COMMENT:
I remember when corned beef and cabbage was considered a "winter
dish." Today I can think of nothing better than a platter of
this delicacy, especially when the cabbage and fixings are slowly
simmered in the corned beef poaching liquid.
INGREDIENTS:
- 1 (5-6 pound) corned beef
- 1 (3 pound) cabbage
- 3 large onions, quartered
- 6 carrots, peeled and halved
- 3 celery sticks, halved
- 6 whole cloves
- 12 black peppercorns
- 2 bay leaves
- 12 new potatoes
- 6 carrots, peeled and halved
- 12 whole cloves of garlic
- salt and cracked black pepper to taste
- Louisiana Gold Pepper Sauce
- chopped parsley for garnish
METHOD:
In a large stock pot, place corned beef, onions, carrots, celery,
cloves, peppercorns and bay leaves and season to taste with Louisiana
Gold. Cover the contents by 4 inches with lightly salted water.
Bring to a rolling boil, reduce heat to simmer and cook until beef
is tender, approximately 2 1/2 hours. Remove and keep warm. Strain
broth and return it to the stock pot. Add potatoes, carrots and
garlic. Season to taste using salt and pepper. Bring to a rolling
boil, reduce to simmer and allow to cook approximately 10 minutes.
Slice the cabbage into 6 equal wedges and add to the stock. The
vegetables and cabbage should be cooked perfectly in 20-30 minutes.
To serve, arrange the beef on a warm serving platter and surround
with cabbage and vegetables. Ladle hot broth over the beef and vegetables
and garnish with chopped parsley. I always serve a sauce boat of
horseradish cream with this dish. |
