| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New England | Beef, Ceideburg 2 | 1 | Servings |
INGREDIENTS
| 3 | lb | Corned beef |
| 4 | c | Water |
| 1 | Bay leaf | |
| 1 | ts | Thyme |
| 3 | Sprigs parsley | |
| 1 | ts | Peppercorns |
| 2 | Anions, finely chapped | |
| 2 | Carrots, sliced | |
| 2 | Stalks celery, sliced | |
| 1 | sm | Cabbage, cut into wedges |
| 6 | sm | Potatoes, cut into halves |
| 6 | Carrots, cut into 1 1/2 inch pieces | |
| 3 | Parsnips, cut into 1 1/2 inch pieces | |
| 1 | sm | Turnip, cut into cubes |
| A whole meal in one pot. |
INSTRUCTIONS
ACCOMPANIMENTS Soak the pot in cold water for 10 minutes. Place the beef in the pot. Add the water. There should be sufficient water to just cover the beef. Add the herbs, onions, carrots and celery. Cover the pot and place in a cold oven. Turn the heat to 450F and bake for 1 hour. Add the accompaniment vegetables, cover the pot and continue cooking for another hour. Serve with horseradish, or make a horseradish dressing by combining 1 cup sour cream, 3 tablespoons prepared horseradish and the juice of 1/2 lemon. From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974. Posted by Stephen Ceideberg; November 9 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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