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.
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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
