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"The belly rules the mind."--Spanish Proverb

Connecticut Corned Beef And Cabbage Recipe

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This recipe for Connecticut Corned Beef And Cabbage is from The mccorkle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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.

 

 

 

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