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It took me awhile, but I found it

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Joined: Dec 24, 2005


Posted to Thread #9231 at 12:07 am on Jan 1, 2008

Moyn: ISO: Susan/Kentfield..... Well, we had your Mustard Glazed Corned Beef>>>(rec inside)
Posted: Mar 18, 2004 7:12 AM

last night & it was pronounced "terrific". I used the glaze, but didn't need all of it, so I served the balance on the side, as a sauce. It was wonderful. Thanks for a winning recipe! Here it is: Date: Wed, 10 Mar 2004 18:14:37 GMT From: Susan/Kentfield,Ca Not new and different, but the one I make every yr 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. Spred 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 the noodles. Also do not use near as much sesame

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