Soused Corned Beef And Cabbage
Source of Recipe
Internet
List of Ingredients
Sauce
6 3 qts. heavy cream
6 1 tub sour cream
6 2 Tbsp. Grey Poupon mustard
6 3 Tbsp. onion powder
6 3 Tbsp. horseradish
6 2 tsp. salt
Combine ingredients over low heat. Thicken with mixture of cornstarch and water, if necessary (1 tsp. cornstarch to 1 cup water).
Brisket and Sauce:
1 Corned Beef Brisket
1 lb. box brown sugar
1/2 cup Worcestershire sauce
1/2 cup Grey Poupon mustard
Combine brown sugar, Worcestershire sauce, and Grey Poupon. Boil brisket in large pot of water with steak shake (or salt, pepper, and garlic powder) and beer for 2 1/2 hours. Remove brisket, trim fat and baste with brisket sauce.
Cabbage
6 heads cabbage
6-7 slices bacon
1 Tbsp. ham base
1 1/2 Tbsp. salt
1 1/2 qts. water
Cut cabbage in halves or fourths, depending on size. In medium pot, brown bacon until crisp. Add water, ham base, and salt. Boil 15-20 minutes. Add cabbage and cook until tender. Remove from water immediately to prevent overcooking. Cabbage may also be boiled in brisket broth until tender.
To serve: Place cabbage on plate and top with sliced corn beef. Cover with sauce and serve with carrots.
Recipe
|
|
member logon
