Recipe - Dublin Corned Beef And Cabbage - House Beautiful

1 Fresh lean corned beef,
6 One half to 7 lb, rinsed and
dried
3 md Onions, peeled and studded
with 3 cloves each
6 Carrots, peeled and halved
4 Garlic cloves, peeled
3 Ribs celery, with leaves,
halved
6 Sprigs flat leaf parsley
Peel from 1 orange
8 md Leeks, 3 inches of green
left on, roots removed and
well washed
16 small Red new potatoes, peeled
1 md Green cabbage, 3 to 3 1/2
lb, cored and cut into 8
wedges
8 Carrots, peeled and cut into
2inch pieces
Salt & coarsely ground black
pepper to taste
4 tablespoon Coarsely chopped flat leaf
parsley
2 cup Cumberland Sauce
(separate recipe)
2 cup Orange Horseradish Cream
(separate recipe)
Black bread and sweet butter

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 T 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. Serves 6 to
8.

House Beautiful/March/94 Scanned & fixed by DP & GG
Posted to MCRecipe Digest V1 #500 by Bobbi Zee zpegasus@tsrcom.com on
Mar 4, 1997.