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How To make Dublin Sunday Corned Beef and Cabbage
5 lb Corned beef brisket
1 lg Onion stuck with 6 whole -
-cloves 6 Carrots, peeled and sliced
8 Potatoes, peeled and cubed
1 ts Dried Thyme
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs)-
-cut in quarters
HORSERADISH SAUCE:
1/2 pt Whipping Cream
2 tb -to 3T prepared horseradish
Put beef in a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil with the lid off the pot. Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until cabbage is cooked. Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce. Horseradish Sauce: Whip cream until it stand in peaks. Fold in horseradish.
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Irish Corned Beef and Cabbage Recipe | Low Carb & Keto Dinner Idea
Irish Corned Beef and Cabbage Recipe - Low Carb & Keto Dinner Idea - Authentic & Traditional Irish Food -
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The Script talk: Dublin cafes, corned beef & cabbage burgers (part 5 of 8) | Moshcam Interview
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St Patrick Day Dinner. Corned Beef and Cabbage with Barry Quinn
Barry Quinn has perfected his recipe and technique for cooking Corned Beef and Cabbage over 40 years in kitchens big and small. Many friends have enjoyed this traditional dinner in his home on St. Patrick's Day and thousands of dollars have been raised at Community events on St. Patrick's Day or Christmas in Killarney events.
For the 2nd year during COVID there has been no Paddy's Day Celebration, but you can prepare Corned Beef and Cabbage with his tried and true method recipe, not just on St. Patrick's Day but 360 days a year.
Recipe
4 lb. Fresh Corned Beef Brisket
2 onions sliced
2 cloves of garlic minced or chopped fine
6 whole Cloves
2 Bay Leaves
12 small potatoes with skins (prefer red potatoes)
1 head of green cabbage cut into wedges
1 tsp salt
1 tbsp pickling spice
Method
Bring to a boil water in a Dutch Oven place the Corned Beef Brisket, add onions, garlic, whole cloves, bay leaves and spices. Bri g back to slow simmer, cover and simmer for 45 minutes per pound of corned beef till fork tender. Remove from Dutch Oven and wrap with Aluminum Foil, with a 1/2 cup od Cirned beef liquid. Place in slow oven in pan at 200° f.
Bring corned beef liquid back to a boil and add Potatoes to liquid, cook for 10 minutes and then add Cabbage wedges and simmer till cabbage and potatoes are tender. Potatoes will pierce with a fork, about 25 minutes more.
Cut Corned Beef across the grain for best results.
Enjoy!
Barry Quinn
if you like this video check out how to make Christmas scones
Corned Beef and Cabbage: Making a traditional Irish meal
How to make the traditional Irish meal of Corned beef and cabbage.
Recipe Irish Boiled Dinner (Corned Beef)
Recipe - Irish Boiled Dinner (Corned Beef)
INGREDIENTS:
●1 (5 1/2 pound) corned beef brisket
●2 large onions
●15 small white (Irish) potatoes
●10 carrots, cut into 1 inch pieces
●2 heads cabbage, cored and cut into wedges