Name: Cooking Corned Beef
Ingredients: Text Only

There is a battle presently raging right now in your heart. “For the flesh sets its desire against the Spirit, and the Spirit against the flesh; for these are in opposition to one another” (Gal. 5:17). It is a battle Scripture says, between the personal Spirit and a personified flesh within you. It is not a head-on collision, but two opposing forces seeking to pull us in two opposite directions, one to righteousness and one to unrighteousness. This is the bottom line as to why some Christians honor God and others do not. It is the difference between living in the Spirit and living in the flesh.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Beef, Ceideburg 2	1	Servings

INGREDIENTS

Text Only

INSTRUCTIONS

Wash under running water to remove surface brine.
Cover with boiling water and simmer, allowing about 1 hour per pound,
or until a fork can penetrate to center.  Always slice corned beef
very thin, diagonally across the grain.  A classic accompaniment of
corned beef served hot is:
Cabbage wedges simmered with the beef the last 15 minutes of cooking.
Serve hot with: Horseradish Sauce Boiled Potatoes Gnocchi with Farina
Serve corned beef cold with: Horseradish
To press for slicing, cool the meat and force it into a deep pan;
cover and refrigerate weighted.  The moisture pressed from the meat
should form a jellied coating.
After cooking corned beef as in 1, above, you may coat it with the
following glaze and bake in a preheated 350F oven for 15 minutes or
until the topping is set.
Combine and mix well: 1 tablespoon brown sugar 1 tablespoon water 1
tablespoon soy sauce 2 teaspoons paprika 1/2 teaspoon ginger
Tenderized corned beef can now be bought for oven roasting; follow
manufacturer's directions.
Posted by Stephen Ceideberg; November 18 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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