1
Onion 4 Cloves
whole 4 pounds Corned beef
2 Parsley sprigs 8 Peppercorns --
whole 2 pounds Cabbage
1 cup Sour cream
1 tablespoon Prepared horseradish
Peel onion and stick with cloves. Put corned beef, onion
parsley and peppercorns in a large pot and cover with water.
Cover, bring to a simmer and cook gently until tender, 2-1/2 to
3 hours. Cut cabbage into wedges and core. Add to the pot, cover
and simmer until tender, about 30 minutes. Combine sour cream
with horseradish. Serve the meat and cabbage with some of the
broth ladled over all and the horseradish on the side.
Irish
Stew
2 pounds Beef --
cut in 1" cubes
3 tablespoons Vegetable oil
14 ounces Beef broth -- canned 1 cup
Water 2 tablespoons
Parsley -- chopped 1 1/2 teaspoons
Salt 1/4 teaspoon
White pepper
1 Bay leaf
6 Med carrots -- cut in thirds
6 Med onions -- cut in thirds 1/2 cup
Frozen peas --
thawed Parmesan cheese
Add beef broth, water, parsley, salt and bay leaf. Cover
and simmer 1 hour, stirring occasionally. Add onions and
carrots; simmer 30 minutes additional, or until beef is tender.
Meanwhile, prepare Holiday Potatoes. Place stew in oven-proof
serving dish. Spoon potatoes over stew, sprinkle with peas and
Parmesan to taste. Run under broiler until potatoes are lightly
browned.
