IRISH CORNED BEEF


Ingredients:

1 (900 g) pack CHEF'S SELECTION FRESH CORNED BEEF
2 cups water or beef stock*
1/2 kg potatoes, cubed
2 (100 g) pc carrots, cubed
1 (250 g) head cabbage, quartered
Horseradish
prepared mustard
*Make beef stock by diluting beef bouillon cube in 2 cups water or by boiling beef bones

Procedure:

  1. Boil potatoes and carrots in water or beef stock until tender, about 10 to 15 minutes, then set aside. In the same stock, blanch cabbage. Set aside. Reserve remaining beef stock, if using it to boil the vegetables.
  2. Thaw corned beef overnight in the refrigerator. To reheat using the microwave, transfer contents to a bowl. Microwave 4-5 minutes over medium to high setting. To reheat using the stove top, transfer contents into a pot and boil for 5 to 10 minutes.
  3. Slice into desired size and arrange in a serving container with boiled potatoes, carrots and cabbage. Pour remaining beef stock to keep corned beef moist and serve with horseradish and mustard on the side.

Makes 8 servings. 


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