Recipe - Mustard-Glazed New England Boiled Dinner

2 Bay leaves
2 tablespoon Snipped fresh thyme or
2 teaspoon Dried thyme; crushed
1 teaspoon Whole cloves
One half teaspoon Whole Black Peppercorns
3 pound Corned Beef Brisket; (up to
3 1/2)
8 cup Water
3 small Onions; halved
4 md Carrots or parsnips;
quartered crosswise
3 small Potatoes; (about 12 oz.)
3 Stalks celery; quartered
crosswise
One half small Head cabbage; cut into 6
wedges

MUSTARD GLAZE
2/3 cup Brown sugar; packed
One half cup Vinegar
One half cup Prepared mustard
One half teaspoon Garlic powder

For the spice bag*, cut a double thickness of 100 percent cotton
cheesecloth into a 6 or 8inch square. Place bay leaves,thyme, cloves, and
peppercorns in the center of the cheesecloth. Bring up the corners of the
cheesecloth and tie them with a clean string

Place corned beef in a 4 to 6quart Dutch oven. Add spice bag and the
water to corned beef. Bring to boiling; reduce heat. Cover and simmer for 2
One half hours.

Add onions, carrots or parsnips, potatoes, and celery to corned beef.
Return to boiling. Cover and simmer for 10 minutes. Add cabbage wedges;
simmer, covered, about 10 minutes more or till meat and vegetables are
tender.

Meanwhile, prepare Mustard Glaze. Drain meat and vegetables; discard the
spice bag. Slice the corned beef across the grain. Arrange meat and all
vegetables on a serving platter. Spoon Mustard Glaze over meat and
vegetables. Makes 6 to 8 servings.

*Note: If a spice packet is provided with the corned beef, use it instead
of the bay leaves, thyme, cloves, and peppercorns.

MUSTARD GLAZE: In a medium saucepan combine brown sugar, vinegar, prepared
mustard, and garlic powder. Bring to boiling, stirring till sugar
dissolves. Cook, uncovered, for 5 minutes. If necessary, beat smooth with
whisk or rotary beater. Makes about 1 cup.

Recipe by: Meredith Corporation

Posted to recipeludigest Volume 01 Number 336 by James and Susan Kirkland
kirkland@gj.net on Dec 02, 1997