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Corned Beef and Cabbage

It wouldn't be St. Patrick's Day without Corned Beef & Cabbage. It’s rarely eaten in Ireland and was made popular by immigrants who missed the salted beef of their homeland. Cured beef was a traditional Easter Sunday dinner; the beef killed and preserved before winter could then be eaten after the long Lenten fast.  Therefore, beef was used.
·         4-pound corned beef brisket – uncooked, in brine
·         3 large carrots, cut into large chunks
·         6 to 8 small onions, roughly chopped
·         2 bay leaves 
·         2 teaspoons black peppercorns
·         2 whole cloves
·         8 small new potatoes halved
·         10 or more cups of water to cover
·         1 small cabbage or ½ head large cabbage cut in wedges
·         Preheat oven to 300°
·         Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, carrots, onions and the seasonings
·         Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
·         Remove the corned beef to a platter and cut into slices surrounded by the vegetables. Ladle some of the hot cooking liquid over the corned beef and season with pepper
Horseradish Sauce
·         1/2 pt heavy whipping Cream
·         2 tablespoons prepared horseradish
·         Whip the cream until it stand in peaks then fold in horseradish.
* If you like your cabbage firm, cook it separately. Cooked quickly in boiling water, it retains its beautiful bright green color.  Season it with fresh ground pepper and butter!

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