Ingredients
1 3/4 lb onions
2 1/2 lb carrots
6 lb corned beef brisket or round, spice, d or unspiced
1 cup malt vinegar
6 oz irish stout
1 tbsp mustard seed
1 tbsp coriander seed
1/2 tbsp black peppercorns
1/2 tbsp dill seed
1/2 tbsp whole allspice
2 bay leaves
3 lb cabbage, rinsed
2 1/2 lb small red potatoes
1/2 cup coarse grain mustard
1/2 cup dijon mustard
Directions
To serve 12, use a 14 to 20 quart pan. Coarsely chop enugh onions and
carrots to make 1 cup each. In pan, place Onions and carrots, corned
beef with any liquid, vinegar, stout, mustard seed, Coriander,
peppercorns, dill, allspice and bay leaves. Add water to barely Cover
beef. Cover pan and bring to a boil over high heat. Simmer until Meat
is tender when pierced, 2 1/2 to 3 hours.
Meanwhile, cut remaining onions into wedges. Cut remaining carrots
into 2-inch lengths; halve them lengthwise if large. 2-inch lengths;
halve them lengthwise if large. Cut cabbages in half through cores,
then into wedges. Scrub potatoes. Add onions, carrots and potatoes to
tender corned beef, place cabbage on top. Cover and return to
simmering over high heat; reduce heat and simmer until cabbage is
tender when pierced, 15 to 20 minutes. With a slotted spoon scoop out
vegetables onto warm serving dishes. Using tongs and a slotted spoon,
remove beef to a cutting board; cut off and discard fat, slice meat
across the grain and place on warm platters. Serve meat and
vegetables with coarse-grain and dijon mustards.
Servings: 1 servings
Corned Beef & Cabbage 1 Recipe brought to you by Recipe Ideas
Categories: Cabbage; Meat; Vegetable
The History of Recipes
We are able to track the history of `recipes` back into history, in fact as far into history as the ancient Egyptians, and potentially, even further back. Having said that, in the main part, these old cook books were just very simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to historians are some clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. As we move into The time of the romans around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into appetizers, main meal and afters, something we still use today. He also informs us how the Romans were skilled in the use of many different spices, including some that we all recognise like thyme, fennel and parsley. As we move on, there are some interesting books which date from the fourteenth century : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the curry that is familiar to us all today, but instead recipes for the types of food on the tables of the rich and wealthy people of that period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the holy land, including spices like parsley, basil and rosemary. The introduction of these new foods and spices led to an eruption in manuscripts on cooking, most of which are kept safe in private libraries. During the next few centuries, the wealthy families of Wesstern Europe strove to offer the most exotic banquets, and consequentially the best chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the advent of the 20th century, recipe publications are greatly in demand mostly due to better eduction, people having increased leisure time and having more money. The revolution that is television brought us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Corned Beef & Cabbage 1 recipe.
