Corned Beef with Cabbage

Corned Beef with Cabbage
The recipe and introductory text below are from Irish Traditional Cooking by Darina Allen.
Although this dish is eaten less frequently nowadays in Ireland, for Irish expatriots it conjures up powerful nostalgic images of a rural Irish past. Originally it was a traditional Easter Sunday dinner. The beef, killed before the winter, would have been salted and could now be eaten after the long Lenten fast, with fresh green cabbage and floury potatoes. Our local butcher corns beef in the slow, old-fashioned way which, alas, is nowadays more the exception than the norm.
YIELD: Makes 6 to 8 servings
4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry English mustard
 large sprig fresh thyme and some parsley stalks, tied together
 1 cabbage
 salt and freshly ground pepper
Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.
Reprinted with permission from Irish Traditional Cooking by Darina Allen, (C) 1995 (reprinted 2005)
Recent Review:
When cooking the meat, it generates a lot of foamy scum. I would highly recommend altering the procedure. I would first add only the corned beef and water, bring to a boil and skim off the foam/scum as it generates. Once you have all of that removed, then add the vegetables and proceed according to the recipe.
                                                                                              -chofelt from Raleigh, NC
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