Corned Beef Brisket With Stir-Fried Cabbage

* Exported from MasterCook *

CORNED BEEF BRISKET WITH STIR-FRIED CABBAGE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 To 5 lb. corned beef
-brisket
-water
2 ts Vegetable oil
8 c Sliced cabbage, cut 1/2
-inch thick
1 md Red bell pepper,
-cut into thin strips
2 tb Sugar
2 tb White vinegar
1/2 ts Caraway seeds
1/2 ts Salt
2 tb Red currant jelly, melted

Place corned beef in a dutch oven and add water to
cover. Cover tightly and simmer for 3 to 4 hours or
until the meat is tender. Shortly before serving, heat
oil in a large skillet over medium high heat. Add
cabbage and red pepper, stir-fry for 5 minutes.
Reduce heat to medium low, cover and continue cooking
5 minutes. Stir sugar, vinegar, caraway seeds and
salt into cabbage and continue cooking and stirring
for 2 minutes. Place brisket, fat side up, on a
broiler-safe serving platter so the surface of the
meat is 3 to 4 inches from the heat. Brush melted
jelly over brisket, broil 5 minutes or until the
brisket is glazed. Carve the brisket diagonally across
the grain into thin slices and serve with cabbage.
Makes 10 servings. Note: If desired, potatoes and
carrots can be added to the corned beef during the
last half-hour of simmering. Reserve the briskey
cooking liquid to make split pea soup later. strain
cooled broth, the chill it. Remove fat that hardens
at surface and use defatted stock in the soup.

From: Kountry Cook #1 @1912232 Date: 03-17-94



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