"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Connecticut Corned Beef And Cabbage Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
shari mccorkle
Added: Tuesday, August 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. corned beef brisket
4 sm. potatoes
2 lbs. cabbage
1/2 c. packed brown sugar
prepared mustard
2 Tbsp. sugar
1 Tbsp. vinegar
3 Tbsp. dry mustard
1/2 c. mayonnaise

Directions:
Directions:
Wash beef i cold water. Simmer, covered about 3 hours or until tender. Remove beef from broth. Dice potatoes; shred cabbage. Add to broth; cook about 15 miutes or until tender. Combine brown sugar, 3Tbsp. mustard and enough broth to make thick paste. Place beef in baking dish; spread with mustard mixture. Bake at 400 degrees about 15 minutes or until bubbly. Combine sugar, vinegar, dry mustard, 1/4 c. prepared mustard and mayonnaise; mix until smooth. Serve with beef, potatoes and cabbage.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

200W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!