| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Irish | Meat | 10 | Servings |
INGREDIENTS
| —Spiced Corned Beef— | ||
| 5 | lb | Brisket |
| 1/4 | c | Vinegar |
| 1/2 | c | Water |
| 2 | tb | Molasses |
| 2 | Whole Bay Leaves | |
| 1 | ts | Peppercorns |
| 1 | ts | Accent® Seasoning Mix |
| 1 | ts | Celery Seeds |
| 6 | Whole Cloves | |
| 1/4 | ts | Ginger |
| 1/4 | ts | Dry Mustard -Colcannon— |
| 6 | Whole Scallions; Finely Chopped | |
| 1/2 | c | Milk |
| 1 1/2 | c | Water |
| 1/2 | ts | Salt |
| 1 | ts | Accent® Seasoning Mix |
| 3 | tb | Butter Or Margarine; Divided |
| 5 | Whole Instant Mashed Potatoes, Servings | |
| 2 | c | Cabbage; Shredded, Cooked |
INSTRUCTIONS
Corned Beef: 1. Place corned beef in a shallow pan. 2. Combine remaining ingredients; pour over corned beef. 3. Cover; refrigerate overnight, turning once. 4. Place corned beef and marinade in a deep sauce pot. 5. Add enough water to just cover corned beef. 6. Bring to a boil; reduce heat; cover. 7. Simmer 3 1/2 hours, or until meat is tender. 8. Serve with Colcannon. Makes 2 servings per pound. Colcannon: 1. Put scallions and milk in a deep saucepan. 2. Simmer 5 minutes, or until scallions are tender. 3. Add water, salt accent and 2 tablespoons butter. 4. Bring mixture to a boil. Remove from heat; add instant mashed potatoes and beat until light and fluffy. 5. Add cabbage and beat well. 6. Melt remaining 1 tablespoon butter. Turn potato mixture into serving dish. 7. Pour melted butter over all. Makes 6 servings. NOTES : Scallions should consist of bulbs plus about 4 inches of the green stalks. Recipe by: [email protected] Posted to recipelu-digest Volume 01 Number 203 by "Diane Geary" <[email protected]> on Nov 5, 1997
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