Irish "Bacon" and Cabbage
something different for st. patrick's day besides the traditional corned 
beef and cabbage. 
this makes a wonderfully flavored stock. do not throw it away. add some 
vegetables, noodles or rice and make a wonderful soup. it's delicious!! 
 
 
serving size : 6 
 
1 gal.  water
3 cup  coarse kosher salt
1-6-1/2 lb.  bone-in pork shoulder roast (boston butt) -- excess
  fat trimmed
3 large  heads garlic -- halved crosswise
1-1/2 tsp  whole black peppercorns
1 large  head green cabbage -- cut into 6 wedges
1 lb.  carrots -- peeled and quartered
  fresh thyme sprigs
  spicy mustard
 
combine 1 gallon of water and salt in heavy large pot. stir until salt 
dissolves. add pork. cover and refrigerate 1 day. bring pork in salt water 
to boil. boil 10 minutes. carefully drain salt water. fill pot with enough 
cold water to cover pork. bring water to boil over high heat. add garlic 
and peppercorns. reduce heat to medium-low. cover; simmer gently until 
pork is very tender, about 3 hours. transfer pork to large pan. cover; 
keep warm. add cabbage and carrots to cooking liquid. boil until 
vegetables are almost tender, about 15 minutes. (can be made 1 day ahead. 
cool slightly. chill uncovered until cold, then cover and keep chilled. 
before continuing, rewarm over medium-low heat.) using slotted spoon, 
transfer vegetables and garlic to serving platter. cut pork into thick 
slices; arrange on platter with vegetables. spoon some hot cooking liquid 
over pork and vegetables. garnish with thyme. serve with mustard. 
 
source: .bon appetit" 
 
 
 
-- 
(ID: 3147) Mirror: rec.food.recipes: Sun, Mar 20, 2005


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