Corned Beef And Cabbage Recipe 2011

Thursday is St. Patrick's Day AM and what better way to celebrate than with a corned beef and cabbage feast. Now you may not know how to prepare a dish of Ireland sunset, but do not worry. We have you covered with a AOVE recipe corned beef and cabbage as well, which Äôll be doing all year. We are committed.

You, Must have These things:

1 piece of canned beef brisket (about 5 pounds)
boiling water (duh.)
1 tablespoon mixed pickling spices (which probably comes with the corned beef)
1 / 2 cup light brown sugar (secret ingredient)
1 / 2 cup prepared mustard


8 oz container sour cream
2 tablespoons prepared mustard
2 tablespoons prepared horseradish
Preheat oven to 325 degrees.
Wash the breast and place in a large roasting pan on oven rack and cover the meat with boiling water. Add pickling spices and cover with foil.
Bake for two hours, or until tender. Allow to cool in cooking liquid.
About an hour before serving, drain cooked corned beef and return to baking dish. Bake at 325 degrees for 30 minutes.
Combine brown sugar and mustard in a small bowl and spread over corned beef. Bake 30 minutes or until meat is well glazed.
Now to be very special, this is a great recipe for a sauce to dip the meat kept at: Combine all ingredients and refrigerate one hour to two hours to get peak flavor.

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