Firehouse Recipes of the Week: Corned Beef and Cabbage and Irish Blackberry Sorbet
Mar 17, 2010 at 11:18 AM 0 Comments
Corned Beef and Cabbage
Corned beef is brisket, topside or silverside which has been pickled in brine. It is especially popular around Dublin. It is best to soak a joint of corned beef overnight to remove excess salt.
- 5 lb/ 2 kg joint of corned beef
- 1 large cabbage
- Bay leaf
- 2 large onions
- Cold water to cover
- 2 large carrots
- Ground black pepper
- 4 potatoes
- Quarter the cabbage and put aside.
- Peel and slice the other vegetables.
- Cover the meat with the water and bring to the boil.
- Skim the surface, add the vegetables (except the cabbage), the bay leaf and the pepper and simmer gently for 20 minutes.
- Add the cabbage and cook for a further 30 minutes.
- Serve the meat surrounded by the vegetables with additional mashed potatoes.
Serves four to six people.
Irish Blackberry Sorbet
Blackberries, or brambles, are the fruits of a plant called Rubus fruticosa which is a perennial plant that thrives in Ireland. There are several traditional Irish recipes that use blackberries. Here is a unique blackberry recipe which is a must try for dessert lovers.
- Fresh blackberries –2 cups
- Powdered sugar –1/2 cup
- Water –1/2 cup
- Egg whites –2
Wash the blackberries and remove stalks from the fruit.
Using a blender, make a puree of the blackberries and strain it through a sieve.
Now add the sugar in water and boil it for five minutes to make a thick syrup.
Now, add the blackberries to the sugar syrup and boil for another minute.
Allow this mixture to cool and then blend it into beaten egg whites.
Freeze it adequately until it forms a sorbet.
Serve chilled with fresh blackberries.
March 17, 2010
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