| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Irish | Beef, Irish | 4 | Servings |
INGREDIENTS
| 1 | 3-4 pound corned beef brisket | |
| 1 | cn | Beer |
| Cabbage | ||
| Onions | ||
| Potatoes | ||
| Carrots |
INSTRUCTIONS
Wrap the meat entirely with the outer layers of cabbage leafs. Then put the meat in a roasting oven. Pour a can of beer on the bottom of the pan, cover tightly with tin foil and bake at 325 degrees for 2 1/2 - 3 hours. The last half hour put in your potatoes, onions, carrots, etc. in the pan and recover it with the tin foil. After 2 1/2 - 3 hours take out the dish and keep the tin foil on, but let it sit there for a little while. Then I remove the meat, discard the cabbage leaves and slice with an electric knife. TENDER and DELICIOUS - steam your cabbage separately in the microwave! This dinner was a "Hit" on Sunday!!!! Connie Recipe by: Connie Handler (DHJV42A) Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Mar 17, 1997
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