Boiled Beef – Corned Beef and Cabbage – 4 portions
Ingredients:
1 lb 8 oz thin flank or brisket
salt, pepper
1 head celery
8 oz leek
small cabbage
8 oz onion
4 oz turnips
8 oz carrots
Method:
Blanch and refresh the meat
Place in a clean pan and cover with cold water
Bring to a boil and skim, season and allow to simmer
Prepare all the vegetables by tying the celery and leek into bundles and by tying the cabbage to keep it n one piece, and leaving the rest of the vegetables whole.
After the meat has simmered for 30 minutes, add the celery, onions and carrots and continue cooking for 30 minutes.
Add the leek, cabbage and turnips and continue cooking till all is tender, approx. 2-2 ½ hours in all.
Serve by carving the meat in slices against the grain, garnish with the vegetables and a little liquor over the meat.
This dish may be accompanied by pickled gherkins and coarse salt.
Boiled Beef – Corned Beef and Cabbage – 4 portions
Ingredients:
1 lb 8 oz thin flank or brisket
salt, pepper
1 head celery
8 oz leek
small cabbage
8 oz onion
4 oz turnips
8 oz carrots
Method:
Blanch and refresh the meat
Place in a clean pan and cover with cold water
Bring to a boil and skim, season and allow to simmer
Prepare all the vegetables by tying the celery and leek into bundles and by tying the cabbage to keep it n one piece, and leaving the rest of the vegetables whole.
After the meat has simmered for 30 minutes, add the celery, onions and carrots and continue cooking for 30 minutes.
Add the leek, cabbage and turnips and continue cooking till all is tender, approx. 2-2 ½ hours in all.
Serve by carving the meat in slices against the grain, garnish with the vegetables and a little liquor over the meat.
This dish may be accompanied by pickled gherkins and coarse salt.
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