Checkout with Food Editor Laurin Stamm|Corned beef and cabbage can’t be beat

Published 12:00 am Wednesday, October 28, 2009

From the Kitchen of the Cypress House, Oct. 28, 1981:

Corned beef is a great party food: delicious with rye bread and horseradish sauce. But every now and then I get hungry for some good old-fashion corned beef with cabbage. Add carrots and potatoes to make a complete meal.

Corned Beef and Cabbage

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1 corned beef brisket, 3 or 4 pounds

1 large carrot, peeled and halved

1 large onion

4 whole cloves

2 tablespoons red wine vinegar

2 sprigs parsley

1 large bay leaf

1 clove garlic

10 whole black peppercorns

1 medium head cabbage, cut in wedges

6 carrots, peeled and quartered

4 medium potatoes, peeled and cut in eights

1 teaspoon salt (optional)

Black pepper to taste

Place corned beef in a 5-quart Dutch oven. Scatter carrot, onion studded with cloves, vinegar, parsley, bay leaf, garlic and peppercorns over meat. Add enough cold water to cover meat by 2 inches; heat to boiling. Remove scum from surface and reduce heat to simmer. Cook partially covered until meat is fork tender, about 3 1/2 hours. When meat is done, remove to a platter. Add carrots, potatoes and cabbage to broth. Cook until vegetables are tender. Add black pepper to taste.

To serve, slice the corned beef and place several slices on top of a serving of cabbage, carrots and potatoes. Yum!

From the Kitchen of the Cypress House, Sept. 16, 1981:

Dot Fenwick and Betty Ann Carr inspired me to get out all my old Mexican and Southwestern recipes and I cooked hot and spicy foods all weekend. One of the best drinks to serve with Mexican food is Sangria.

Sangria Roja

1 gallon Burgundy wine

2 large oranges, seeded and sliced

2 lemons, sliced

2 limes, sliced

4 tablespoons sugar

Ice Cubes

Fill three (2-quart) pitchers 1/3 full of ice cubes. Place an equal amount of fruit slices in each pitcher and sprinkle with an equal amount of sugar. Fill pitchers about 3/4 full of wine. With a wooden spoon, pound fruit slices so that the juices are blended with the wine and the sugar is dissolved. Keep refrigerated until serving time. Just before serving, press fruit slices again, add a few more ice cubes and stir before pouring. Makes about 36 servings.