| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | Whole corned beef brisket |
| 2 | lb | Potatoes; peeled |
| 4 | Carrots; peeled | |
| 1 | Cabbage; cut in wedges | |
| 1 | c | Brown sugar |
| 1/4 | c | Prepared mustard |
INSTRUCTIONS
Prep: 10 min, Cook: 3:00. Simmer corned beef in a large pot of water 2 hours. Add whole potatoes to boiling water and boil 15 minutes. Add whole carrots to potatoes and boil 10 minutes. Add wedges of cabbage and boil another 20 minutes. Drain. Transfer beef to a baking dish. Preheat oven to 350°F. Combine brown sugar and mustard in a bowl. Spread over top of corned beef and bake 30 minutes. Slice and serve with vegetables. This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 17, 1998
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