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Corned Beef And Cabbage

Updated 3:30 PM EST, Thu, Mar 17, 2011

Corned Beef And Cabbage

Recipe by Chef Steve Calise

1 corned beef brisket1 large head cabbage 8 peppercorns6 cloves garlic, whole peeled4-5 parsnips1-2 turnips2 bay leaves1 pound carrots, peeled6 large potatoes1 stalk celery, thinly sliced3 whole cloves1/2 tsp Old Bay seasoning1/4 tsp black pepper, groundWash brisket. Make small slits in the meat and insert garlic and cloves pieces. Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender. Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks. During last half hour, add remaining vegetables and cook until tender.

Parsley Cream Sauce

1/2    #    Cream Cheese
1/2    Qt    Heavy Cream
1    Cup    Chopped Parsley
1    T    Salt & Pepper

Method

In a Sauce Pan combine Cream Cheese, Heavy Cream & Salt & Pepper
 Melt slowly & whisk constantly
Add Parsley & Simmer for 4 minutes, stirring the whole time
For service hold in a double boiler with a lid
 

First Published: Mar 17, 2011 2:18 PM EST

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