Corned Beef with Cabbage

From Feeding the Nation

Cookbook

Author(s): Patten, Marguerite

Page 31

Cuisine: English/Scottish

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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Sovay

7 years ago

★ ★ ★ ★ ★ 4/5

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Surprisingly good, and of course economical. My only comment would be that tinned corned beef (which I used, as the original recipe would have) tends to disintegrate when stirred in a dish of this kind, so next time I shall hold it back until the end and add it for just long enough to heat through, without stirring.

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