Corned Beef & Cabbage


	Corned Beef & Cabbage

bogusbelle

3-2-2008 6:47 PM

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://www.clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/a59345de-6cce-4a76-94d9-480a4fadebe5/2112850C-2133-4BED-B153-06A28C987F7F/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.epicurious.com/articlesguides/holidays/stpatricks/corned_beef_and_cabbage_recipe/recipes/food/views/241775" href="http://www.epicurious.com/articlesguides/holidays/stpatricks/corned_beef_and_cabbage_recipe/recipes/food/views/241775" style="font-size: 11px;">www.epicurious.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.epicurious.com/articlesguides/holidays/stpatricks/corned_beef_and_cabbage_recipe/recipes/food/views/241775"><DIV id="headline">
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<H1>corned beef with cabbage</H1>
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Reprinted with permission from <EM><A target="_new" href="http://www.ecookbooks.com/p-21503-irish-traditional-cooking.aspx?affiliateID=10053">Irish Traditional Cooking</A></EM> | 
                               <EM>February 2008</EM>
</p> <P id="recipe_author" class="source">Darina Allen</p> </DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.epicurious.com/articlesguides/holidays/stpatricks/corned_beef_and_cabbage_recipe/recipes/food/views/241775"><P>4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry English mustard
large sprig fresh thyme and some parsley stalks, tied together
1 cabbage
salt and freshly ground pepper</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.epicurious.com/articlesguides/holidays/stpatricks/corned_beef_and_cabbage_recipe/recipes/food/views/241775"><DIV id="preparation" class="content_unit dropshadowed"><DIV class="r_header"><SPAN class="top_border"></SPAN><SPAN class="top_gradient"></SPAN></DIV>
        <H2>Preparation</H2>
        <P>Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.</p> <P>Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.</p> <DIV class="r_footer"><SPAN class="bottom_gradient"></SPAN><SPAN class="bottom_border"></SPAN></DIV></DIV></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/2112850C-2133-4BED-B153-06A28C987F7F/blog/" title="blog or email this clip"><img src="http://content7.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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