Corned Beef & Cabbage in Ale
Recipe: #39971
January 05, 2023
Categories: Carrot, Onions, Potatoes, Australian, British, Irish, Fathers Day St Patricks Day, Sunday Dinner, No Eggs, Non-Dairy, more
"I had an old cutting from a paper, and I have had it for a few years now. I am not sure which paper it was. I have made a similar recipe and thought I would post this to make for the family over next winter. The recipe did not state what type of ale, but I have another cutting with the same type of recipe that states brown ale."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (911.2 g)
- Calories 1485.1
- Total Fat - 48.2 g
- Saturated Fat - 15.9 g
- Cholesterol - 244.9 mg
- Sodium - 2747.8 mg
- Total Carbohydrate - 214.6 g
- Dietary Fiber - 10 g
- Sugars - 177.8 g
- Protein - 54.9 g
- Calcium - 373.3 mg
- Iron - 10.4 mg
- Vitamin C - 141.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Peel carrots and cut into chunks, peel onion and cut into quarters, cut cabbage into quarters.
Step 2
Place the corned beef in a large saucepan ~ add the ale, chunks of carrots, baby potato's , quartered onions, mustard & thyme sprig.
Step 3
Add just enough cold water to cover the corned beef and bring to a boil and simmer gently for 1½ to 2 hours.
Step 4
Halfway through, check the vegetables ~ if tender, remove them and set aside. If not yet tender wait and keeping checking until tender. Add the quartered cabbage & cook until tender, about 15 minutes.
Step 5
When the meat is tender, return all the vegetables to the saucepan and reheat.
Step 6
Serve the meat in slices, surrounded by the vegetables and stock.
Step 7
Serves 4.
Tips
No special items needed.
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