{"id":125131,"date":"2016-06-17T08:16:07","date_gmt":"2016-06-17T06:16:07","guid":{"rendered":"http:\/\/germistoncitynews.co.za\/125131\/amanda-a-mangia-corned-beef-and-cabbage\/"},"modified":"2016-06-17T08:16:07","modified_gmt":"2016-06-17T06:16:07","slug":"amanda-a-mangia-corned-beef-and-cabbage","status":"publish","type":"post","link":"https:\/\/develop.citizen.co.za\/germiston-city-news\/lifestyle-news\/entertainment-news\/2016\/06\/17\/amanda-a-mangia-corned-beef-and-cabbage\/","title":{"rendered":"Amanda A-mangia: Corned beef and cabbage"},"content":{"rendered":"

Corned beef\u00a0is essentially\u00a0beef\u00a0cured in a salt brine<\/a>, with some\u00a0pickling\u00a0spices for added flavour. It gets its name \u201ccorn\u201d from an old English word for grain, or small pieces of hard things like rock salt (“corns of salt”) with which the meat was cured.<\/p>\n

Corned beef features as an ingredient in many cuisines.\u00a0It was popular during both\u00a0World Wars, when fresh meat was rationed.<\/p>

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INGREDIENTS<\/p>\n

500g corned beef<\/p>

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2 bay leaves<\/p>\n

5 cloves<\/p>\n

5 peppercorns<\/p>\n

1 onion, quartered<\/p>\n

3 carrots<\/p>\n

2 stalks of celery<\/p>\n

A sprig of fresh parsley<\/p>\n

6 new potatoes<\/a><\/p>\n

A head of cabbage cut into wedges<\/p>\n

METHOD<\/p>\n

Place the corned beef in a saucepan and cover with water. Add the spices.\u00a0Cover the pot and bring to a boil, then reduce to a simmer. Simmer for approximately 50 minutes or until tender.<\/p>\n

Add all the vegetables except the cabbage and cook until the vegetables are almost tender.\u00a0Add the cabbage and cook for 15 minutes more. Remove the meat and let it rest for 15 minutes.\u00a0Slice the meat across the grain and serve with the vegetables of your choice.<\/p>\n

The cooking broth or stock can be used as a base for a sauce or a soup.<\/p>\n

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