| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Meats, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Corned beef brisket |
| 12 |
oz |
Beer |
| 1 |
|
Bay leaf |
| 1 |
|
Stick cinnamon |
| 1 |
|
Green chili pepper — dried |
| 1/2 |
ts |
Allspice |
| 1/2 |
ts |
Mustard seed |
| 1/2 |
ts |
Coriander seed |
| 1 |
|
Cabbage head |
| 1/2 |
c |
Mayonnaise |
| 1/3 |
c |
Yellow mustard |
| 1/2 |
ts |
Ground basil |
INSTRUCTIONS
* Use wok with steaming rack, or large heavy pan with rack and tight
fitting lid.
Into wok place the beer, bay leaf, cinnamon stick, chili pepper, coriander,
allspice, and mustard seed. Pour enough water to make 2 inches of liquid in
bottom of wok. Heat until steaming. Place the rack in wok. Put the corned
beef on rack; cover and steam 2 hours or until meat is fork-tender. Add
more water to wok to keep up to 1-1/2 or 2 inch level. Combine mayonnaise,
yellow mustard and basil. Cover and chill. Cut cabbage into 8 wedges. When
corned beef is tender, place the cabbage on and around meat. Cover and
steam about 20 minutes or until cabbage is still a little bit crisp. Remove
cabbage and corned beef. Cut beef into slices and arrange attractively on
serving platter. Place cabbage around the beef slices; spoon the mayonnaise
dressing over top of each cabbage wedge. Serve immediately.
Yield: 4-6 servings.
Recipe By : Jo Anne Merrill
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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