| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 5 |
lb |
Corned-beef brisket |
| 2 |
|
Whole cloves |
| 2 |
|
Bay leaves |
| 8 |
md |
Potatoes; pared |
| 1 |
md |
Cabbage;cut in wedges |
|
|
Chopped parsley |
| 1 |
|
Clove garlic |
| 10 |
|
Whole black peppercorns |
| 8 |
md |
Carrots; pared |
| 8 |
md |
Yellow onions; peeled |
| 2 |
tb |
Butter |
INSTRUCTIONS
Date: Tue, 27 Feb 1996 22:18:31 -0500 (EST)
From: Trish <TRISHMCKENNA@delphi.com>
Wipe corned beef with damp paper towels. Place in large kettle, cover with
water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to
boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer
3 to 4 hours, or untill corned beef is fork-tender. Add carrots, potatoes,
and onions during last 25 minutes. Add cabbage wedges during last 15
minutes. Cook vegetables just till tender. Slice across the grain. Arrange
slices on platter with cabbage. Brush potatoes with butter, sprinkle with
chopped parsley. Serve along with rest of vegetables and "Mustard Sauce".
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #60
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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