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dining | recipe<br />
Photo by melisSa korman | By Michel Menna, chef/owner<br />
corned beef<br />
and cabbage<br />
INGREDIENTS (SERVES 4)<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 purple)<br />
chopped<br />
Olive Oil<br />
Salt and Pepper<br />
directions<br />
Place the Corned Beef and 3 cloves of sliced garlic in large pot of salted boiling<br />
water, add bay leaves, coriander, and garlic. Bring to a slow boil for two and a<br />
half hours. Remove corned beef and let rest, then slice thin.<br />
Toss potatoes with salt and pepper and olive oil and roast in a 350 degree oven<br />
for 40 minutes. Sauté cabbage in garlic and olive oil until desired doneness.<br />
il contadino ristorante<br />
165 ne 2nd ave.<br />
downtown Delray Beach<br />
pineapple grove<br />
561-330-0004<br />
104 | march <strong>2019</strong> | www.<strong>Atlantic</strong><strong>Ave</strong><strong>Magazine</strong>.com
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