| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Dutch |
Beef, Main dishes |
10 |
Servings |
INGREDIENTS
| 3 |
|
To 5 lb. corned beef brisket water |
| 2 |
ts |
Vegetable oil |
| 8 |
c |
Sliced cabbage, cut 1/2 inch thick |
| 1 |
md |
Red bell pepper, cut into thin strips |
| 2 |
tb |
Sugar |
| 2 |
tb |
White vinegar |
| 1/2 |
ts |
Caraway seeds |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Red currant jelly, melted |
INSTRUCTIONS
Place corned beef in a dutch oven and add water to cover. Cover tightly
and simmer for 3 to 4 hours or until the meat is tender. Shortly before
serving, heat oil in a large skillet over medium high heat. Add cabbage and
red pepper, stir-fry for 5 minutes. Reduce heat to medium low, cover and
continue cooking 5 minutes. Stir sugar, vinegar, caraway seeds and salt
into cabbage and continue cooking and stirring for 2 minutes. Place
brisket, fat side up, on a broiler-safe serving platter so the surface of
the meat is 3 to 4 inches from the heat. Brush melted jelly over brisket,
broil 5 minutes or until the brisket is glazed. Carve the brisket
diagonally across the grain into thin slices and serve with cabbage. Makes
10 servings. Note: If desired, potatoes and carrots can be added to the
corned beef during the last half-hour of simmering. Reserve the briskey
cooking liquid to make split pea soup later. strain cooled broth, the
chill it. Remove fat that hardens at surface and use defatted stock in the
soup.
From: Kountry Cook #1 @1912232 Date: 03-17-94
Posted to MC-Recipe Digest V1 #500 by Bobbi Zee <zpegasus@tsrcom.com> on
Mar 4, 1997.
A Message from our Provider:
“Times change, God doesn’t.”