« Beware the Ides of March | Main | Colcannon + Corned Beef = Yum »

Ready Reference Historic Recipe File--Corned Beef and Cabbage

Have yourself a traditional St. Patrick's Day celebration tomorrow by serving Corned Beef and Cabbage to your friends and family! Here is a recipe from the March 12, 1975 edition of the Milwaukee Journal.
clover leaf.jpg
Corned Beef and Cabbage
(Traditional)

4 pounds corned beef
1 sprig thyme and 1 bunch parsley, bound together
1 onion stuck with 6 cloves
Pepper
2 onions
1 whole carrot
2 pounds cabbage

Tie beef into a neat shape. Put in large pot, cover with cold water. (Do not add salt.) Add remaining ingredients except cabbage. Bring very slowly to boil, uncovered.

Simmer very gently for 3 hours. Skim when a scum rises.

Remove thyme, parsley, and cloved onion. Add cabbage, which has been cut in quarters and well washed in salted cold water. Simmer for about 20 minutes, or until cabbage is cooked.

Remove meat and cut string. Strain cabbage, pepper well and serve on a dish surrounding the beef. Makes 6 to 8 servings.

Note: If corned beef water is too salty, cook cabbage in separate water, adding 3 cups of the beef stock to salt and flavor the water.


Bookmark and Share


TrackBack

TrackBack URL for this entry:
http://blog.mpl.org/mt_cgi/mt-tb.cgi/1130

Comments (1)

Anonymous:

mmmmmm..... corn beef and cabbage....

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

About

This page contains a single entry from the blog posted on March 16, 2010 8:31 AM.

The previous post in this blog was Beware the Ides of March.

The next post in this blog is Colcannon + Corned Beef = Yum.

Many more can be found on the main index page or by looking through the archives.