MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Corned Beef Brisket With Mustard-Glazed Vegetables
 Categories: Beef
      Yield: 1 Servings
 
  2 1/2 lb Corned beef brisket; up to
           - 3-1/2 lb
           Water
      8 c  Cabbage; sliced, cut about
           -1" thick
      1 c  Carrot; julienne strips
      3 tb Butter; melted
      1 tb Dijon mustard
      1 tb Parsley; chopped
      3 tb Red currant jelly; melted
 
  In large Dutch oven, place corned beef brisket; add water to cover.
  Cover tightly and simmer 2-1/2 to 3-1/2 hours or until meat is
  tender. Twenty minutes before serving, bring 1 cup water to a boil
  in large skillet. Add cabbage and carrots; reduce heat, cover, and
  simmer 15-20 minutes or until vegetables are crisp-tender. Pour off
  liquid. Combine butter with mustard; add mixture to vegetables,
  tossing lightly to coat. Sprinkle with parsley. Keep warm. On rack
  of broiler pan, place brisket fat-side up so surface of meat is
  3-4" from heat. Brush melted jelly over brisket; broil 5 minutes or
  until brisket is glazed. Carve brisket across grain into thin
  slices; serve with vegetables. A corned beef brisket will yield
  three 3 oz servings of corned beef with 1/2-cup vegetables has
  461 calories, 33 g fat, 148 mg cholesterol, and 1,803 mg sodium.

  Formatted by Mary Wilson (BWVB02B)
  
  Posted to JEWISH-FOOD digest V97 #139 by Nancy Berry
  <nlberry@prodigy.net> on Apr 28, 1997
 
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