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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables. | 2. Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover. | 3. Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-2½ hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary. | 4. Add the carrots and bring back to the boil. | 5. Then add the potatoes and simmer for 15 minutes. | 6. Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together. | 7. Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender. | 8. Lift the beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock. | 9. Serve with some hot mustard, if you wish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	4 -5		corned	0.0	0.0	0.0	0.0
onion	2		peeled	128.0	29.888	3.52	0.32
clove	6	cloves		-	-	-	-
bay leaf	2			-	-	-	-
black peppercorn	8			-	-	-	-
carrot	3		peeled cut	88.56	20.6928	2.0088	0.5184
potato	4 -6		peeled halved sized	-	-	-	-
green cabbage	1			-	-	-	-
salt black pepper			ground	-	-	-	-
hot mustard				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.