Irish feast

Yield: 10 Servings

Measure Ingredient
---Spiced Corned Beef---
5 pounds Brisket
¼ cup Vinegar
½ cup Water
2 tablespoons Molasses
2 Whole Bay Leaves
1 teaspoon Peppercorns
1 teaspoon Accent® Seasoning Mix
1 teaspoon Celery Seeds
6 Whole Cloves
¼ teaspoon Ginger
¼ teaspoon Dry Mustard -Colcannon---
6 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 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.


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

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