SUBJECT>Re: corned beef and cabbage
POSTER>Dan Kahler
EMAIL>dkahler@141.com
DATE>Tuesday, 24 November 1998, at 8:24 p.m.
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<P>Buy a nice corned beef brisket, simmer in water with seasonings usually included (we add more pickling spice)till tender usually several hours. Keep enough liquid on the meat to almost cover it. When tender, remove meat and strain the liquid. We usually quarter a head of cabbage and simmer in the liquid till done. We also have mashed potatoes and use the liquid as gravy. (Variations can be carrots and peeled potatoes cooked in the liquid) Most important thing is to slice the brisket properly, thin and against the grain of the meat. Hope this helps.