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Recipe<br />
dining ║ recipe<br />
Chef Michael vincenzo Photos by melissa korman il contadino ristorante<br />
165 ne 2nd ave.<br />
downtown Delray Beach<br />
Corned Beef<br />
and Cabbage<br />
Pineapple grove<br />
561.330.0004<br />
ingredients (makes 4 servings)<br />
preparation<br />
3 Bay Leaves<br />
3 Tbsp Coriander<br />
5 Cloves of Garlic sliced<br />
2 Lbs Corned Beef<br />
1 1/2 Lbs Baking Potatoes<br />
2 Heads of Cabbage (green and<br />
purple) chopped<br />
Olive Oil<br />
Salt and Pepper<br />
Place the Corned Beef and 3 cloves of sliced garlic in large pot<br />
of salted boiling water, add bay leaves, coriander, and garlic.<br />
Bring to a slow boil for two and a half hours. Remove corned<br />
beef and let rest, then slice thin.<br />
Toss potatoes with salt and pepper and olive oil and roast in a<br />
350 degree oven for 40 minutes. Sauté cabbage in garlic and<br />
olive oil until desired doneness.<br />
112 <strong>March</strong> <strong>2017</strong> | www.<strong>Atlantic</strong><strong>Ave</strong>Magazine.com
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