Corned Beef And Cabbage

Name: Corned Beef And Cabbage
Ingredients: 1 fresh corned beef (5 to 6 lb.); 2 onions, each studded with 3 whole cloves; 4 carrots, peeled and halved; 2 ribs celery, halved; 4 sprigs Italian flat-leaf parsley; 1 green cabbage (3 lb.), cored and cut into 6 wedges; 12 small leeks (white part and 2 inches green), well rinsed; 6 potatoes, peeled and cut into 2 1/2-inch length; salt and freshly ground fresh Italian (flat-leaf) parsley; 2 c. horseradish cream sauce

10 ingredients

12 steps

Ingredients

1 fresh corned beef (5 to 6 lb.)
2 onions, each studded with 3 whole cloves
4 carrots, peeled and halved
2 ribs celery, halved
4 sprigs Italian flat-leaf parsley
1 green cabbage (3 lb.), cored and cut into 6 wedges
12 small leeks (white part and 2 inches green), well rinsed
6 potatoes, peeled and cut into 2 1/2-inch length
salt and freshly ground fresh Italian (flat-leaf) parsley
2 c. horseradish cream sauce

Directions

1

Place the corned beef in a large soup kettle or Dutch oven. Add the onions, halved carrots, celery and parsley sprigs.
2

Cover with cold water and bring to a boil, then reduce the heat.
3

Cover and simmer for 2 3/4 to 3 hours.
4

When the meat is tender, remove it from kettle and keep warm.
5

Strain the broth and return it to the kettle.
6

Add the cabbage, potatoes, leeks, cut up carrots, salt and pepper and 2 tablespoons of the chopped parsley.
7

Bring to a boil.
8

Reduce the heat, cover, and simmer until the vegetables are tender, 30 minutes.
9

Arrange the beef on a warmed serving platter and surround it with the cooked vegetables.
10

Ladle broth over the beef and vegetables.
11

Sprinkle with remaining 2 tablespoons chopped parsley.
12

Serve with the Horseradish Cream Sauce.