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How To make Dublin Sunday Corned Beef and Cabbage
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 sm Bunch Parsley
1 Head Cabbage (about 2 lbs)-
-cut in quarters
HORSERADISH SAUCE:
1/2 pt Whipping Cream
2 tb -to 3T prepared horseradish
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.
How To make Dublin Sunday Corned Beef and Cabbage's Videos
VIDEO: Norwich restaurant serves corned beef and cabbage to-go on St. Patrick's Day
This St. Patrick’s Day is a special challenge to restaurants and pubs forced to close during the pandemic, opting for take out of traditional meals.
Irish Corned Beef Recipe – How to cook easy traditional Irish food recipes
Irish Corned Beef Recipe – How to cook easy traditional Irish food recipes with corned beef and cabbage. Here's the full recipe for you -
St Patrick Day Dinner. Corned Beef and Cabbage with Barry Quinn
Barry Quinn has perfected his recipe and technique for cooking Corned Beef and Cabbage over 40 years in kitchens big and small. Many friends have enjoyed this traditional dinner in his home on St. Patrick's Day and thousands of dollars have been raised at Community events on St. Patrick's Day or Christmas in Killarney events.
For the 2nd year during COVID there has been no Paddy's Day Celebration, but you can prepare Corned Beef and Cabbage with his tried and true method recipe, not just on St. Patrick's Day but 360 days a year.
Recipe
4 lb. Fresh Corned Beef Brisket
2 onions sliced
2 cloves of garlic minced or chopped fine
6 whole Cloves
2 Bay Leaves
12 small potatoes with skins (prefer red potatoes)
1 head of green cabbage cut into wedges
1 tsp salt
1 tbsp pickling spice
Method
Bring to a boil water in a Dutch Oven place the Corned Beef Brisket, add onions, garlic, whole cloves, bay leaves and spices. Bri g back to slow simmer, cover and simmer for 45 minutes per pound of corned beef till fork tender. Remove from Dutch Oven and wrap with Aluminum Foil, with a 1/2 cup od Cirned beef liquid. Place in slow oven in pan at 200° f.
Bring corned beef liquid back to a boil and add Potatoes to liquid, cook for 10 minutes and then add Cabbage wedges and simmer till cabbage and potatoes are tender. Potatoes will pierce with a fork, about 25 minutes more.
Cut Corned Beef across the grain for best results.
Enjoy!
Barry Quinn
if you like this video check out how to make Christmas scones
Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
My two cookbooks Eating Royally and The Royal Chef at Home are now both available around the world as E-Books, click here to find out more...
Don't forget to follow me on Instagram for foodie tips and more recipes.
Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!
The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
theroyalchef.com
How to Make Corned Beef from Scratch + Perfect St. Patrick's Day Meal
Have you ever cured your own brisket to make corned beef? Well now's the time to try it! It doesn't have to take all week. My recipe is a 48 hour version, but here are a few more options:
24 hour cure:
5 day cure:
10 day cure:
Blog:
Fiddles McGinty by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Recipe Irish Boiled Dinner (Corned Beef)
Recipe - Irish Boiled Dinner (Corned Beef)
INGREDIENTS:
●1 (5 1/2 pound) corned beef brisket
●2 large onions
●15 small white (Irish) potatoes
●10 carrots, cut into 1 inch pieces
●2 heads cabbage, cored and cut into wedges