| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Beef, Brisket, Holidays |
1 |
Servings |
INGREDIENTS
| 1 |
|
Corned beef brisket, (2 1/2 3 1/2 lbs.) |
|
|
Water |
| 8 |
c |
Sliced cabbage, cut about inch thick |
| 1 |
c |
Julienne carrot strips |
| 3 |
tb |
Margarine or butter, melted |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Parsley, chopped |
| 3 |
tb |
Red currant jelly, melted |
INSTRUCTIONS
In large Dutch oven, place corned beef brisket; add water to cover. Cover
tightly and simmer 2 1/2- 3 1/2 hours or until meat is tender. Twenty
minutes before serving, bring 1 cup water to a boil in large skillet. Add
cabbage and carrots; reduce heat, cover, and simmer 15-20 minutes or until
vegetables are crisp-tender. Pour off liquid. Combine margarine with
mustard; add mixture to vegetables, tossing lightly to coat. Sprinkle with
parsley. Keep warm. On rack of broiler pan, place brisket fat-side up so
surface of meat is 3-4 inches from heat. Brush melted jelly over brisket;
broil 5 minutes or until brisket is glazed. Carve brisket across grain into
thin slices; serve with vegetables. A corned beef brisket will yield three
3 oz. serving of corned beef with 1/2-cup vegetables has 461 calories, 33 g
fat, 148 mg cholesterol, and 1,803 mg sodium. Formatted by Mary Wilson
(BWVB02B).
Posted to JEWISH-FOOD digest V97 #139 by Nancy Berry <nlberry@prodigy.net>
on Apr 28, 1997
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