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LOCATION: Recipes >> Preserving Meats >> Corned Beef 23

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Corned Beef and Cabbage

corned meat
warm water
1 teaspoon malt vinegar
6 cloves
12 peppercorns
a blade of mace
1 onion
peeled potatoes
carrots (peeled and chopped into 'chunks')
peeled onions, left whole
wedges of cabbage

Place the corned meat in a saucepan of warm water and bring to
simmering point. Add 1 teaspoon of vinegar (I use malt vinegar,
you know, the brown stuff!) - also add 6 cloves, 12 peppercorns
and a blade of mace to flavour the meat (you can use a sprinkle of
grated nutmeg instead of the mace). Cook at a simmer until tender.

I have variations which you might like to try I peel an onion and
stab it with the cloves and cook it with the meat. I also add to
the pot (when the meat is nearly cooked) peeled potatoes, carrots
(peeled and chopped into 'chunks') and also some peeled onions,
left whole. When the vegetables are nearly cooked you can add a
couple of wedges of cabbage if your husband likes cabbage! If the
potatoes are really big you can halve them so they will be cooked
at the same time as the carrots and onions. If you want to eat
the meat cold, let it cool in the cooking water.

This is also excellent cooked in a Slow Cooker. Cook it on Low.

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