| 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 | Onion, chopped | |
| 2 | Or | |
| 3 | Bacon |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 883
Calories From Fat: 494
Total Fat: 54.8g
Cholesterol: 183.7mg
Sodium: 4428.1mg
Potassium: 1604mg
Carbohydrates: 40.1g
Fiber: 4.6g
Sugar: 4.9g
Protein: 55.1g