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  Recipe Home » Beef » Corned Beef Brisket With Stir-Fried Cabbage
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  Corned Beef Brisket With Stir-Fried Cabbage
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 210
Ingredients:
3 To 5 lb. corned beef brisket water
2 tsp Vegetable oil
8 cup Sliced cabbage, cut 1/2 inch thick
1 medium Red bell pepper, cut into thin strips
2 tbsp Sugar
2 tbsp White vinegar
1/2 tsp Caraway seeds
1/2 tsp Salt
2 tbsp Red currant jelly, melted
Instructions:
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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