Name: Mustard-Glazed New England Boiled Dinner
Ingredients: 2 Bay leaves; 2 tb Snipped fresh thyme or; 2 ts Dried thyme; crushed; 1 ts Whole cloves; 1/2 ts Whole Black Peppercorns; 3 lb Corned Beef Brisket; (up to 3 1/2); 8 c Water; 3 sm Onions; halved; 4 md Carrots or parsnips; quartered crosswise; 3 sm Potatoes; (about 12 oz.); 3 Stalks celery; quartered crosswise; 1/2 sm Head cabbage; cut into 6 wedges; 2/3 c Brown sugar; packed; 1/2 c Vinegar; 1/2 c Prepared mustard; 1/2 ts Garlic powder

CATEGORY	CUISINE	TAG	YIELD
Meats	New England	Beef, To send	1	Servings

INGREDIENTS

2		Bay leaves
2	tb	Snipped fresh thyme or
2	ts	Dried thyme; crushed
1	ts	Whole cloves
1/2	ts	Whole Black Peppercorns
3	lb	Corned Beef Brisket; (up to 3 1/2)
8	c	Water
3	sm	Onions; halved
4	md	Carrots or parsnips; quartered crosswise
3	sm	Potatoes; (about 12 oz.)
3		Stalks celery; quartered crosswise
1/2	sm	Head cabbage; cut into 6 wedges
2/3	c	Brown sugar; packed
1/2	c	Vinegar
1/2	c	Prepared mustard
1/2	ts	Garlic powder

INSTRUCTIONS

MUSTARD GLAZE
For the spice bag*, cut a double thickness of 100 percent cotton
cheesecloth into a 6- or 8-inch square. Place bay leaves,thyme, cloves, and
peppercorns in the center of the cheesecloth. Bring up the corners of the
cheesecloth and tie them with a clean string
Place corned beef in a 4- to 6-quart Dutch oven. Add spice bag and the
water to corned beef. Bring to boiling; reduce heat. Cover and simmer for 2
1/2    hours.
Add onions, carrots or parsnips, potatoes, and celery to corned beef.
Return to boiling. Cover and simmer for 10 minutes. Add cabbage wedges;
simmer, covered, about 10 minutes more or till meat and vegetables are
tender.
Meanwhile, prepare Mustard Glaze. Drain meat and vegetables; discard the
spice bag. Slice the corned beef across the grain. Arrange meat and all
vegetables on a serving platter. Spoon Mustard Glaze over meat and
vegetables. Makes 6 to 8 servings.
*Note: If a spice packet is provided with the corned beef, use it instead
of the bay leaves, thyme, cloves, and peppercorns.
MUSTARD GLAZE: In a medium saucepan combine brown sugar, vinegar, prepared
mustard, and garlic powder. Bring to boiling, stirring till sugar
dissolves. Cook, uncovered, for 5 minutes. If necessary, beat smooth with
whisk or rotary beater. Makes about 1 cup.
Recipe by: Meredith Corporation
Posted to recipelu-digest Volume 01 Number 336 by James and Susan Kirkland
<kirkland@gj.net> on Dec 02, 1997

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