| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
New Orleans |
Meats, Beef, Wrv |
1 |
Servings |
INGREDIENTS
| 12 |
lb |
Corned beef brisket |
| 3 |
|
Bay leaves |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Dill seed |
| 10 |
|
Whole cloves |
| 1 |
tb |
Red chiles; chopped |
| 1 |
tb |
Whole black peppercorns |
| 1 |
ts |
Ground mace |
| 1 |
ts |
Cardamom |
| 1 |
ts |
Mustard seeds |
| 1 |
tb |
Coriander |
| 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Allspice |
| 1/4 |
c |
Salt |
INSTRUCTIONS
BILLS20086
Place brisket in heavy stock pot and cover with water. Mix all seasoning
together except salt. Put all ingredients in a cheese-cloth bag and tie
together. Boil brisket and seasoning together with salt for 2-1/2 to 3
hours. To test, stick a fork in the middle of brisket; it should come out
easy when done. Cool and slice. Pour a little of the stock over the brisket
for added flavor. Serve with your favorite smothered cabbage recipe. This
recipe is from the Fair Grounds Race Track in New Orleans. They are famous
for their corned beef. This 100-year old landmark burned to the ground last
year and it was a sad day for all New Orleanians.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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