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CORNED BEEF AND CABBAGE 4 to 5 lb. corned beef brisket 1 medium clove garlic 1 medium yellow onion, halved 2 whole cloves 10 whole black peppers 2 bay leaves 1/4 tsp. mustard seed 1 medium head cabbage, cut into wedges equal amounts of honey, mustard and horseradish sauce Wipe corned beef with damp paper towels. Place in large kettle; cover with cold water. Add remaining ingredients, except cabbage. Bring to boil. Reduce heat; simmer 5 minutes. Skim. Cover; continue to simmer 3 to 4 hours, or until fork tender. Add cabbage last 15 minutes of simmering time. To serve: Remove corned beef and cabbage from liquid. Place cabbage in warm place. Place corned beef on cookie sheet and spread the mixture of honey mustard and horseradish over the brisket and broil about 6-inches below broiler until sauce bubbles; turn over and do same to other side. Slice and serve. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |