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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. I a large heavy-bottomed stockpot, combine beef, 2 onions, 2 carrots, the celery, the bay leaves and the parsley. | 2. Add enough cold water to cover the beef by 3 inches and bring to a boil; reduce heat to simmer and cover. | 3. Cook for 3 to 3 1/2 hours, turning two to three times; cook until the beef is very tender, almost shredding when speared with a fork. | 4. Remove the meat from the pot and strain the broth into a large bowl; discard the solids and return the meat and strained broth to the pot. | 5. Add the mustard, remaining onions, carrots, cabbage and potatoes;Bring to a boil, reduce heat and simmer 50 to 60 minutes until vegetables are tender, add salt & pepper if needed. | 6. Slice the beef into 1/4-inch-thick pieces; surround the meat with the vegetables, served whole. | 7. The broth should be served on the side with a ladle; make sure to have deep plates with a lip so lots of broth can be poured over the meat and vegetables, or use shallow bowls. | 8. Serve with a warm loaf of crusty country bread or soda bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	5 -6		corned	0.0	0.0	0.0	0.0
onion	4		cut	240.0	56.04	6.6	0.6
carrot	10		peeled	524.8	122.624	11.904000000000002	3.072
celery rib	2			-	-	-	-
bay leaf	2			-	-	-	-
parsley	1	bunch		-	-	-	-
dijon mustard	1/2	cup		-	-	-	-
head cabbage	1		cut	-	-	-	-
new potato	12 -14		scrubbed	-	-	-	-
kosher salt				-	-	-	-
pepper				-	-	-	-

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