Subj : Anyways, Saint Patrick's day soon! Was: Reduced salt
To   : Carol Shenkenberger
From : Denis Mosko
Date : Fri Mar 15 2024 20:14:25

//Hello Carol,//

on *14.03.24* at *16:29:30* You wrote in area *COOKING*
to *Dave Drum* about *"Re: Reduced salt"*.

 Why Corned beef briskets on sale?

 CS>       Title: Corned Beef Brisket with Stir-Fried Cabbage
 CS>  Categories: Beef, Main dish
 CS>       Yield: 10 Servings
 CS>       3    To 5 lb. corned beef
 CS>            -brisket
 CS>            -water
 CS>       2 ts Vegetable oil
 CS>       8 c  Sliced cabbage, cut 1/2
 CS>            -inch thick
 CS>       1 md Red bell pepper,
 CS>            -cut into thin strips
 CS>       2 tb Sugar
 CS>       2 tb White vinegar
 CS>     1/2 ts Caraway seeds
 CS>     1/2 ts Salt
 CS>       2 tb Red currant jelly, melted
 CS>   Place corned beef in a dutch oven and add water to cover.  Cover
 CS>   tightly and simmer for 3 to 4 hours or until the meat is tender.
 CS>   Shortly before serving, heat oil in a large skillet over medium high
 CS>   heat. Add cabbage and red pepper, stir-fry for 5 minutes.  Reduce
 CS>   heat to medium low, cover and continue cooking 5 minutes.  Stir
 CS>   sugar, vinegar, caraway seeds and salt into cabbage and continue
 CS>   cooking and stirring for 2 minutes. Place brisket, fat side up, on a
 CS>   broiler-safe serving platter so the surface of the meat is 3 to 4
 CS>   inches from the heat. Brush melted jelly over brisket, broil 5
 CS>   minutes or until the brisket is glazed. Carve the brisket diagonally
 CS>   across the grain into thin slices and serve with cabbage. Makes 10
 CS>   servings. Note: If desired, potatoes and carrots can be added to the
 CS>   corned beef during the last half-hour of simmering. Reserve the
 CS>   briskey cooking liquid to make split pea soup later.  strain cooled
 CS>   broth, the chill it.  Remove fat that hardens at surface and use
 CS>   defatted stock in the soup.
:)

Regards,
Denis Mosko
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