Corned Mutton and Cabbage Recipe

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  • 2 1/2 kg corned mutton brisket
  • 5 black peppercorns
  • 1/2 tsp garlic powder
  • 1 onion, peeled and left whole
  • 2 bay leaves
  • 1 pinch salt
  • 1 small head cabbage, cored and cut into wedges
  • 6 large potatoes, quartered
  • 4 large carrots, peeled and sliced
  • 1/4 cup chopped fresh parsley
  • 2 tbsp butter


Place the mutton brisket, peppercorns, garlic powder, onion, bay leaves and salt in a 6 quart Dutch oven.  Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 mins. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork. Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 mins or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat. Remove meat from the pot and place onto a serving dish and let rest for 15 mins. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

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Mutton Stew Recipe

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Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.

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Veggie Boost Juice,great for breakfast. Recipe link : Subscribe : Tarla Dalal App: Facebook: YouTube Channel: Pinterest: Google Plus: