BBS:      TELESC.NET.BR
Assunto:  3/17 Irish Food 2
De:       Ben Collver
Data:     Tue, 17 Mar 2026 06:50:38 -0700
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---------- Recipe via Meal-Master (tm) v8.02

      Title: Dublin Sunday Corned Beef & Cabbage
 Categories: Breads, Main dish
      Yield: 8 servings

      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 bn Parsley
      2 lb Cabbage; cut in quarters
---------------------HORSERADISH SAUCE---------------------
    1/2 pt Whipping cream
      2 tb Prepared horseradish;
           - up to 3 tb

  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.

  Recipe by Family Magazine, "The Cookin' O'The Green", Feb 1994

  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY

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