Post by April B. on Mar 17, 2003 9:33:51 GMT -6
From Nancy's News Letters March 16th, 2003
Hi Nancy, I sent a recipe for Corn Beef and Cabbage the other day and you printed it, but step 4 was left out. Here it is again. Also Terry asked if the syrup, mustard and horseradish is suppose to be heated. The recipe doesn't say to so I don't think so
3 lb. corned beef brisket
1/2 cup chopped onion
2 cloves garlic, minced
2 bay leaves
1 medium head cabbage, cored, cut into wedges
1 cup maple-flavored syrup
1/2 cup pure prepared mustard
1 tbsp. prepared horseradish
Preparation
1. Place meat in large saucepan with onion, garlic and bay leaves. Add water just to cover. Cover. Bring to boil. Reduce heat to medium-low; simmer 1 hour. Drain.
2. Cover with fresh water. Cover; simmer 2 or 3 hours or until meat is tender
3. Remove meat from pan, reserving liquid in pan. Add cabbage to reserved liquid in pan and cook until tender. Meanwhile, mix syrup, mustard and horseradish. Place meat in shallow baking pan; spoon 1/2 of the syrup mixture over meat. Reserved remaining syrup mixture for serving with meat.
4. Bake at 350 F for 20 minutes or until meat is well glazed, brushing frequently with remaining syrup mixture. Heat pan drippings; pour over meat. Serve with Cabbage.
Hi Nancy, I sent a recipe for Corn Beef and Cabbage the other day and you printed it, but step 4 was left out. Here it is again. Also Terry asked if the syrup, mustard and horseradish is suppose to be heated. The recipe doesn't say to so I don't think so
3 lb. corned beef brisket
1/2 cup chopped onion
2 cloves garlic, minced
2 bay leaves
1 medium head cabbage, cored, cut into wedges
1 cup maple-flavored syrup
1/2 cup pure prepared mustard
1 tbsp. prepared horseradish
Preparation
1. Place meat in large saucepan with onion, garlic and bay leaves. Add water just to cover. Cover. Bring to boil. Reduce heat to medium-low; simmer 1 hour. Drain.
2. Cover with fresh water. Cover; simmer 2 or 3 hours or until meat is tender
3. Remove meat from pan, reserving liquid in pan. Add cabbage to reserved liquid in pan and cook until tender. Meanwhile, mix syrup, mustard and horseradish. Place meat in shallow baking pan; spoon 1/2 of the syrup mixture over meat. Reserved remaining syrup mixture for serving with meat.
4. Bake at 350 F for 20 minutes or until meat is well glazed, brushing frequently with remaining syrup mixture. Heat pan drippings; pour over meat. Serve with Cabbage.
