| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New England |
Mike02 |
8 |
servings |
INGREDIENTS
| 3 |
lb |
Fresh uncooked corned beef brisket; – (to 4 lbs) |
|
|
Water |
| 2 |
tb |
Black peppercorns |
| 6 |
|
Carrots; peeled, and |
|
|
Thickly sliced |
| 2 |
lg |
Turnips; peeled, quartered |
| 12 |
sm |
White onions; peeled, with root |
|
|
End left intact |
| 16 |
sm |
New potatoes; scrubbed |
| 1 |
sm |
Cabbage head; outer leaves |
|
|
Removed; quartered |
INSTRUCTIONS
Place beef in large pot and cover with water. Add peppercorns. Bring to a
boil, reduce heat, and simmer for 3 1/2 to 4 hours, until fork tender and
meat easily releases when pierced. Add vegetables to simmering pot, in
stages, during final hour of cooking time: Add onions with one hour of
cooking time remaining; carrots and turnips with 45 minutes remaining;
cabbage with 30 minutes remaining; and potatoes with 20 minutes remaining.
Serve with mustard, pickles, and country rye bread. This recipe yields 8
servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C09 broadcast 03-16-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-13-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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