Subj : Saint Patricks day!
To   : All
From : Carol Shenkenberger
Date : Thu Mar 14 2024 12:39:33

MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Corned Beef Brisket/mustard-Glazed Vegetables
Categories: Beef
     Yield: 1 Servings

     1    Corned beef brisket, (2 1/2
          -- 3 1/2 lbs.)
          Water
     8 c  Sliced cabbage, cut about
          -inch thick
     1 c  Julienne carrot strips
     3 tb Margarine or butter, melted
     1 tb Dijon mustard
     1 tb Parsley, chopped
     3 tb Red currant jelly, melted

 In large Dutch oven, place corned beef brisket; add water to cover.
 Cover tightly and simmer 2 1/2- 3 1/2 hours or until meat is tender.
 Twenty minutes before serving, bring 1 cup water to a boil in large
 skillet. Add cabbage and carrots; reduce heat, cover, and simmer
 15-20 minutes or until vegetables are crisp-tender. Pour off liquid.
 Combine margarine with mustard; add mixture to vegetables, tossing
 lightly to coat. Sprinkle with parsley. Keep warm. On rack of broiler
 pan, place brisket fat-side up so surface of meat is 3-4 inches from
 heat. Brush melted jelly over brisket; broil 5 minutes or until
 brisket is glazed. Carve brisket across grain into thin slices; serve
 with vegetables. A corned beef brisket will yield three 3 oz. serving
 of corned beef with 1/2-cup vegetables has 461 calories, 33 g fat,
 148 mg cholesterol, and 1,803 mg sodium. Formatted by Mary Wilson
 (BWVB02B).

 Posted to JEWISH-FOOD digest V97 #139 by Nancy Berry
 <[email protected]> on Apr 28, 1997

MMMMM

  xxcarol
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