| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
|
|
Corned beef |
| 1 |
|
Clove garlic |
| 1 |
|
Bay leaf |
| 6 |
|
Whole cloves |
| 6 |
|
Peppercorns |
| 1 |
|
Whole onion; halved |
| 1 |
|
Rib celery |
| 1 |
|
Carrot |
|
|
Salt & pepper to taste |
|
|
Brown sugar |
|
|
Dry mustard |
|
|
Water |
|
|
Cabbage |
|
|
Potatoes (optional) |
| 1 |
md |
Onion; chopped |
| 2 |
|
Or |
| 3 |
sl |
Bacon |
INSTRUCTIONS
GLAZE
Put corned beef in pot. Add water to cover meat. Add seasonings. Cook
until soft, ahout 3 hours. (Before cooking, cut excess fat off the meat.)
When meat is done spread glaze on top and put in oven. Save the seasoned
water to cook the cabbage.
Make a paste of brown sugar, dry mustard and water. Spread on meat and put
into a 225 degree oven to bake while preparing the cabbage.
Cut cabbage into quarters and put it into seasoned water (above). Cook
about 10 to 15 minutes. To make cabbage soft but still crispy, you can also
put potatoes into above or boil them separately. While cabbage and potatoes
are cooking, cut bacon into small pieces and saut. with onions. Take the
cabbage out of the seasoned water, cut out the middle core and throw the
core away. Slice the remaining cabbage and put it into the bacon and onion
mixture. You may want to add 1 or 2 tablespoons of the seasoned water after
you have mixed the cabbage and bacon. Add the cooked potatoes.
Put the corn beef on a platter with the cabbage and potatoes around it.
Creamed horseradish can be served on the side.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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