• Ingredients: 25
  • Serves: 6

Corned beef and cabbage with corned brisket of beef, peppercorns, or packaged pickling spices, carrots, peeled and quartered, onions, peeled and quartered, medium-sized green cabbage, quartered or cut in wedges, melted butter.

Ingredients

  • 5 lb. brisket beef
  • 6 peppercorns, or packaged pickling spices
  • 3 carrots, peeled and quartered
  • 3 onions, peeled and quartered
  • 1 medium-sized green cabbage, quartered or cut in wedges
  • Melted butter

For the gravy

  • 2 tbsps. all-purpose flour
  • 1 cup beef broth
  • 1/2 tsp. English-style mustard
  • 1/4 tsp. crumbled dried sage
  • 1/8 tsp. dried thyme, crumbled
  • 1/4 tsp. sugar
  • 2 tsps. cider vinegar

For Syrup:

For Cake:

  • 6 large eggs
  • 3/4 cup plus 2 tbsps. sugar
  • 2 tbsps. instant espresso powder or coffee powder
  • Pinch of salt
  • 1 cup all purpose flour

For Chocolate Bands:

  • 2 14 1/2 x 3-inch waxed paper strips
  • 4 oz. semisweet chocolate, chopped
  • 1 tablespoon plus 1 tsp. solid vegetable shortening

For Chocolate curls:

Directions

  1. Step 1 Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef).

    For this step you will need

  2. Step 2 Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally.
  3. Step 3 During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage.

    For this step you will need

  4. Step 4 Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately.

    For this step you will need

Nutrition information

Calories 1,187 Carbohydrates 18 g (6%)
Fat 92 g (141%) Protein 70 g (140%)
Saturated Fat 39 g (194%) Sodium 271 mg (11%)
Polyunsaturated Fat 4 g Fiber 6 g (23%)
Monounsaturated Fat 38 g Cholesterol 376 mg (125%)