|Recipe Name:||Corned Beef Brisket/mustard-glazed Vegetables||Submitted by:||Administrator|
|Number of Servings:||1|
1 Corned beef brisket, 2 1/2
3 1/2 lbs.
8 Cup(s) Sliced cabbage, cut about
1 Cup(s) Julienne carrot strips
3 Tablespoon(s) Margarine Or Butter, Melted
1 Tablespoon(s) Dijon mustard
1 Tablespoon(s) Parsley, chopped
3 Tablespoon(s) Red currant jelly, melted
In large Dutch oven, place corned beef brisket; add water to cover.
Cover tightly and simmer 2 1/2- 3 1/2 hours or until meat is tender.
Twenty minutes before serving, bring 1 cup water to a boil in large
skillet. Add cabbage and carrots; reduce heat, cover, and simmer 15-20
minutes or until vegetables are crisp-tender. Pour off liquid. Combine
margarine with mustard; add mixture to vegetables, tossing lightly to
coat. Sprinkle with parsley. Keep warm. On rack of broiler pan, place
brisket fat-side up so surface of meat is 3-4 inches from heat. Brush
melted jelly over brisket; broil 5 minutes or until brisket is glazed.
Carve brisket across grain into thin slices; serve with vegetables. A
corned beef brisket will yield three 3 oz. serving of corned beef with
1/2-cup vegetables has 461 calories, 33 g fat, 148 mg cholesterol, and
1,803 mg sodium. Formatted by Mary Wilson (BWVB02B). Posted to
JEWISH-FOOD digest V97 #139 by Nancy Berry <email@example.com> on
Apr 28, 1997
Nutrition (calculated from recipe ingredients)
Calories From Fat: 2146
Total Fat: 238.4g