Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

This dish is more authentic than the ubiquitous corned beef and cabbage, though it is quite similar in that Irish boiling bacon is a cured meat, too. The boiling bacon is also leaner than traditional American bacon (which does not make an appropriate substitute). Order the Irish bacon from tommymoloneys.com.

Margaret M. Johnson
Recipe by Cooking Light March 2010

Gallery

Jonny Valiant; Styling: Pam Morris

Recipe Summary

Yield:
8 servings (serving size: 3 ounces bacon, 1 cabbage wedge, 1/2 cup carrot, about 1 1/2 ounces potato, and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large Dutch oven; cover with 8 cups water. Bring to a boil; cover, reduce heat, and simmer 2 hours, skimming foam from liquid as necessary.

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  • Remove bacon from pan; cover and keep warm. Remove 1 1/4 cups cooking liquid from pan; reserve cooking liquid for mustard sauce. Discard the remaining cooking liquid.

  • Add red potatoes, carrots, and cabbage to pan; cover with the remaining 6 cups water. Bring to a boil. Cover and simmer 20 minutes or until vegetables are tender; drain. Cut each cabbage quarter in half lengthwise.

  • Melt butter in a medium saucepan over medium heat. Add onion and garlic; cook 3 minutes or until tender, stirring occasionally. Stir in wine and mustard; cook 2 minutes. Add reserved 1 1/4 cups bacon cooking liquid and milk. Bring to a boil; cook 20 minutes or until reduced to 2 cups, stirring frequently. Stir in black pepper and salt. Cut bacon into 8 slices; serve with sauce and vegetables.

Nutrition Facts

305 calories; fat 13g; saturated fat 5.3g; mono fat 5.5g; poly fat 1g; protein 25.2g; carbohydrates 24.9g; fiber 5.5g; cholesterol 76mg; iron 1.6mg; sodium 909mg; calcium 175mg.
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