| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
March 1992 |
1 |
servings |
INGREDIENTS
|
|
A; (3-pound) corned |
|
|
; beef brisket |
| 2 |
tb |
Bottled horseradish |
| 2 |
tb |
Dijon-style mustard |
INSTRUCTIONS
In a kettle combine the corned beef with enough cold water to cover
it by 2 inches, bring the water just to a boil, skimming the froth,
and simmer the corned beet, covered, for 3 hours, or until it is
tender. (Do not let the cooking liquid boil.) Remove the kettle from
the heat and let the corned beef stand in the cooking liquid 20
minutes. In a small bowl stir together the horseradish and the
mustard. Transfer the corned beef to a cutting board and with a sharp
knife remove all but a very thin layer of fat. Cut the corned beef
across the grain into 1/4-inch-thick slices and serve it with the
sauce.
Serves 4 generously.
Gourmet March 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”