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Corned Beef Dinner (Serves 8)

When the month of March arrives, I begin thinking about cooking a Corned Beef Dinner in honor of St. Patrick’s Day. This is a time tested recipe that produces marvelous results every time. You are certain to receive rave reviews for your cooking efforts.

1 (3-4 pound) corned beef brisket or round
1/2 cup chopped onion
2 cloves garlic
2 whole bay leaves
8 medium potatoes, peeled
8 small carrots, peeled
8 cabbage wedges
Prepared mustard
1/4 cup brown sugar
Dash of ground cloves

1. Place corned beef in Dutch oven and barely cover with     hot water. Add onion, garlic and bay leaves. Cover and     simmer 3-4 hours until tender.

2. Remove meat from liquid. Cover with foil and keep     warm.

3. Add potatoes, carrots and cabbage to boiling liquid.     Cook until tender.

4. Meanwhile, glaze meat. Spread fat side of meat lightly     with mustard. Combine brown sugar and cloves in small     dish. Sprinkle over mustard.

5. Bake in shallow pan in preheated 350 degree oven for     15-20 minutes.

6. Arrange corned beef and vegetables on warm platter for     serving. Garnish with snipped parsley.


Nutritional Information per serving: (per 1 tablespoon of just the fondue sauce)
394 calories, 25 grams protein, 14 grams fat, 42 grams carbohydrate, 6 grams fiber, 92 milligrams cholesterol, 1245 milligrams sodium