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
  <nlberry@prodigy.net> on Apr 28, 1997
 
MMMMM
 
   xxcarol
--- SBBSecho 2.11-Win32
 * Origin: Shenks Express (1:275/100)

.