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Don't forget
Saint Patrick's day.
Nothings better than Corned Beef and
Cabbage.
1 CORNED BEEF BRISKET,
3 to 4 pounds
1/2 cup chopped onion
2 cloves garlic minced
2 bay leaves
6 medium potatoes, peeled
6 medium carrots, peeled
1 medium head green cabbage cut into 6 wedges
Place the corned beef brisket in Dutch oven
{ its
a roasting dish with a lid that can either be used on the stove top or
withstand oven temperatures over 500º } barely cover with hot water.
Add onions, garlic, and bay leaves.
Cover; simmer on the stove top for 3 to 4 hours or in a 325°
for the 3 to 4 hours or a crock pot on high for 4 to 5 hours, or till tender. Remove meat from liquid; keep warm.
Add potatoes and carrots. Cover; bring to boiling; cook 10 minutes. Add cabbage wedges and
cook 20 minutes longer or till potatoes & carrots are done.
If desired, glaze meat while vegetables cook.
Glaze: Spread fat side of meat lightly with prepared mustard. Sprinkle
with mixture of 1/4 cup brown sugar and 1/4 tsp. ground cloves. Bake in
shallow baking pan, in oven at 350º for 15 to 20 minutes.
Slice corned beef across
the grain, 1/8 to 1/4 inch
thick. Makes 6 servings.
The Lighter side;
Drop a few ice cubes in the broth
to bring the excess fat
to the top, then spoon out the excess fat.
Enjoy.
Green
& white carnations makes a nice center piece on the dinning table, It
will bring out the Irish in all of us.
For recipes to complete your
full meal,
Click on the recipes below
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