Recipe - Corned Beef Brisket With Stir-Fried Cabbage

3 To 5 lb. corned beef
brisket
water
2 teaspoon Vegetable oil
8 cup Sliced cabbage, cut 1/2
inch thick
1 md Red bell pepper,
cut into thin strips
2 tablespoon Sugar
2 tablespoon White vinegar
One half teaspoon Caraway seeds
One half teaspoon Salt
2 tablespoon Red currant jelly, melted

Place corned beef in a dutch oven and add water to cover. Cover tightly
and simmer for 3 to 4 hours or until the meat is tender. Shortly before
serving, heat oil in a large skillet over medium high heat. Add cabbage and
red pepper, stirfry for 5 minutes. Reduce heat to medium low, cover and
continue cooking 5 minutes. Stir sugar, vinegar, caraway seeds and salt
into cabbage and continue cooking and stirring for 2 minutes. Place
brisket, fat side up, on a broilersafe serving platter so the surface of
the meat is 3 to 4 inches from the heat. Brush melted jelly over brisket,
broil 5 minutes or until the brisket is glazed. Carve the brisket
diagonally across the grain into thin slices and serve with cabbage. Makes
10 servings. Note: If desired, potatoes and carrots can be added to the
corned beef during the last halfhour of simmering. Reserve the briskey
cooking liquid to make split pea soup later. strain cooled broth, the
chill it. Remove fat that hardens at surface and use defatted stock in the
soup.

From: Kountry Cook #1 @1912232 Date: 031794
Posted to MCRecipe Digest V1 #500 by Bobbi Zee zpegasus@tsrcom.com on
Mar 4, 1997.