to taste

Details

Servings 4
Adapted from thomcooks.com

Preparation

Step 1

Put the corned beef into a large pot with the carrots, onions, mustard powder and herbs.
1. Cover with cold water
2. Bring to a boil and then lower heat and simmer for 1 hour
3. From time to time, skim fat from top as it rises.

Discard the outer leaves of the cabbage and cut into quarters,
1. Add to the pot.
2. Cook for another one to two hours or until the meat and vegetables are tender.

Serve the corned beef cut into slices and surrounded by the vegetables.
 
Serve with a generous amount of potatoes, boiled in their jackets and freshly made mustard. (We use Colman's which is readily available).