Recipe - Corned Beef Brisketmustard-Glazed Vegetables

1 Corned beef brisket, (2 1/2
3 One half lbs.)
Water
8 cup Sliced cabbage, cut about
inch thick
1 cup Julienne carrot strips
3 tablespoon Margarine or butter, melted
1 tablespoon Dijon mustard
1 tablespoon Parsley, chopped
3 tablespoon Red currant jelly, melted

In large Dutch oven, place corned beef brisket; add water to cover. Cover
tightly and simmer 2 One half 3 One half 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 1520 minutes or until
vegetables are crisptender. 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 fatside up so
surface of meat is 34 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 1/2cup vegetables has 461 calories, 33 g
fat, 148 mg cholesterol, and 1,803 mg sodium. Formatted by Mary Wilson
(BWVB02B).

Posted to JEWISHFOOD digest V97 #139 by Nancy Berry nlberry@prodigy.net
on Apr 28, 1997