Post by April B. on Mar 12, 2003 12:22:12 GMT -6
Corned Beef & Cabbage with Horseradish Sauce
1 onion
3 whole cloves
4 lb. corned beef
4 parsley sprigs
8 whole black peppercorns
2 lbs. cabbage
1 C sour cream
1 T prepared horseradish
Serves 8
Peel onion and stick with cloves. Put corned beef, onion parsley and
peppercorns in a large pot and cover with water. Cover, bring to a
simmer and cook gently until tender, 2-1/2 to 3 hours. Cut cabbage
into wedges and core. Add to the pot, cover and simmer until tender,
about 30 minutes. Combine sour cream with horseradish. Serve the meat
and cabbage with some of the broth ladled over all and the
horseradish on the side.
This traditional Irish recipe is great addition to a St. Patrick's
Day party or a hearty meal anytime. While it takes a few hours to
cook, the actual work time is minimal.
1 onion
3 whole cloves
4 lb. corned beef
4 parsley sprigs
8 whole black peppercorns
2 lbs. cabbage
1 C sour cream
1 T prepared horseradish
Serves 8
Peel onion and stick with cloves. Put corned beef, onion parsley and
peppercorns in a large pot and cover with water. Cover, bring to a
simmer and cook gently until tender, 2-1/2 to 3 hours. Cut cabbage
into wedges and core. Add to the pot, cover and simmer until tender,
about 30 minutes. Combine sour cream with horseradish. Serve the meat
and cabbage with some of the broth ladled over all and the
horseradish on the side.
This traditional Irish recipe is great addition to a St. Patrick's
Day party or a hearty meal anytime. While it takes a few hours to
cook, the actual work time is minimal.