| 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: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 203 by "Diane Geary"
<diane@keyway.net> on Nov 5, 1997
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