VEGETABLES WITH CORNED BEEF
MAKES 8 SERVINGS.
4 potatoes, peeled, quartered
1 liter ginger ale
3 pound corned beef brisket with spice packet
1/8 cup mixed pickling spices
1/2 head cabbage cut into 8 wedges
Save spice packet from corned beef for another use. Place brisket in a pot, add cabbage. Pour ginger ale over top. Place pickling spices on a double thickness of cheesecloth, bring up corners of cloth, tie with string to form a bag. Add to pan. Bring to a boil. Reduce heat, cover simmer until meat is tender adding potatoes during last 20 min. of cooking. Discard spice bag. Remove meat and vegetables to a platter. Thinly slice brisket across the grain. SERVE with vegetables...
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