Friday, February 18, 2011

Corned Beef Brisket with Cabbage

Corned Beef Brisket with Cabbage
(serves 6)

"From Our Home to Yours"
Ozark First Church of the Nazarene

3 lbs Corned Beef Brisket
1/2 cup Chopped Onion
2 Cloves Garlic, minced
2 Bay Leaves
1 Medium head Cabbage, cut into wedges
1 Cup Maple flavored Syrup
1/2 cup Pure Mustard
1 Tablespoon Prepared Horseradish
Place meat in large saucepan with onion, garl and bay leaves. Add waer just to cover. Cover with a lid and bring to a boil. Reduce heat to medium low, simmer 1 hour. Drain. Cover with fresh water, Cover and simmer for 2 to 3 hours or until meat is tenter. Remove meat from pan, reserving liquid in pan. Add cabbage to reserved liquid and cook until tender. Meanwhile, mix syrup, mustard and horseradish. Place meat in shallow baking pan, spoon 1/2 of the syrup mix over the meat. Reserve remaining syrup mixture for serving with meat. Bake meat at 350F for 20 minutes, or until meat is well glazed, brushing frequently with remaining syrup mixture. Heat pan drippings, the pour over meat. serve with cabbage.
Billie C.

a group I'm in

"Most of us plateau when we lose the tension between where we are and where we ought to be." ~ John Gardiner

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