Recipes Corned Beef with Wilted Cabbage and Blue Cheese Ireland Epcot
Yield: 6 servings
1 1/2 pounds corned beef brisket
1 bay leaf
1 onion, peeled
1 carrot, peeled
6 slices of smoked bacon, coarsely chopped
1 medium onion, thinly sliced
3 cups green cabbage, shredded
1 cup red cabbage, shredded
1 TB malt vinegar
salt and fresh ground pepper to taste
3/4 cup blue cheese, crumbled
1. Place the corned beef in a large pan and cover with water. Bring the liquid to a boil, add the bay leaf, first onion, carrot and salt to taste. Reduce the heat and simmer for
1 1/2 to 2 hours or until the meat is tender.
2. In medium frying pan, cook the baon until crisp.
3. Add sliced onion and saute with bacon until translucent. Add both cabbages and the vinegar and cook until the cabbage is wilted, about 5 minutes.
4. To serve, transfer the cabbage to a large serving platter. Drain the corned beef and slice the meat to desired thickness. Garnish with the blue cheese.