| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Beef |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Corned beef |
| 4 |
tb |
Prepared Dijon mustard |
| 1 |
c |
Orange marmalade |
| 4 |
tb |
Brown sugar |
INSTRUCTIONS
Place corned beef in large pot and cover with boiling water.Bring to a
boil,lower heat,cover partially and simmer as slowly as possible for about
3 hours or until very tender when tested with a fork. Preheat oven to 350
degrees.Mix marmalade,mustard and sugar together in a small bowl.When meat
is done,remove from pot and drain.Place meat on an oven proof serving dish
and pour marmalade mixture over it, coating thoroughly. Bake beef for 30
minutes or until glaze is crisp and brown.Serve hot or at room temperature
with boiled cabbage,potatoes and or carrots. Serves 6 to 8.
Posted to JEWISH-FOOD digest V97 #139 by Nancy Berry <nlberry@prodigy.net>
on Apr 28, 1997
A Message from our Provider:
“Do you want to know the master planner? God!”