Subj : Re: Reduced salt
To : Dave Drum
From : Carol Shenkenberger
Date : Thu Mar 14 2024 12:29:30
Re: Re: Reduced salt
By: Dave Drum to Carol Shenkenberger on Thu Mar 14 2024 05:31 am
Cute on the IBM version! Ruth and Steve moved a lot too.
Anyways, Saint Patrick's day soon!
Corned beef briskets on sale!
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Corned Beef Brisket with Stir-Fried Cabbage
Categories: Beef, Main dish
Yield: 10 Servings
3 To 5 lb. corned beef
-brisket
-water
2 ts Vegetable oil
8 c Sliced cabbage, cut 1/2
-inch thick
1 md Red bell pepper,
-cut into thin strips
2 tb Sugar
2 tb White vinegar
1/2 ts Caraway seeds
1/2 ts Salt
2 tb Red currant jelly, melted
Place corned beef in a dutch oven and add water to cover. Cover
tightly and simmer for 3 to 4 hours or until the meat is tender.
Shortly before serving, heat oil in a large skillet over medium high
heat. Add cabbage and red pepper, stir-fry for 5 minutes. Reduce
heat to medium low, cover and continue cooking 5 minutes. Stir
sugar, vinegar, caraway seeds and salt into cabbage and continue
cooking and stirring for 2 minutes. Place brisket, fat side up, on a
broiler-safe serving platter so the surface of the meat is 3 to 4
inches from the heat. Brush melted jelly over brisket, broil 5
minutes or until the brisket is glazed. Carve the brisket diagonally
across the grain into thin slices and serve with cabbage. Makes 10
servings. Note: If desired, potatoes and carrots can be added to the
corned beef during the last half-hour of simmering. Reserve the
briskey cooking liquid to make split pea soup later. strain cooled
broth, the chill it. Remove fat that hardens at surface and use
defatted stock in the soup.
From: Kountry Cook #1 @1912232 Date: 03-17-94 Posted to
MC-Recipe Digest V1 #500 by Bobbi Zee <
[email protected]> on Mar 4,
1997.
MMMMM
xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)
