| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Jersey |
Meat |
8 |
Servings |
INGREDIENTS
| 5 |
lb |
Corned beef |
|
|
Boiling water |
| 2 |
md |
Onions; sliced |
| 2 |
|
Cloves garlic; minced |
| 6 |
|
Whole cloves |
| 2 |
|
Bay leaves |
| 6 |
md |
Potatoes; peeled |
| 6 |
sm |
Carrots; scraped |
| 1 |
md |
Cabbage; cut into 6 wedges |
| 1/4 |
c |
Brown sugar |
|
|
Ground cloves |
INSTRUCTIONS
GLAZE
Date: Tue, 27 Feb 1996 22:18:31 -0500 (EST)
From: Trish <TRISHMCKENNA@delphi.com>
Cover corned beef with boiling water. Add onion, garlic, cloves, and bay
leaf. Cover. Simmer for 5 hrs. Remove meat; add potatoes and carrots.
Cover; boil for 10mins. Add cabbage; cover; boil 20 mins.
Note - to glaze, combine mustard and brown sugar. Spread on corned beef;
sprinkle with cloves. Bake at 350~ for 15 mins.
Source: _New Jersey Heritage Cookbook_ by New Jersey PSE&G (c. 1984)
MM-RECIPES@IDISCOVER.NET
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MM-RECIPES DIGEST V3 #60
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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