Yield: 10 Servings
Measure | Ingredient |
---|---|
\N \N | ---Spiced Corned Beef--- |
5 pounds | Brisket |
¼ cup | Vinegar |
½ cup | Water |
2 tablespoons | Molasses |
2 \N | Whole Bay Leaves |
1 teaspoon | Peppercorns |
1 teaspoon | Accent® Seasoning Mix |
1 teaspoon | Celery Seeds |
6 \N | Whole Cloves |
¼ teaspoon | Ginger |
¼ teaspoon | Dry Mustard -Colcannon--- |
6 \N | Whole Scallions; Finely Chopped |
½ cup | Milk |
1½ cup | Water |
½ teaspoon | Salt |
1 teaspoon | Accent® Seasoning Mix |
3 tablespoons | Butter Or Margarine; Divided |
5 \N | Whole Instant Mashed Potatoes, Servings |
2 cups | Cabbage; Shredded, Cooked |
Corned Beef:
1. Place corned beef in a shallow pan.
2. Combine remaining ingredients; pour over corned beef.
3. Cover; refrigerate overnight, turning once.
4. Place corned beef and marinade in a deep sauce pot.
5. Add enough water to just cover corned beef.
6. Bring to a boil; reduce heat; cover.
7. Simmer 3½ hours, or until meat is tender.
8. Serve with Colcannon.
Makes 2 servings per pound.
Colcannon:
1. Put scallions and milk in a deep saucepan.
2. Simmer 5 minutes, or until scallions are tender.
3. Add water, salt accent and 2 tablespoons butter.
4. Bring mixture to a boil. Remove from heat; add instant mashed potatoes and beat until light and fluffy.
5. Add cabbage and beat well.
6. Melt remaining 1 tablespoon butter. Turn potato mixture into serving dish.
7. Pour melted butter over all. Makes 6 servings.
NOTES : Scallions should consist of bulbs plus about 4 inches of the green stalks.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 203 by "Diane Geary" <diane@...> on Nov 5, 1997