Corned Beef with Cabbage
"Editor's note: The recipe and introductory text below are from Irish Traditional Cooking by Darina Allen. Although this dish is eaten less frequently nowadays in Ireland, for Irish expatriots it conjures up powerful nostalgic images of a rural Irish past. Originally it was a traditional Easter Sunday dinner. The beef, killed before the winter, would have been salted and could now be eaten after the long Lenten fast, with fresh green cabbage and floury potatoes. Our local butcher corns beef in the slow, old-fashioned way which, alas, is nowadays more the exception than the norm...."
INGREDIENTS
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4 lb corned brisket of beef
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3 large carrots, cut into large chunks
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6 to 8 small onions
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1 teaspoon dry English mustard
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large sprig fresh thyme and some parsley stalks, tied together
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1 cabbage
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salt and freshly ground pepper
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