MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corned Beef Dinner
Categories: Beef, Vegetables, Potatoes
Yield: 6 Servings *

6 lb Corned beef brisket
2 lg Sweet onions; sliced
2 cl Garlic; minced
6 Whole cloves (opt)
2 Turkish bay leaves
6 md Red potatoes; pared
6 md Carrots; scraped

MMMMM---------------------HORSERADISH SAUCE--------------------------
8 oz Cream cheese
3 tb Fresh grated horseradish

Place corned beef in pot and barely cover with hot water;
add onion, garlic, cloves and bay leaves. Cover and simmer
(do not boil) 1 hour per pound of meat or until fork
tender. Remove meat from liquid; add potatoes and carrots.
Cover, bring to boiling and cook 15 minutes. Stir. Continue
cooking 20 minutes longer or until vegetables are done.

To carve corned beef, cut at slight angle across the grain,
making thin slices. Since the grain goes in several
directions, you will need to switch course, too. Serve
with horseradish sauce.

HORSERADISH SAUCE: Soften cream cheese and fluff with mixer.
Beat in grated, prepared horseradish. Makes 1 1/2 cups.
Chill if sauce is made ahead of time. Mound in bowl and
garnish with snipped parsley.

* Serves 6 with leftovers for corned beef sandwiches

From: http://www.cooks.com

Uncle Dirty Dave's Kitchen

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... It doesn't seem that anything made there could be delicious.
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