INGREDIENTS

INSTRUCTIONS

Anyway, Here's my pick for the best Corned Beef and Cabbage recipe. I
picked it up last year from a usenet group and served it to the whole
neighborhood. We all think it's *fab*. I am sorry but I didn't have time to
format it.
To serve 12, use a 14 to 20 quart pan. Coarsely chop enugh onions and
carrots to make 1 cup each. In pan, place onions and carrots, corned beef
with any liquid, vinegar, stout, mustard seed, coriander, peppercorns,
dill, allspice and bay leaves. Add water to barely cover beef. Cover pan
and bring to a boil over high heat. Simmer until meat is tender when
pierced, 2 1/2 to 3 hours.
Meanwhile, cut remaining onions into wedges. Cut remaining carrots into
2-inch lengths; halve them lengthwise if large. 2-inch lengths; halve them
lengthwise if large. Cut cabbages in half through cores, then into wedges.
Scrub potatoes. Add onions, carrots and potatoes to tender corned beef,
place cabbage on top. Cover and return to simmering over high heat; reduce
heat and simmer until cabbage is tender when pierced, 15 to 20 minutes.
With a slotted spoon scoop out vegetables onto warm serving dishes. Using
tongs and a slotted spoon, remove beef to a cutting board; cut off and
discard fat, slice meat across the grain and place on warm platters. Serve
meat and vegetables with coarse-grain and dijon mustards.
Posted to MM-Recipes Digest  by "William J. Scherer"
<bspro@mail.spacestar.net> on Mar 9, 1998

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