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SusanKentfieldCa

Been making this recipe for the past 7 yrs.

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251 posts
Joined: Dec 24, 2005

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Posted to Thread #6129 at 12:48 am on Mar 21, 2007

Mustard-Glazed Corned Beef Brisket 6 servings 1 4-5 lb corned beef brisket 8 whole black peppercorns 2 bay leaves 1/2 cup Dijon mustard 1 t dry mustard 1/2 cup honey 1/3 cup Sherry wine vinegar 1/3 cup firmly packed brown sugar 1 T sesame oil Place brisket in large pot. Add water to cover. Cover pot. Refrig 6 hrs or overnight. Drain brisket. Add water to cover,peppercorns and bay leaves. Bring to boil. Reduce heat, cover and simmer about 3 1/2 hours. Drain. Cool. Cover and chill overnight. Transfer brisket to heavy shallow roasting pan, fat side up. Bring brisket to room temp. Preheat 350. Whisk mustards in heavy sm. saucepan. Stir in remaining ingredients. Simmer 5 min. Spread evenly over top of brisket. Bake 45 min. Peppery Sauted Cabbage and Noodles 6 servings 1/2 cup butter 6 cups shredded cabbage 2 T sugar salt & pepper 12 ozs. cooked egg noodles Melt butter in lg skillet over med-high heat. Add cabbage and saute until lightly browned, about 8 minutes. Mix in sugar, salt and pepper. Add noodles and toss to combine. Reduce heat to low and stir until warmed through. Serve immediately. I add 2 T poppy seeds when I make this.
*Sorry about the format, I copied and pasted from the swap. Don't know how they got the archives so messed up. This is not how I posted it there.
Also, I don't use that much sesame oil. We just had this last night! I was a little slow getting started this year! Plus mine was 6 1/2 lbs, friends request leftovers every year.


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