"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Corned Beef Recipe

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This recipe for Corned Beef, by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Craig Carroll
Added: Saturday, August 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Corned Beef Brisket
1/2 c. Honey
1/4 c. Mustard
1 T. Mustard Seed
8 Red Potatoes
1 lb. Carrots
2 Medium Onions
1 Head Cabbage

Directions:
Directions:
Place brisket in a pot of fresh water and soak for an hour. Replace water and soak and additional hour. Then boil un-covered for 1 1/2 hours or until the brisket begins to fall apart. Remove brisket from water and place in a baking dish. Whisk together honey, mustard and mustard seed in a small dish, then pour over brisket. Place in an 350 oven. Put potatoes and onions in the brisket pot and continue to boil for 10 minutes. Then add carrots and cook another 10 minutes. Add cabbage and continue another 10 minutes. Remove brisket from oven, slice across the grain of the meat and serve with the vegetables.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
3 hours, 30 minutes
Personal Notes:
Personal Notes:
Traditional St. Patty's day meal at the Carroll house.

This is even better when you use my home cured corned beef.

 

 

 

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