| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New England | Beef, To send | 1 | Servings |
INGREDIENTS
| 2 | Bay leaves | |
| 2 | tb | Snipped fresh thyme or |
| 2 | ts | Dried thyme; crushed |
| 1 | ts | Whole cloves |
| 1/2 | ts | Whole Black Peppercorns |
| 3 | lb | Corned Beef Brisket; (up to 3 1/2) |
| 8 | c | Water |
| 3 | sm | Onions; halved |
| 4 | md | Carrots or parsnips; quartered crosswise |
| 3 | sm | Potatoes; (about 12 oz.) |
| 3 | Stalks celery; quartered crosswise | |
| 1/2 | sm | Head cabbage; cut into 6 wedges |
| 2/3 | c | Brown sugar; packed |
| 1/2 | c | Vinegar |
| 1/2 | c | Prepared mustard |
| 1/2 | ts | Garlic powder |
INSTRUCTIONS
MUSTARD GLAZE For the spice bag*, cut a double thickness of 100 percent cotton cheesecloth into a 6- or 8-inch square. Place bay leaves,thyme, cloves, and peppercorns in the center of the cheesecloth. Bring up the corners of the cheesecloth and tie them with a clean string Place corned beef in a 4- to 6-quart Dutch oven. Add spice bag and the water to corned beef. Bring to boiling; reduce heat. Cover and simmer for 2 1/2 hours. Add onions, carrots or parsnips, potatoes, and celery to corned beef. Return to boiling. Cover and simmer for 10 minutes. Add cabbage wedges; simmer, covered, about 10 minutes more or till meat and vegetables are tender. Meanwhile, prepare Mustard Glaze. Drain meat and vegetables; discard the spice bag. Slice the corned beef across the grain. Arrange meat and all vegetables on a serving platter. Spoon Mustard Glaze over meat and vegetables. Makes 6 to 8 servings. *Note: If a spice packet is provided with the corned beef, use it instead of the bay leaves, thyme, cloves, and peppercorns. MUSTARD GLAZE: In a medium saucepan combine brown sugar, vinegar, prepared mustard, and garlic powder. Bring to boiling, stirring till sugar dissolves. Cook, uncovered, for 5 minutes. If necessary, beat smooth with whisk or rotary beater. Makes about 1 cup. Recipe by: Meredith Corporation Posted to recipelu-digest Volume 01 Number 336 by James and Susan Kirkland <kirkland@gj.net> on Dec 02, 1997
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