Mustard-glazed New England Boiled Dinner

What are some traits that mark an Olympian? 1. They have a “whatever-it-takes” attitude. They’ve made the decision to pay any price and bear any burden in the name of victory. 2. They have a plan to push forward when they encounter obstacles. They know facing adversity is part of being successful. 3. They have strict accountability. 4. They consider “very good” (or worse, “good enough”) to be “bad.” They are driven to perform at an elite level. 5. They set high goals for themselves. Motivation is keeping your eyes on the goal. 6. They are humble to know others can provide advice to make them better. 7. Levels of priorities are set and their life stays in-tune with those priorities. The same single-minded devotion expected from an Olympian is the same single-minded devotion our Savior expects from His followers. Yes, the fruit of sacrifice and self-denial will be different. Yes, the goals and rewards are different. And yes, the source of strength is different. However, the traits that mark an Olympian that I mentioned earlier could also apply to the traits that mark a disciple of Jesus Christ. If anything, we should be more motivated (see 1 Cor. 9:24-27a).

Randy Smith

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

INGREDIENTS

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

INSTRUCTIONS

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 <[email protected]> on Dec 02, 1997

A Message from our Provider:

“Have you made God smile today?”