Recipe

Irish Corned Beef And Cabbage Dinner Recipe

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Ingredients

4-4 1/2 lbs corned beef brisket, preferably second cut .
1 bunch fresh parsley sprigs, trimmed, washed & thoroughly drained .
1 tsp salt .
2 lbs firm green cabbage, trimmed, quartered & cored .
8 medium carrots, peeled .
1 c dried cranberry beans or dried pink beans or dried pinto beans (1/2 lb) .
1 large rutabaga, peeled & cut crosswise into 1/2 inch thick slices (about 1 1/2 lbs) .
1 whole clove .
16 small firm young beets .
8 medium boiling potatoes, scrubbed .
1 medium onion, peeled & pierced with

Directions

Step #1 Place the brisket in a 5 to 6 quart casserole & add enough water to cover it by at least 1 inch.
Step #2 Bring to a boil over high heat, meanwhile skimming off the scum & foam as they rise to the surface.
Step #3 Reduce the heat to low & let simmer partially covered for about 3 hrs, or until the brisket is tender & shows no resistance when pierced deeply with the point of a skewer or small knife.
Step #4 (Check the pot from, time to time.
Step #5 The water should cover the brisket throughout the entire cooking time; add boiling water to the casserole if needed.
Step #6 ).
Step #7 Meanwhile, in a heavy 2 to 3 quart saucepan, bring 1 quart of water to a boil over high heat.
Step #8 Drop in the dried beans (1 c dried horticultural shell beans, such as cranberry beans, or substitute dried pink or pinto beans (1/2 lb) & boil them for about 2 mins.
Step #9 (The water should cover the beans by at least 2 inches; if necessary, add more.
Step #10 ) Turn off the heat & let the beans soak for 1 hr.
Step #11 Then add the clove pierced onion & the salt & bring to a boil again.
Step #12 Reduce the heat to low, & let simmer partially covered for 1 hr, or until the beans are tender.
Step #13 (Check he beans every once in awhile; add more boiling water if needed.
Step #14 ) Drain the beans & discard the onion.
Step #15 With a small, sharp knife cut the tops from the beets, leaving about 1 inch of stem on each.
Step #16 Scrub the beets under cold running water, then place them in a 3 to 4 quart saucepan & pour in enough cold water to cover them by 2 inches.
Step #17 Bring to a boil over high heat, reduce the heat to low, cover the pan & let simmer until the beets show no resistance when pierced with the point of a small skewer or knife.
Step #18 This may take from 30 mins to 2 hrs; add boiling water to the beets if necessary.
Step #19 Drain the beets and, when they are cool enough to handle, slip off their skins.
Step #20 The potatoes, carrots & about 1 1/2 lb peeled & cut crosswise into 1/2 inch thick slices rutabaga may be cooked together In a large-ish pan of lightly salted boiling water.
Step #21 Drop the vegetables into the pot & cook briskly, uncovered, for about 20 mins, or until they are tender but not falling apart.
Step #22 Drain, then peel the potatoes with a small knife.
Step #23 Cook the cabbage separately by dropping the quarters into enough salted boiling water to cover them completely.
Step #24 Reduce the heat to low & let simmer partially covered for about 15 mins, or until the cabbage is almost tender but still somewhat resistant when pierced with the point of a small sharp knife.
Step #25 Drain thoroughly & cut each quarter into halves.
Step #26 To serve the boiled dinner, carve the beef & arrange the slices slightly overlapping attractively along the center of a large, heated platter.
Step #27 Surround the meat with mounds of individual vegetables & garnish the platter with the parsley.
Step #28 Horseradish, mustard & pickles are spicy accompaniments to a corned beef dinner.
Step #29 Serves 8.
Step #30 Time Life Holiday Cookbook.
Enjoy the Irish Corned Beef & Cabbage Dinner recipe

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