Subj : Anyways, Saint Patrick's day soon! Was: Reduced salt
To : Carol Shenkenberger
From : Denis Mosko
Date : Fri Mar 15 2024 20:14:25
//Hello Carol,//
on *14.03.24* at *16:29:30* You wrote in area *COOKING*
to *Dave Drum* about *"Re: Reduced salt"*.
Why Corned beef briskets on sale?
CS> Title: Corned Beef Brisket with Stir-Fried Cabbage
CS> Categories: Beef, Main dish
CS> Yield: 10 Servings
CS> 3 To 5 lb. corned beef
CS> -brisket
CS> -water
CS> 2 ts Vegetable oil
CS> 8 c Sliced cabbage, cut 1/2
CS> -inch thick
CS> 1 md Red bell pepper,
CS> -cut into thin strips
CS> 2 tb Sugar
CS> 2 tb White vinegar
CS> 1/2 ts Caraway seeds
CS> 1/2 ts Salt
CS> 2 tb Red currant jelly, melted
CS> Place corned beef in a dutch oven and add water to cover. Cover
CS> tightly and simmer for 3 to 4 hours or until the meat is tender.
CS> Shortly before serving, heat oil in a large skillet over medium high
CS> heat. Add cabbage and red pepper, stir-fry for 5 minutes. Reduce
CS> heat to medium low, cover and continue cooking 5 minutes. Stir
CS> sugar, vinegar, caraway seeds and salt into cabbage and continue
CS> cooking and stirring for 2 minutes. Place brisket, fat side up, on a
CS> broiler-safe serving platter so the surface of the meat is 3 to 4
CS> inches from the heat. Brush melted jelly over brisket, broil 5
CS> minutes or until the brisket is glazed. Carve the brisket diagonally
CS> across the grain into thin slices and serve with cabbage. Makes 10
CS> servings. Note: If desired, potatoes and carrots can be added to the
CS> corned beef during the last half-hour of simmering. Reserve the
CS> briskey cooking liquid to make split pea soup later. strain cooled
CS> broth, the chill it. Remove fat that hardens at surface and use
CS> defatted stock in the soup.
:)
Regards,
Denis Mosko
--- WinPoint 411.0
* Origin: Another Random *WinPoint* Origin! (1:153/757.1315)
