Irish feast
10 Servings
Ingredients
| Quantity | 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 |
Directions
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