The Recipe Ya had to know this was coming. Top of the day to ya paisan! Let's do it! Corned Beef & Cabbage 4-pound corned beef brisket 3 large carrots, cut into large chunks 6 to 8 small onions, roughly chopped 1 teaspoon powdered mustard ( English if you can find it ) 1 large spring of fresh thyme and several parsley stalks tied together 1 cabbage Salt and pepper to taste Put the corned beef into a large pot with the carrots, onions, mustard powder and herbs. Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises. Discard the outer leaves of the cabbage and cut into quarters, Add to the pot. * Cook for another one to two hours or until the meat and vegetables are tender. Serve the corned beef cut into slices and surrounded by the vegetables. Serve with a generous amount of potatoes, boiled in their jackets and a side of mustard and/or horseradish.
(`´·.¸ (`´·.¸ *¤* Do not ask the Lord to guide your footsteps, if you are not willing to move your feet. ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
