MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Corned Beef Dinner
 Categories: Beef, Vegetables, Potatoes
      Yield: 6 Servings *

      6 lb Corned beef brisket
      2 lg Sweet onions; sliced
      2 cl Garlic; minced
      6    Whole cloves (optional)
      2    Turkish bay leaves
      6 md Red potatoes; pared
      6 md Carrots; scraped

MMMMM---------------------HORSERADISH SAUCE--------------------------
      8 oz Cream cheese
      3 tb Fresh horseradish; grated

  Place corned beef in pot and barely cover with hot water; add
  onion, garlic, cloves, and bay leaves. Cover and simmer (do not
  boil) 1 hour per pound of meat or until fork tender. Remove meat
  from liquid; add potatoes and carrots. Cover, bring to boiling and
  cook 15 minutes. Stir. Continue cooking 20 minutes longer or until
  vegetables are done.

  To carve corned beef, cut at slight angle across the grain, making
  thin slices. Since the grain goes in several directions, you will
  need to switch course, too. Serve with horseradish sauce.

  Horseradish Sauce:

  Soften cream cheese and fluff with mixer. Beat in grated, prepared
  horseradish. Chill if sauce is made ahead of time. Mound in bowl
  and garnish with snipped parsley.

  Yield: 1-1/2 Cups

  * Serves 6 with leftovers for corned beef sandwiches

  Recipe FROM: http://www.cooks.com

  Uncle Dirty Dave's Kitchen

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