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Corned
Beef and Cabbage
from the kitchen of Kaila Chan
2 bay leaves
2 tablespoons snipped fresh thyme (or 2 tsp crushed dried
thyme)
1 tsp whole cloves
1/2 tsp whole black peppercorns
1 3-3 1/2 lb corned beef brisket
8 cups water
3 onions, quartered
4 carrots, sliced diagonally
4 stalks celery, sliced diagonally
4 potatoes, peeled and quartered
1/2 head cabbage, cut into wedges
Make spice bag. Cut 100% cotton cheesecloth into 7 inch
square. Place bay leaves, thyme, cloves and peppercorn
in the center of cheesecloth. Bring up corners and tie
with twistie tie.
Place corned beef in dutch oven and add spice bag and water.
Bring to boil. Cover and simmer for 2 1/2 hrs. Add
onions, carrots, celery and potatoes to corned beef and return
to boiling for 10 minutes. Add cabbage wedges, cover and
simmer 15 minutes or until meat and vegetables are tender.
Remove spice bag and place cooked meat and vegetables on
serving platter. Spoon mustard glaze over meat and/or
vegetables.
Mustard Glaze
2/3 cups dark brown sugar
1/2 cup vinegar
1/2 cup Dijon mustard
1/2 tsp garlic powder
Mix all ingredients in medium saucepan. Bring to
boil, stirring with wire whisk until sugar dissolves.
Reduce heat and cook 5 minutes.
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