MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Favorite Corned Beef & Cabbage
Categories: Beef, Mvegetables, Greens, Sauces
Yield: 10 servings
4 lb Corned beef brisket; w/spice
- packet
2 tb Brown sugar
2 Bay leaves
3 1/2 lb Small potatoes; peeled
8 md Carrots; halved across
1 md Head cabbage; in wedges
MMMMM-------------------HORSERADISH SAUCE (OPT------------------------
3 tb Butter
2 tb A-P flour
1 tb Sugar
1 tb Cider vinegar
1/4 c Peeled fresh grated
- horseradish
MMMMM---------------------MUSTARD SAUCE (OPT--------------------------
1 c Sour cream
2 tb Dijon mustard
1/4 ts Sugar
Place brisket, contents of seasoning packet, brown sugar
and bay leaves in a large Dutch oven or stockpot; cover
with water. Bring to a boil. Reduce heat; simmer,
covered, 2 hours.
Add potatoes and carrots; return to a boil. Reduce heat;
simmer, covered, just until beef and vegetables are
tender, 30-40 minutes. (If pot is full, remove potatoes
and carrots before adding cabbage; reheat before
serving.)
Add cabbage to pot; return to a boil. Reduce heat;
simmer, covered, until cabbage is tender, about 15
minutes. Remove vegetables and corned beef; keep warm.
If desired, for horseradish sauce, strain and reserve
1 1/2 cups cooking juices; skim fat from reserved
juices. Discard remaining juices. In a small saucepan,
melt butter over medium heat; stir in flour until
smooth. Gradually whisk in 1 cup reserved juices. Stir
in sugar, vinegar and horseradish; bring to a boil,
stirring constantly. Cook and stir until thickened. If
desired, thin with additional juices and season to taste
with additional sugar, vinegar or horseradish. If
desired, whisk mustard sauce ingredients until blended.
Cut beef across the grain into slices. Serve with
vegetables and sauce.
Evelyn Kenney, Trenton, New Jersey
Makes: 10 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... I brush my teeth with a leg of fried chicken, and gravy is my toothpaste --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)