Sliced boiled bacon under parsley sauce with a portion of cabbage beside it

Новичок

Bacon and Cabbage

Name: Bacon and Cabbage
Total time: 2 h
Yield: 4
Cuisine: Irish
Ingredients: 1.2 kg Unsmoked cured bacon joint (collar or loin); 1 Savoy or white cabbage, quartered; 1 Onion, halved; 2 Carrot, halved; 2 Bay leaves; 1 tsp Black peppercorns; 50 g Butter for the sauce; 50 g Plain flour for the sauce; 500 ml Whole milk for the sauce; 40 g Fresh parsley, chopped; 1/2 tsp Black pepper

A whole piece of cured bacon boiled slowly, the cabbage cooked in its salty water at the end, and a parsley sauce over both — what Ireland actually eats, rather than what tourists are sold.

Источник

Автор рецепта Irish home kitchens · 🏺 Традиционное · Potatoes four ways, a pot on the range all afternoon, and buttermilk in the bread — cooking built for a cold, wet island and a long working day.

Irish · national dish — An ownerless traditional dish, so no cook is credited. The cited article confirms the boiled cured-bacon-and-cabbage definition, its standing in Ireland, the parsley sauce and the fact that corned beef is the Irish-American substitution. Quantities and the discard-the-first-water step are this book's own.

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Смотри, как это готовят · 3 видео

Warren Nash Fred’s kitchen GZcookin

⏱ 120 мин🍽 4 порций🔥 580 ккал🇮🇪 Ирландия

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Приготовление

Put the bacon joint in a big pot of cold water, bring to the boil, then pour the water away entirely.
💡 That first water is pure salt. Throwing it away is the difference between dinner and something inedible.
Cover with fresh cold water, add the onion, carrot, bay and peppercorns, and simmer very gently for 1 hour 15 minutes.
Twenty minutes before the end, lift the joint out, drop the cabbage quarters into the cooking water and cook them 12 minutes.
Make the sauce: melt the butter, stir in the flour, cook 2 minutes, then whisk in the milk and simmer to a coating consistency.
Stir the parsley and pepper into the sauce and take it off the heat straight away so the parsley stays green.
Carve the bacon thickly, drain the cabbage well and press it, and pour the parsley sauce over both.

💡 Советы

Corned beef and cabbage is the Irish-American dish, not the Irish one — it happened because beef was cheaper than bacon in New York.
Cook the cabbage in the bacon water. It is the only seasoning it gets and the only one it needs.
Save the rest of the cooking water. It makes the best base a pea or potato soup will ever have.