Steamed Bacon and Cabbage

A real taste of Ireland.

Ingredients


  • 3 kg shoulder of bacon
  • 1 leek
  • 2 carrots
  • 4 sticks of celery
  • 2 large onions
  • 2 cup water
  • 2 cup white wine
  • black peppercorns (crushed)
  • white peppercorns (crushed)
  • 3 cloves of garlic (crushed)
  • pan-cooked cabbage:
  • 2 heads crispy cabbage or cabbage sweethearts (chopped)
  • 2 carrots (sliced)
  • 1 onion (sliced)
  • 25 g butter (i used duck fat)
  • seasoning
  • onion sauce:
  • 25 g butter
  • 25 g flour
  • 1 large onion (sliced)
  • 100 ml (to 150) stock
  • coleman's english mustard
  • fresh parsley
  • 1 dessertspoon cream

Method

  1. Steamed Bacon: Rinse the bacon under a running cold tap, this removes some of the excess salt.
  2. Chop the vegetables into chunks and place on the bottom of a pot, so that they form a trivet almost that the bacon will sit on.
  3. Put the bacon in on top of the vegetables; if you have a large piece of bacon cut the piece in two. Add the water and white wine over the bacon.
  4. Cover tightly with a double layer of tin foil. You want to ensure that no steam escapes. Place the lid on top of the tinfoil - don't break the foil.
  5. Place in a preheated oven 180°C for 2 to 21/2 hours depending on the weight. The cooking times for weight are below.
  6. When the cooking time is up remove the bacon from the oven. Take off the foil and lift the bacon from the cooking liquid and allow the meat to rest for 10 minutes.
  7. Onion and Parsley Sauce: To make the onion sauce, sweat off the onions in butter but do not colour. Add some flour and mix, add some stock and return to the heat, stirring while the sauce thickens.
  8. Season to taste, stir in a teaspoon of Coleman's English mustard. Heat through: you want a coating consistency. If your sauce has cooled, add a little of the cooking liquid to your sauce and reheat.
  9. To finish the sauce stir though some chopped parsley and a dessertspoon of cream.
  10. Pan-cooked Cabbage: Melt some duck fat/butter in a pan, add chopped onion and carrots allow the vegetables to cook but do not colour.
  11. When the onion and carrot have softened, add the cabbage and allow it to cook. It will visibly wilt in a very short space of time.
  12. Richard's tip: I recommend not putting the lid on the cabbage, as this will cause the cabbage to lose its lovely vibrant green colour.
  13. To Serve: Put some of the cooked cabbage and vegetables onto a large serving plate. Slice the bacon and place on top of the cabbage. To finish spoon some onion sauce over the bacon.

Notes:

Guidelines for Cooking Bacon: How long you cook your piece of bacon for depends the weight. Allow 25 minutes per kg, add 25 minutes for the pot. Richard's recipe uses a large piece of bacon which he cut in half to ensure even cooking.





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