A D Livingston

Corned Beef and Cabbage

Preparation info
    • Difficulty

      Easy

Appears in
Cold-Smoking & Salt-Curing Meat, Fish, & Game
Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

I don’t know where this dish originated, but Ireland is my guess. In any case, the combination of corned beef and cabbage is a happy one, at least to my taste.

Ingredients

  • 4 or 5 pounds corned beef brisket
  • 1 large head green cabbage
  • 10 or 12

Method

Wash the corned beef and put it into a Dutch oven or other container suitable for long, slow cooking. Cover the meat with water, then add the parsley, mustard, bay leaves, peppercorns, and cloves. Bring to a quick boil, reduce the heat, cover, and simmer for 3 hours. Skim off any fat that has come to the top, and pour off some of the water, so that the corned beef is only half covered. (the ide