CORNED BEEF AND CABBAGE
Corned beef is brisket, topside or silverside, which has been pickled in brine. It is especially popular around Dublin. The Scotch-Irish ancestors of the Roundheads brought the recipe with them when they came to Pennsylvania in the late 18th century.
It is best to soak a joint overnight to remove excess salt.
• 5 pound joint of corned beef
• 1 large cabbage
• bay leaf
• 2 large onions
• cold water to cover
• 2 large carrots
• ground black pepper
• 4 potatoes
---- Quarter the cabbage and put aside. Peel and slice the other vegetables.
---- Cover the meat with the water and bring to the boil. Skim the surface, add the vegetables (except the cabbage), the bay leaf and the pepper and simmer gently for 20 minutes.
---- Add the cabbage and cook for a further 30 minutes.Serve the meat surrounded by the vegetables with additional mashed potatoes.