Irish Entreecorned beef

Corned Beef & Cabbage w/ Cumberland Sauce
(Serves 8)

The heavenly saltiness of corned beef is complemented with the sweet & tangy flavor of Cumberland Sauce.

6-7 lbs. lean corned (rinsed & dried)
3 medium onions (peeled)
12 whole cloves (4 per onion)
6 carrots ( halved)
4 garlic cloves (peeled, left whole)
3 ribs celery (halved)
8 sprigs parsley
Peel from 1 orange
8 medium leeks (sliced, white & 3" green parts)
16 small new potatoes (peeled)
1 medium green cabbage (cut into 8 wedges)
8 carrots (cut into 2” pieces)
Salt and black pepper to taste
4 T parsley (chopped)

Cumberland Sauce
2 C red currant jelly
1/2 C port wine
1 T orange zest
1 1/2 tsp. lemon zest
1/4 C orange juice
1/4 C lemon juice
1/2 C shallots (finely chopped)
1 T dry mustard
1 1/2 tsp. ground ginger
1 1/2 tsp. black pepper (freshly ground)
1/2 tsp. salt

Place corned beef, onions studded with 4 cloves each, carrots, garlic, celery, parsley sprigs and orange peel into a large pot. Cover meat and vegetables with cold water and bring to a boil. Reduce heat to medium-low and simmer, partially covered, for about 3 hours, turning the meat every hour or so.

About 20 minutes before serving, remove flavoring vegetables and parsley. Add remaining vegetables and cook until tender. Remove meat to a serving platter and surround it with vegetables. Sprinkle with parsley and serve with Cumberland Sauce, brown soda bread and butter.

Cumberland Sauce: cook all ingredients in a small saucepan over medium-low heat, stirring constantly, until jelly has melted. Put sauce into a serving bowl, cool to room temperature, and refrigerate for at least 2 hours before serving.

| See more Irish recipes |


Tips & Glossary

A special note about these recipes: they came from my friend Nan who lived in Ireland for several years. She married an Irishman, and the two returned to the US with their then-young family. These recipes are some of the family standbys. Nan is both a discerning reader and a wonderful cook.

Irish cooking is quite familiar to many Americans, and so you won't find surprises in the ingredient or spice lists. You probably have much of what's called for in your pantry—or else it's readily available in any grocery store.

Root vegetables are a staple of the Irish: potatoes, carrots, and parsnips are particular favorites. In Ireland, vegetables are served simply, but with lots of butter.

Meats are subjected to the slow-cook method. That's because, historically, the Irish used less-expensive, tougher cuts of meat. Our Irish Lamb Stew, for instance, actually calls for meat from the lamb's neck, not exactly the most tender cut of meat.


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